Japanese Pancake Recipe Obanyaki

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE

Steps:

• Gather the ingredients.
• Put flour in a large bowl.
• Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
• To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
• Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
• Add 1 egg ​into batter and stir.
• Heat an electric pan, griddle , or skillet and oil lightly.
• Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
• Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
• Flip okonomiyaki and cook until cooked through.
• Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
• Gather the ingredients.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Sprinkle ao-nori over the sauce.
• Sprinkle katsuobushi and beni-shoga, if you would like.
• Serve and enjoy!

FLUFFY JAPANESE PANCAKES

Steps:

• Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
• Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
• Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
• Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
• Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.

OBANYAKI RECIPE - (3.4/5)

Steps:

• Prepare cream filling. Mix sugar and flour well with egg yolk in a small saucepan. Gradually add milk, until the consistency is pasty. Cook on low heat until thickened into a cream consistency, stirring the pan over the heat. Once there is a cream consistency, take the pan off of the heat and add butter and vanilla extract. Filter the custard crème in a sieve. Keep cool in the refrigerator. Prepare red bean filling. Whip 1/4 cup of heavy cream until there is stiff peaks. Mix in the can of Japanese red beans. Keep cool in the refrigerator. Prepare pancakes. Sift the flour and the baking powder together in a small bowl. In a separate bowl, mix sugar and eggs, until a thick consistency. Add honey, vegetable oil and milk into the egg mixture. Then, add in the flour and baking powder mixture. Preheat a griddle pan to 150C. Pour the batter into a small round shape with a diameter of approximately 8 cm. Once bubble surfaces on the top, flip the pancake until both browns sides are golden brown. Should be able to create 24 pancakes. Once the pancakes are done, they should be covered so that they do not dry out. Once the pancakes have cooled off, add the fillings prepared above and you are done! Note: Filling is for about 6 pancakes.

JAPANESE PANCAKE RECIPE, OBANYAKI

Steps:

• Mix all ingredients except the filling.
• Grease and heat pan. (Spray with oil or butter up before heating pan).
• Pour in batter, cook until bottom is golden brown but the top is still tender.
• Use 2 spoons and spoon a little filling on top of 2 of the pancakes.
• Turn the other 2 (no filling) pancakes on to the filled ones and let cook for a minute or so and press down a little.
• Cook until the batter is set.
• Use a small metal spatula, loosen the edges of the pancake and release it from the pan. (You may have to do this to release the top pancakes).