The family asked if they could have pancakes on Super Bowl Sunday. One person said that they wanted to fluffiest pancake that they could ever have. So this is where the Japanese pancake came to mind and after doing a little morning research this seemed to work the best on timing and logistics. These pancakes came out very fluffy but was a little difficult to control the heat in the pan at first. Use the lowest setting on the stove to help slowly cook these pancakes and always have the oven ready at 325 F if you need to finish them off in the oven.

Enjoy!!!

Japanese Pancake Recipe
Serves 4
~30 minutes to make

Posted at angrybeaverathome.com.

Batter:
– 3 egg yolk
– 3 Tbsp sugar
– 6 Tbsp milk
– 9 Tbsp flour
– 3/4 tsp baking powder
– 1 tsp vanilla extract

Egg White Mixture:
– 6 egg whites
– 1/4 tsp cream of tartar
– 4 1/2 Tbsp

Directions:

1. Separate the egg yolks from the egg whites and place into different containers
2. Mix the 3 egg yolks with the 3 Tbsp of sugar until pale
3. Add the milk in 3 increments to incorporate completely
4. Sift the flower with the baking powder into the yolks and make sure everything is hydrated/incorporated
5. Time to break out the heavy equipment: whisk the egg whites with the cream of tartar until it produces a medium peak. Looks very glossy and this point
6. Fold 1/3 of the egg whites into the egg yolk mixture until it is completely incorporated. Continue with the remaining egg whites
7. Heat the cask iron on low and add oil to the pan where you are going to add the pancakes
8. Once hot, use an ice cream scoop to scoop out three small portions onto the same location in the pan making a layered pancake
9. It is recommended to cover the cask iron and add a tablespoon of water to help steam the pancakes.
10. Pull off the cover after 4-5 minutes and flip
11. Let the pancakes cook for another 4-5 minutes before pulling off
12. Enjoy with maple syrup, whipped cream and berries

****I noticed that if you hold the batter up to 1 hour at room temperature, it starts to separated and losses its “fluffiness”

WHAT WAS USED IN THIS RECIPE:
– Measuring Cups: https://amzn.to/3UQj5Id
– Measuring Spoons: https://amzn.to/48nN39w
– Electric Hand Mixer: https://amzn.to/49XqoCf
– Ice Cream Scoop: https://amzn.to/49kXQ5q
– Cast Iron Pan: https://amzn.to/3wf5Iqw

Filming Equipment:
– Cannon EOS R50: https://amzn.to/4aEgWEU
– Sony ZV-1F: https://amzn.to/3RxfwmQ
– Video Card: https://amzn.to/3vk0E3N
– Video Light: https://amzn.to/47fUMpx
– Softbox: https://amzn.to/48wQniY
– C stand: https://amzn.to/3RD9m4x