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Japanese pancakes recipe with photos step by step

Japanese pancakes are a great choice for breakfast. Classic fluffy pancakes Japanese style, thin strips or pancakes baked with cabbage: choose from 7 recipes on our website!

sugar - 25 g
vanilla essence - 3-4 drops
baking powder - 5 g
flour - 150 gr
milk - 150 g
butter to taste

Mix egg, sugar, vanilla essence, slightly warmed milk and melted butter.

Beat the resulting mixture well.

Then add flour and baking powder and stir until smooth.

Prepare a wet towel. Heat the frying pan, and to prevent the pancake from burning, cool it on a towel for 1-2 seconds.

Then pour in some of the batter and shape it using a circular motion with the pan.

Cover with a lid and place over medium heat. When the pancake starts to bubble, turn it over.

Place the finished pancake on a plate and pour syrup to taste.

Recipe 2: Japanese pancakes with honey (step by step with photos)

The most delicate pancakes the color of the sun. They are held together with filling.

wheat flour - 130 gr
egg - 2 pcs
honey - 1 tbsp.
soda - 0.5 tsp.
sugar - 80 gr
water - 50 ml

All products must be room temperature. Beat 2 eggs lightly with a whisk. Add sugar and liquid honey. Beat for 3 minutes. The mixture should become light yellow and slightly thicker.

Dissolve soda in water.

Add to the egg-honey mixture and mix.

Add sifted flour. Stir the dough until smooth.

Cover with film and leave for 30 minutes. Check the thickness of the dough: it should flow from the whisk; if necessary, add 1-3 tbsp. water.

Heat a frying pan well, grease lightly with oil. Pour the dough into the center to make a pancake 6-7 cm in diameter. When bubbles appear on the dough, turn the pancake over and bake on the other side.

Leave the finished pancakes to cool on a wire rack, covered with a towel. Spread the finished pancakes with your favorite sweets, such as jam.

Recipe 3: how to cook Japanese pancakes with straws

egg - 2 pcs
sugar - ¼ tsp.
water - 2 tbsp.

Japanese pancakes take literally 5 minutes to prepare, including the entire preparation process. To do this, just break a couple of eggs into a container, add ¼ teaspoon of sugar, 2 tablespoons of water and a pinch of salt. All ingredients are actively mixed with a whisk until the sugar or salt is completely dissolved.

Then, add a little vegetable oil to the heated frying pan and, by analogy with preparing pancakes, pour a small amount of the egg mixture. Due to the fact that Japanese pancakes are no thicker than a sheet of paper, they cook in a couple of seconds.

After which you just have to serve them immediately, or cut them into thin strips and prepare “Kinshi Tamago”, which is suitable as a side dish or decoration for a large number of Japanese dishes. By the way, Japanese pancakes themselves are very often used to make rolls.

Recipe 4: Japanese pancakes without butter (with photo)

These pancakes are more dietary than American pancakes and are very similar to sponge pancakes. They are easy to prepare and can be safely prepared for your family in the morning or evening. It will take you no more than 10 minutes. Serve with syrup, jam or honey!

milk - 100 ml
baking powder - 5 g
vanilla sugar - 10 g
wheat flour - 120 gr
sugar - 40 gr
egg - 1 pc.

To prepare pancakes you will need a frying pan with non-stick coating. Heat the pan and reduce the heat to medium. Remove the pan from the heat and place it on a wet towel or cold rack for 1-2 seconds. Place a full tablespoon of dough in the middle of the pan and return the pan to the heat.

Serve hotcakes with syrup, jam or honey.

Recipe 5: Japanese pancakes for breakfast (step by step photos)

milk - 200 ml
eggs - 2 pcs
flour - 250 gr
sugar - 100 gr
baking powder - 10 g
vanilla extract

Combine eggs with sugar and vanilla extract.

Beat the eggs with a whisk until slightly light foam and pour in the milk.

Combine and sift all the dry ingredients directly into the dough.

Stir well so that there are no lumps. You will end up with a thick dough. To make the pancakes more fluffy, you can add more flour.

Heat the pan, reduce heat to medium. Pour a little dough into a dry, ungreased frying pan, I used 2 tbsp. Pour each subsequent spoon into the middle of the future pancake. Immediately close the lid.

As soon as the sides turn a little white and small holes appear, you can turn them over.

Enjoy your breakfast!

Recipe 6: Japanese pancakes with bean paste

For pancakes

Chicken egg - 2 pcs
Honey (If thick, melt) - 1 tbsp. l.
Sugar ((100 g) I have “Universal Cane” from “Mistral”) - ½ cup.
Salt - 1 pinch.
Wheat flour (200 g) - 1.25 cups.
Baking powder - ½ tsp.
Soda - ½ tsp.
Milk (125 ml) - ½ cup.
Yogurt (60 g. You can use sour cream) - ¼ cup.

For the Anko paste

Beans (I have Kidney from Mistral) - 50 g
Soda - 1 pinch.
Water (For boiling and soaking)
Vanillin - 1 sprig.
Sugar ((150 g) I have “Universal Cane” from “Mistral”) - ¾ cup.

For the banana-seal filling

Banana - 1 piece
Ice cream (I used regular ice cream) - 150 g

Beat the eggs well with honey, salt and sugar until light and fluffy.

Add yogurt to the egg-sugar mixture and pour in the milk, mix thoroughly. (IN original recipe there was only milk, but, in my opinion, presence in the dough fermented milk product makes pancakes more tender).

Sift the flour mixed with soda and baking powder into the prepared mixture, mix thoroughly again until the lumps disappear.

Heat the frying pan well, then reduce the heat and fry the pancakes in a dry frying pan under the lid (if the dough sticks too much, you can lightly grease it with oil using a napkin). Turn the pancakes over at the moment when the bubbles on the surface have burst and the back side has become a confident brown color.

The bean paste can be prepared the day before. The beans must be soaked for 6-12 hours with a pinch of soda, then rinsed, filled with fresh water and boiled until fully cooked.

The Japanese use a special variety of beans, but it’s quite difficult to find here, so I use regular red beans. She's a little bigger than Japanese beans, so I cut the boiled beans in half.

Add sugar to the crushed beans, wait for the vanillin until the sugar dissolves and cook until thickened and caramelized. Set aside a small part of the beans (if you want there to be pieces of beans in the paste), and grind the rest in a blender until smooth, then combine it with the set aside beans. This amount of paste is enough for 2-3 sandwiches.

We put anko in the middle of one pancake, cover it with the second one, wrap our sandwich in cling film and press the edges well, trying to glue them together.

Place ice cream and sliced banana on another pancake. We repeat all the same operations as with pancakes with anko. After cooking, 10-15 minutes before serving, this type of pancake should be placed in the freezer so that the ice cream does not melt while eating.

This is what pancakes with ice cream and banana look like in cross section. This dessert is perfect for breakfast; it is very filling, which means it will give you a boost of energy until lunch. Not only children will enjoy these pancakes, adults with a sweet tooth will also appreciate them!

Recipe 7: Hearty Japanese Cabbage Pancakes

For pancakes:

150 g chicken breast(or any other meat, ham, fish, seafood - squid, peeled shrimp, etc.)
1 glass of broth, which we will get from this breast (or any other meat, or fish, or vegetable broth. Or even water.)
300-400 g cabbage (white or Chinese cabbage) and (or) other vegetables: bell pepper(red, yellow or orange), finely chopped zucchini or eggplant.
greens: dill or green onions.
2 eggs
1 cup flour
2 tbsp. soy sauce
salt, pepper to taste
a little vegetable oil for frying.

For the sauce:

2/3 cup water
3 tbsp. Sahara
1 tbsp. ketchup
2 tbsp. starch
soy sauce, vinegar (9%).

First, let's prepare the pancakes ourselves. As mentioned, the ingredients for okonomiyaki vary greatly. I will give here one of possible recipes, and I will also write how some ingredients can be replaced or supplemented.

Boil the meat in salted water until cooked. Cool.

Finely chop the meat.

Finely chop the cabbage and greens.

Mix meat, herbs and cabbage, salt and pepper.

In a separate bowl, mix broth with flour.

Add eggs and soy sauce, mix.

Add cabbage and meat to the resulting dough, mix well.

In a frying pan heated with a little oil, fry small pancakes on both sides - about 10-15 centimeters in diameter.

For the sauce, mix all ingredients in one saucepan.

Place on the fire and, stirring constantly, heat until thickened.

Serve Japanese pancakes with sauce. Bon appetit!

The recipe for Japanese pancakes quickly went viral on social networks and received a lot of variations. Here is one of the simple and proven ways to prepare them, which even a novice cook can handle.

Ingredients:
5 tablespoons flour;
1 tablespoon starch;
1 teaspoon baking powder;
a pinch of vanillin;
3 tablespoons sugar;
4 eggs;
3 tablespoons of milk.

Separate the whites from the yolks in any convenient way. Make sure that not a drop of yolk gets into the protein mass, otherwise it will be impossible to beat it to the required consistency.
Combine the separated yolks with milk, vanilla and baking powder.

Mix and sift the starch and flour mixture thoroughly. Add it to the yolks and stir well with a whisk until the consistency of the mass is homogeneous and thick, reminiscent of custard.

Beat the cooled egg whites with the sugar at maximum mixer speed for about 2-3 minutes or until stable peaks are reached, as in the photo below.

Using a silicone spatula, carefully combine protein meringue with yolks and flour, moving from bottom to top and as if covering fluffy whites with dough. This technique will help retain maximum air, and therefore make the pancakes fluffy.
Add the remaining whites in two additions, mixing gently. As a result, you will have a very light and airy dough.

Grease the surface of the frying pan with a napkin with a drop of vegetable oil. Grease the inside surface of the pastry ring well. The latter is one of the key components that ensure beautiful pancakes appearance and light texture. You can buy such a ring in almost any large supermarket or confectionery store, or you can make it yourself from a piece of tin. The diameter of our ring is 8 cm.
Place the pan over medium heat, let the surface warm up, place the ring and spoon the dough into it until the ring is half or two-thirds full. Immediately pour about a tablespoon of water into the bowl and cover with a lid to prevent steam from escaping.

Cook each pancake for 3 to 4 minutes until the top is completely set and the dough has increased in size.

Flip and cook for another 2-3 minutes on the other side. You can check readiness with a toothpick.

Carefully run along the inner edge of the ring with a sharp, thin knife and remove the pancake. Before pouring in the next batch of batter, thoroughly clean and re-oil the ring well.

Serve pancakes with powdered sugar, honey, syrup, chocolate, cream, ice cream or other toppings to taste.

Japanese pancakes are similar to sponge cakes with their airy and porous structure. They are gentle and pleasant. This dessert Japanese cuisine deserves to be on your table.

The Japanese are pedantic and precise. The recipe has many subtleties in preparation and they must be followed. The result will please you!
This amount of ingredients will make 4 medium pancakes. 2 per serving.
To prepare delicious Japanese pancakes, we need a serving ring. It is made of stainless steel, about 8 cm in diameter, 4 cm in height, and can be either a circle or a flower. I have a heart here. No plastic or silicone will do. If you don’t have such a ring, don’t worry, its analogue can be made from ordinary food foil. To do this, you need to roll the foil 4-5 times into a strip 4 cm wide. Bring the ends together and secure. You can make 4 batches at once and bake all the pancakes at the same time.

Separate the whites from the yolks. Add half the granulated sugar and all the vanilla sugar to the yolks. Lightly beat with a mixer. Pour the milk into the bowl and whisk again.

Sift into egg mixture flour, add baking powder. Beat again with a mixer.

Beat the chilled egg whites with a mixer for 2 minutes. Add the remaining sugar and salt to them. Beat at maximum speed for 3-4 minutes. Until a strong foam.

Gently spoon the egg whites into the dough; it is better to do this in several stages.

Gently mix everything with a spoon or spatula. The dough should be airy.

Let's start baking. Take a frying pan with a lid. If you have 4 pieces, then the diameter of the pan should be large. I have a medium frying pan, I bake 2 pancakes at a time.
Grease the pan vegetable oil silicone brush.

We also lubricate the sides of the ring from the inside with vegetable oil. Place a ring or several rings in the pan.

Turn the heat on a little lower than average. Fill the form 2/3 full with dough.

Cover with a lid and fry the pancakes for about 6 minutes.
During this time, the pancakes will rise and fill the pan to the very top.

Using a spatula, carefully turn the pancakes over to the other side, cover with a lid and fry for another 5-6 minutes.

We take the finished pancakes out of the frying pan. Carefully run a knife along the inner edge of the ring, separating the pancake. Place the pancake on a plate. After each pancake, the ring must be thoroughly washed and greased again with vegetable oil. If there are crumbs left in the pan, then they also need to be removed and the bottom should be greased again with vegetable oil before a new batch.

Japanese pancakes are ready! Before serving, sprinkle with powdered sugar through a sieve. If desired, add syrup, jam or fruit.

Bon appetit!

Cooking time: PT00H20M 20 min.

Approximate cost per serving: 15 rub.

I made these pancakes for the first time on "Weak?" One day my husband and I were watching a cooking show, and one of the participants was cooking. Japanese pancakes. The pancakes turned out simply fabulous - tall, airy, incredibly beautiful. To my husband’s question: “Are you weak to cook such pancakes?”, I answered: “No.” And since then, I periodically cook these pancakes, because tastier than pancakes I did not eat.

Japanese pancakes, in my opinion, are more like a sponge cake that is cooked in a frying pan, their structure is so light and porous, and the addition of vanillin makes them even closer to a sponge cake. I will say this, Japanese pancakes have the right to be on our breakfast table along with traditional pancakes.

Let's prepare all the ingredients for making pancakes. You need to take large eggs, 60-70 g. Vanilla sugar can be replaced with vanilla extract. We will also need either a serving ring or a homemade foil ring to get the pancakes to the desired height.

From the specified amount of ingredients you get 4 pancakes. One pancake per serving is enough.

Divide the chicken eggs into whites and yolks.

Add half the regular sugar and vanilla sugar to the yolks.

Lightly beat the ingredients with a mixer.

Pour milk into a bowl.

And lightly beat the mixture again, literally 1 minute.

Place flour and baking powder into a sieve. Sift the dry dough ingredients into a bowl with the milk-egg mixture.

And again, mix everything with a mixer until smooth.

Egg whites must be chilled. Beat them with a mixer for 1-2 minutes.

Add the remaining sugar and a pinch of salt to the whites.

And now beat the whites with a mixer for 3-4 minutes, until stable peaks form.

Place the beaten egg whites in portions into the dough, gently folding them in with a spatula. It is better to add the whites in three stages, gradually adding them to the dough, so the dough will be more airy.

This is how the dough should turn out.

To prepare Japanese pancakes, we need a serving ring with a diameter of 8 cm (I have one, you can take a ring of a different diameter, then the number of pancakes will be either less or more). If there is no ring, no problem, just roll the food foil first into a strip of several layers 3-4 cm wide, and then connect the edges of the foil to make a circle. You can make 4 batches at once and cook all the pancakes at once.

Let's start baking pancakes. To do this, take a frying pan with a lid. Lubricate it with vegetable oil using a silicone brush. We will also coat the sides of the ring with oil from the inside. Place the ring in the pan as shown in the photo. Place the frying pan over medium heat.

Fill the ring 2/3 full with dough.

Cover the pan with a lid.

Cook the pancake for 5-6 minutes. During this time, the pancakes will rise to the height of the ring.

Using a spatula, turn the ring over to the other side. You may want to help yourself with tongs or a towel when turning for the first time as the ring will be hot. Then you will simply get used to doing this only with the help of a spatula.

Fry the pancakes for another 5 minutes under the lid.

Take the finished pancakes out of the frying pan. Using a knife, carefully draw along the edges of the ring from the inside, separating the pancake. Place the pancakes on a plate.

We bake pancakes from the remaining dough in the same way.

IMPORTANT: before preparing the next pancake, the ring should be washed very thoroughly and greased again with vegetable oil from the inside, you should also wipe the bottom of the frying pan with a paper napkin and then grease it again with vegetable oil, only after that start preparing the next pancake.