What makes Japanese pancakes so fluffy?

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What makes Japanese pancakes so fluffy?
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(No Transcript)
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Japanese pancakes are different than the standard
American pancakes. At least the result
is. Japanese pancakes are not just fluffy they
are extra fluffy, the jiggly-wiggly kind of fuzzy.
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Well, the first thing to remember is never to
over mix the pancake batter. A pancake turns out
to be fluffy and soft or rubbery and chew, and
the trick lies in the incorporation of the dry
ingredients into the wet ingredients, without
overmixing it. 
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And, the answer to whether the pancake will be
jiggly-wiggly or deflated, lies in a protein
called gluten. It is in the chemical processes
that make pancakes fluffy and why over mixing the
batter will leave you with deflated, rubbery and
chewy pancakes.
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Making the pancake batter
The folding in of the whipped egg whites and
cooking them in round moulds is what
distinguishes Japanese pancakes from the American
Pancakes. Making the pancake batter involves
beating the egg whites into stiff peaks and
folding the mixture into a buttermilk batter with
baking powder and baking soda.
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So, there is a lot of leavening agents in the
entire recipe which rises as it cooks. The
soufflé like batter is thick, and one needs to
spoon it into the pan rather than pouring it.
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There are two parts involved in making the
perfect batter for the Fluffy Japanese Pancakes.
The first part is assembling the dry ingredients
and the second part is mixing the wet ingredients.
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Also, the egg whites should be chilled when you
are whipping them. Chilled egg whites take longer
to form stiff peaks, but they are more stable
than the egg white at room temperature. Using
ring mould to cook gives a neater shape and makes
it more presentable. 
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While cooking without the ring mould will result
in the mixture to spread all over the pan, and
since the batter is lumpy, you will not get an
evenly cooked fluffy pancake.
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The additional pointers which make the Fluffy
Japanese Pancakes Also, there are a few things
to keep in mind while making the pancake batter,
which makes the pancakes so fluffy.
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The buttermilk should always be at room
temperature. If the buttermilk is cold or
chilled, the butter in the pancake will solidify,
and the results will not be as expected. 
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While filling the round moulds keep an eye out so
that you dont overfill it. Fill it halfway
through, leaving a little at the top, as the
mixture is going to rise till the top as it cooks
its way through.
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Patience is a secret ingredient that makes the
pancakes jiggle. Wait to observe patiently till
all the bubbles are at the top and the centre
barely jiggles before you firmly grasp the mould
and quickly flip it over.
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If you are lazy to wait and flip it too soon, it
will lead to the oozing out of the uncooked
batter and creating a mess. Once you give the
batter to settle down before flipping it, the
bottom is nicely cooked, golden and crisp.
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Plate it out by placing two pancakes on top of
each other, some fresh berries and drizzle a
little maple syrup. The beautiful and cute
jiggling wiggling pancakes are ready. Dig in!
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apanese-pancakes-so-fluffy/
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Fuwa Fuwa Japanese Pancakes
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Website www.fuwafuwapancakes.com
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408 Bloor St. W, Toronto, ON M5S 2N5