Go to the Recipe: Ultra-Fluffy Japanese Pancakes
Excellent!
The Caraway braising pan with lid is the best pan for this recipe. Highly recommended.
reposting here too: Came here because of someone's YouTube comment (!!) to say: are you going to fix the parametric chart error for the Ultra Fluffy pancake? It says 200g flour when it should be 50g according to this recipe page.
Can I make this gluten free by substituting rice flour, oat flour or almond flour for the 50 grams of AP flour?
Made these over the weekend: gas stove (so just guessing on temperature), no scoop of the right size, but they still came out great! Had them with some stewed rhubarb from the garden for a very tasty Saturday morning treat.
As usual, my nemesis is folding in the meringue without knocking out too much air.
Just made these, a nice twist and fun new technique. They are not good for a crowd, as they deflate very quickly so they need to be eaten ASAP. Each round takes about 6-7 minutes. Probably best to make fewer, larger ones. Recipe is great!
I like this chef’s videos. Straight forward approach, good explanation of the techniques.
Hey thanks. Too bad I am no longer there, but I will always be here, right were I am.
Fixed!
Thanks, so I won't be afraid of frying on gas stove) this is a cool recipe
Not sure if I missed it somewhere in the written instructions, but I have an electric stove and what worked best for me was to measure the temperature of the butter while preheating at medium heat and then to turn the temperature setting to medium-low for the rest of the cooking process.
Hi , its good idea to give any kind of acid ( lemon or wihte vingear ) if i dont have creme of tartar
How can I substitute the full-fat buttermilk with low-fat?
Can I use the same substitution as the one described in the Precision Pancake? (See below)
"Buttermilk: This recipe calls for full-fat buttermilk. If you use low-fat buttermilk, the batter will be slightly thinner. The thinner batter will make thinner pancakes, but they’ll still taste great. To thicken batter made with low-fat buttermilk, add an extra 20 g all-purpose flour to the dry mix in Step 2."
Hi- Is it normal that my pancake deflate few minut after baking ? how can I prevent that .
So made these today for the first time (late to the party). Had heat too high on the first one. The remainder turned out well. Had a little batter left over, and I thought about the recipe and a microwave brioche I make (similar to chefsteps 10 minute mw cakes) so through it in a small cup and mw 45secs and out came a delicious sponge cake. Tried it w some lemo zest and out popped a lemon sponge cake. 🙂
See 'Step 6' 'how can I prevent that .' it isn't possible, serve asap
