Taiyaki (Japanese Fish Shaped Stuffed Pancake)
Makes 6 - 7 Fish Pancakes
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 130 g cake flour (sifted)
- 10 g baking powder
- 2 g salt
- 80 g milk
- 80 g water
- 2 egg yolks
- 15 g cooking oil
- 3 g vanilla extract (optional)
- 2 egg white
- 7 g vinegar or lemon juice
- 16 g sugar
- Red Bean Paste
- Blackberry Jam
- Ham and Cheese
Instructions
- 1
Whisk dry ingredients together with a whisk.
- 2
Whisk wet ingredients together in a separate bowl.
- 3
Add wet mixture to dry ingredients and mix well to form a batter.
- 4
Set aside and prepare meringue.
- 5
In a separate container, whisk egg whites till foamy. Add vinegar and half of the sugar. Continue beating and then add the remaining sugar. Beat until soft peaks form.
- 6
Add meringue into batter in 2 stages and mix well.
- 7
Leave pancake mixture in the fridge for at least 15 mins.
- 8
Heat up both sides of the Taiyaki pan on moderate flame.
- 9
Reduce the flame to low.
- 10
Pour batter into both cavities about half full.
- 11
Add a tablespoon of your favourite filling in the batter.
- 12
Pour some batter to cover the filling and close the pan.
- 13
Turn over the pan and cook over for about 3 mins.
- 14
Lift up the cover and check whether the batter is thoroughly cooked.
- 15
If not, close back the cover and flip over the pan and cook until golden brown on both sides..
- 16
Remove the fish pancakes and brush the pan to remove any crumps.
- 17
Best eaten immediately. If keeping for later consumption, reheat for crispy crust.