thick, fluffy japanese style pancakes with fresh berries. Refined sugar free

Fluffy Japanese Style Pancake Cake

Beautifully more-ish thick, fluffy Japanese style pancake Cake! Completely refined sugar free and perfect to serve with fruit, cream & Maple syrup!

I call these ‘Japanese style’ pancakes, as they are wonderfully thick and fluffy, however not quite ‘souffle’ style pancakes. I struggled with the name of these for a while too because, a stack this tall surely has to be seen as a pancake ‘cake’?! So that’s what I’ve called it. Each pancake is so thick and fluffy that it is the perfect portion for one person.

It’s worth noting that these fluffy pancakes take a little bit more preperation than your normal crepe style pancakes, because a really fluffy egg white makes all the difference in creating the perfect lift and wobble for the pancakes. Very very much worth the effort though!

I’ve left them ‘naked’ here, but honestly for a truly decadent experience I recommend whipping up some cream as a ‘frosting’ to pop inbetween the pancake layers and serve it like a cake alongside some fresh fruit. Delicious!

If you give these a go then let me know what you thought, in the comments below. Also feel free to tag me in your creations @Alphafoodie.

Serves:  around 4 Pancakes

Preparing Time:  25 minutes

Cooking Time: 80 mins (20 mins per pancake) – these are large (more like pancake cake) 8 inch pan

Ingredients

Ingredients:

  • 4 Cups Plain sifted Flour
  • 4 Cups warm Milk
  • 1/2 cup melted Butter
  • 4 Tbsp Baking Powder
  • 4 Clarence Court Burford Brown eggs, whites and yolks separated
  • 1  vanilla pod (optional)
  • 4 Tbsp white vinegar
  • Toppings (Berries, maple syrup)
  • Cream (optional)

Directions

Method:

  1. To begin making this fluffy japanese styly panckae cake, start by sifting the flour and mixing all the dry ingredients together in a large bowl. 
  2. Separate the egg whites and yolks and then beat the egg whites until fluffy, soft peaks formed.
  3. Make buttermilk by adding the milk and the vinegar (set aside)
  4. Meanwhile mix together the butter, butter milk and egg yolks together until thoroughly combined.
  5. Combine the wet and dry ingredients (except the egg whites).
  6. Gently fold in the egg whites being careful not to knock out too much air from the egg whites ( otherwise you won’t get lovely thick fluffy pancakes!)
  7. To cook the pancakes use an 8 inch pan with lid covered and use 1 & 1/2 cup mix per pancake (1 pancake per person) – they are large size.
  8. Heat gently for around 20 mins, you need a nice low heat ) Tip * Use a toothpick to prod the pancake and test that it is cooked all the way through.
  9. Once cooked transfer to the fluffy pancakes to a plate and serve!
  10. Add maple and berries. Or if you’re wanting a more decadent ‘cake-style’ recipe then whip up some cream as a ‘frosting’.

 

And if you’re wanting more pancake inspiration then I also have recipes for a special occasion Pancake cake, Green protein pancakes or even a Banana Pancake Pizza, because you can never have too many pancake recipes!

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thick, fluffy japanese style pancakes with fresh berries. Refined sugar free

Fluffy Japanese Style Pancake Cake


  • Author: Alpha Foodie
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x

Description

Beautifully more-ish thick, fluffy Japanese style pancake Cake! Completely refined sugar free and perfect to serve with fruit, cream & Maple syrup!


Scale

Ingredients

  • 4 Cups Plain sifted Flour
  • 4 Cups warm Milk
  • 1/2 cup melted Butter
  • 4 Tbsp Baking Powder
  • 4 Clarence Court Burford Brown eggs, whites and yolks separated
  • 1  vanilla pod (optional)
  • 4 Tbsp white vinegar
  • Toppings (Berries, maple syrup)
  • Cream (optional)

Instructions

  1. To begin making this fluffy japanese styly panckae cake, start by sifting the flour and mixing all the dry ingredients together in a large bowl. 
  2. Separate the egg whites and yolks and then beat the egg whites until fluffy, soft peaks formed.  
  3. Make buttermilk by adding the milk and the vinegar (set aside) 
  4. Meanwhile mix together the butter, butter milk and egg yolks together until thoroughly combined.
  5. Combine the wet and dry ingredients (except the egg whites).
  6. Gently fold in the egg whites being careful not to knock out too much air from the egg whites ( otherwise you won’t get lovely thick fluffy pancakes!)
  7. To cook the pancakes use an 8 inch pan with lid covered and use 1 & 1/2 cup mix per pancake (1 pancake per person) – they are large size.
  8. Heat gently for around 20 mins, you need a nice low heat ) Tip * Use a toothpick to prod the pancake and test that it is cooked all the way through.
  9. Once cooked transfer to the fluffy pancakes to a plate and serve!
  10. Add maple and berries. Or if you’re wanting a more decadent ‘cake-style’ recipe then whip up some cream as a ‘frosting’.

  • Category: dessert
  • Cuisine: pancakes

Keywords: pancakes, fluffy pancakes, japanese pancakes, pancake cake, vegetarian, souffle pancake

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Fluffy Pancake Cake Recipe

 
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