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I tried the Japanese hack that makes

your pancakes extra flu y and it
actually worked
Valerio Farris, Food52 6h 3,927

Who wouldn't want a stack of these?

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via Shutterstock
 Japanese pancakes are better than normal flapjacks because they're flu er,
cakier pancakes. 

The secret to making these jumbo rising pancakes is seltzer and mayonnaise.

Although seltzer makes the pancake spongey, it also makes it a little tart.

Recently, it came to my attention that there was a pancake trick making the
rounds on Japanese Twitter. The secret to airier, fluffier, cakier pancakes?
Mayo.

Weird, I know. But who am I to scoff? Rather, who are you to scoff? Who are
any of us to scoff? So once I finished scoffing, I set out to give this recipe a
try, following a translation of the original tweet.

According to SoraNews24, an online Japanese content aggregate, the recipe

reads:

First mix one egg, 150 milliliters (2/3 cup) of carbonated water, and two
tablespoons of mayonnaise together in a pot.

Add 150 grams of pancake mix, stir lightly, and heat over a low flame (option to
add blueberries at this point).

Cook for about three minutes, flip, cook for about two more minutes on the other
side, and you're done.

Add butter, syrup, jam, or whatever toppings you'd like, and enjoy! The mayonnaise
makes the pancakes flu er, thicker, and juicier.

Sounds easy, right? Sure enough, it was. I ran out to the store for a can of
seltzer and threw together all my mis-en-place . I assumed the original
recipe called for Kewpie mayonnaise, but I opted for what I had at home
instead: Hellmann's. I don't own any pancake mix so I used a cup of flour
andSearch
a teaspoon of baking soda in its place and threw in a half cup of sugar
and a pinch of salt for good measure. Twitter users were using rice cookers

to achieve these towering cakes, but I poured the whole bowl of batter into
small pan, figuring the effect would be something similar.

Photo by Valerio Farris

The results were surprising. And by surprising, I mean it worked! What I

pulled out of my pan was a spongy pancake about an inch in height. I
transferred it to a plate, cut myself a slice, and drizzled some syrup over the
top. I have to say, I liked the taste. It was a little tart (probably due to either
the mayo or the seltzer?), but not too dense.

Photo by Valerio Farris

The pancake took well to the syrup, absorbing its sweetness. I think,
ultimately, the recipe is a good one, particularly for sharing—not to
mention the potential for add-ins. Personally, I'd line the middle with slices
of persimmons… but that's just me.

Would you give this recipe a whirl? Let us know what you think in the
comments.

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Read the original article on Food52. Copyright 2017. Follow Food52 on

Twitter.

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