I did not see the fluffy pancakes that have been served there since the 1950's. But no need to revisit Japan - many cooks have tried to recreate the recipe, and this one from The Kitchn exceeded my expectations.
Crispy on the outside and soufflé-like inside, this recipe is made with gluten-free flour and almond milk. Substitute buttery spread for grass fed butter and you can make it totally dairy free, too.
My Paleo Marin Rating: 5 Persimmons
Ingredients:
4 large egg whites
2-3 large egg yolks
1 1/4 cups almond milk, preferably Califia, MINUS 2 1/4 teaspoons
2 1/4 Teaspoons fresh squeezed lemon juice
2 Tablespoons unsalted butter, melted and cooled slightly (or buttery spread, preferably Earth Balance brand)
2 Teaspoons vanilla extract
1 1/2 cups gluten free flour, preferably Cup4Cup brand
1 Tablespoon + 2 Teaspoons pure cane sugar
1 1/4 teaspoons kosher salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
Soft butter for the frying pan and molds
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| I used 3" x 3" rings from Sur la Table (no link found); Amazon link for 3" x 2.75" rings here |
Melted butter and fresh berries, for serving
Special Equipment:
2-4 metal cooking rings, 3" x 3" or 3 x 2.75" (see photo)
1 small towel to cover molds inside pan while cooking
Directions:
1. Add the lemon juice to the almond milk, stir and set aside for 10 minutes (buttermilk substitute).
2. In a stand mixer with the whisk attachment, place the egg whites and beat on medium until foamy and then at high until stiff peaks form (1-2 minutes more). Place the bowl in the fridge while the rest of the batter is prepared.
3. In a large bowl, whisk together the egg yolks, almond milk mixture, melted butter or spread, and vanilla.
4. Add the dry ingredients (flour, sugar, salt, baking powder and baking soda) and whisk until just combined (a few lumps are ok).
5. In about 3 additions, fold in the beaten egg whites to the ingredients with a rubber spatula. Gently fold them over until they are mostly combined; a few streaks of egg whites are ok.
To cook:
6. Spread the insides of the metal rings with soft butter. Add about 2 tablespoons of butter to a large frying pan, and heat to just slightly medium high. Place the metal rings in the frying pan and spoon in the batter. The recipe says to fill the mold to just under half the height of the mold (about 1/2 cup of batter); I added the batter to a little over half of the height for a taller pancake.
7. Carefully cover the molds with the tea towel, being VERY careful to keep the towel inside the pan. Cover the pan with a lid in order to steam the pancakes as they cook through.
8. Cook for about 13-15 minutes until the sides appear dry and the center just barely jiggles. Using tongs, turn the mold over. The bottom of the pancake should be quite brown. Using a knife, separate the pancake from the mold so it slides down to the frying pan. Leave the pancake and mold to cook through, uncovered, until the pancakes are set, about 4-5 minutes more. Carefully remove the mold and place the pancakes on serving plates or in a low oven to keep warm. Wipe out the molds and frying pan to repeat until the batter is used up. Makes about 4 of the taller pancakes.
9. Serve with melted butter on top and fresh fruit, if desired.
Recipe adapted from The Kitchn website here.
#paleo #pancakes #glutenfree #dairyfree #grassfedbutter #EarthBalance #almondmilk #Japanese #breakfast #vanilla #yummy #instafood #food #recipes
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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