Gluten-Free Japanese Pancakes

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Gluten-Free Japanese Pancakes are light fluffy, cotton candy-like, souffle bites of pancake. In fact in order to not deflate these pancakes need to be eaten right away. In fact, enjoy some feathery Gluten-Free Japanese Pancakes at breakfast and watch your family “OO” and “AH” at the height of them. Or serve as an after-dinner dessert with a little fruit syrup and fruit.  Japanese pancakes are like biting into a billowy airy cloud. Needless to say, these pancakes have a springy wiggly jiggly texture similar to that of tofu or baked custard. Occasionally, they are called Japanese Souffle Pancakes or Japanese Fluffy Pancakes.

What’s for breakfast at your house? Pancakes? How many different worldwide pancakes do you know how to make? Add a new type of pancake to your repertoire. These pancakes are all the rage. Listed in this recipe are flavor variations.

What are Gluten-Free Japanese Pancakes? Japanese pancakes have the same ingredients such as eggs, flour, milk, and sugar. However, Japanese pancakes have a distinctive height like no other pancake. Indeed, they tower over American or traditional pancakes but they are smaller in circumference. Not to mention, their height and loft comes from beating egg whites into a meringue and gently folding them into the batter.

Gluten-Free Japanese Pancakes:

Consequently, not all countries in the world beat their egg whites as we do in America. For some countries, they chill the egg whites to allow more air and strong bubbles to form. In any event, be careful with your egg whites as if you overbeat them your pancakes will not be tall and fluffy or hold bubbles of air. At any rate, under beat them and they will break apart. All in all, stiff peaks are needed with the tops that are slightly soft on the top that there it bends over.

In any case, preheat the pan on the lowest setting thereby ensuring there are no hot spots and the pan is evenly heated. Moreover, allowing full command of time and cooking results.

To create a souffle environment add a little water to the side of the frying pan to create some steam and add moisture to the pan. This will allow the pancakes to not dry out and stay moist. Indeed, these pancakes take for time and work to make, however, they are so worth it. Once, you have the first bite you know why you went to all that work.

By the way, this recipe makes 6 pancakes. Nonetheless, in order to serve all six, you will need to have two frying pans with lids on the stove at the same time. Therefore I served my Japanese Pancakes on an Espresso set of silver trays that I purchased in Japan. I placed two different syrups into two small antique shot glasses. Blackberry Syrup and Buttermilk Syrup are perfect for these pancakes. Use one or pour a combination of the two on top of these luscious pancakes. Enjoy with my Maple Turkey Breakfast Sausage.

Gluten-Free Japanese Pancakes Information:

Read my blog posts on Cassava Flour Information and Monk Fruit Sweetener to learn more about these ingredients. Cassava Flour, Monk Fruit Sweetener, and 3-inch ring molds can be found on Amazon. Follow directions to make Powdered Monk Fruit Sweetener.

While these pancakes take time to make they are a very tasty treat. This recipe makes 3 pancakes feel free to double. Some say one serving is two pancakes while others feel only one is necessary. All in all, Japanese culture often serves small, delicate and cute food items.

Gluten-Free Japanese Pancakes

Ingredients:

• 2 eggs
• 1 tsp vanilla
• 2 tbsp almond milk
• 1/4 cup cassava flour
• 1/2 tsp baking powder
• 1 1/2 tbsp powdered monk fruit sweetener
• 2 tbsp water
• 2 – 4 sprays cooking oil (coconut)

Fruit Flavor Variations:

• • * 2 tbsp blackberry coulis or fruit syrup or other coulis (substitute this in place of almond milk)

Directions:

First, separate eggs. Place egg whites into a small bowl and place it into the freezer no longer than 15 minutes. In a separate bowl, whisk egg yolk and vanilla until frothy. Whisk in milk until thick. Next, place cassava flour and baking powder into a sieve. Sift the flour mixture into the eggs. Gently blend together with a mixer and set aside. After 15 minutes remove egg whites from the freezer and begin to beat with a mixer. When whites are frothy add in 1/2 of the powdered monk fruit sweetener. Once glossy and firm, beat in the remaining monk fruit and beat to stiff peaks to where the peak is soft enough to fold over.

Carefully add 1/3 of the egg whites to the egg yolk mixture gently fold together without breaking the bubbles. Add another 1/3 and gently fold together. Finally, fold in the remaining egg whites. You can use molds or stack scoops of batter one on top of the other.

Two Methods to Make Japanese Pancakes:

Heat frying pan until smoky. Turn heat down to low once the pan is smoking hot. Needless to say, unlike other pancakes these thick and fluffy pancakes need to cook longer. Therefore, if higher heat is used they may appear done but be uncooked on the inside. I found this method very hard to get the pancakes tall. My preferred method is to use ring molds. The Pileup batter will take a lot of practice to get right.

Pile up Batter Vertically/Stacking Method:

First, place a dollop of pancake batter in three separate spots in the center of the frying pan. Now go back and make another dollop on top of all three pancakes. Once you are done place the third dollop on all three of the pancakes. The Key to making tall puffy pancakes add pancake batter on top of batter that already starts to form.

Add 1 tbsp water to the edges of the pan and add a lid to the frying pan. Set timer for 6 minutes. After 6 minutes use a spatula to lift a ring mold off the bottom of the pan. Using a spatula flip the pancakes over. Repeat with the other two pancakes. Add another tablespoon of water and place the lid back on. Set the timer for 5 minutes. After 5 minutes remove the 3 pancakes from the pan. These pancakes will not be as high as the ones from the mold and will appear slightly lopsided.

Using a Mold:

If using molds oil 3 ring molds. Place 3 ring molds into the center of the frying pan and fill 1/2 to 3/4 of the way.

Add 1 tbsp water to the edges of the pan. and place the lid on the frying pan.Next, place the lid on the frying pan.Set timer for 6 minutes. After 6 minutes use a spatula to lift a ring mold off the bottom of the pan. Using two spatulas or a tong carefully flip the pancake over making sure not to spill the batter. Repeat with the other two pancakes. Next, add another tablespoon of water and place the lid back on. Set the timer for 5 minutes. After 5 minutes remove the 3 pancakes from the pan. Allow the pancake to cool slightly. Lastly, release pancake from mold by runny a knife around the edge then simply lift up on the mold and remove. Be careful as the mold is hot. The bottom and top will appear toasted.

Dust with powdered monk fruit sugar. Serve with flavored syrup or maple syrup, powdered monk fruit, or fruit. They can be served for breakfast or as dessert. Makes 3 pancakes.

Fruit Flavor Variations:

Directions:

Substitute fruit syrup or fruit coulis in place of milk then follow the rest of the directions.
This will give you differently flavored pancakes. I added blackberry coulis while it didn’t change the color that much it did give it a different flavor. The variations are as endless as your imagination.

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