Soft and fluffy Obanyaki (Japanese Stuffed Pancake) with different fillings
Makes 6 - 8 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
- 2 tsp baking powder
- ¼ tsp salt (optional)
- 80 g milk
- 80 g water
- 2 egg yolks
- 2 tsp cooking oil
- ½ tsp vanilla extract (optional)
- 2 egg white
- 2 Tbsp sugar
- 1 tsp vinegar or lemon juice
- Parmesan Cheese
- Red Bean Paste with Banana Slices
- Ham and Cheese
Instructions
- 1
Mix dry ingredients together with a whisk.
- 2
Mix 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
Place a 4 hole Obanyaki mould over a stove on very low heat.
- 9
Spray or brush the cavities with a little cooking oil. Wipe off excess oil with a kitchen towel.
- 10
Pour batter into 2 cavities about 40% full. When the batter starts to bubble, add some fillings of your choice on the batter.
- 11
Fill the other 2 cavities with batter, about 40% full. These will form the covers.
- 12
When the batter of the covers starts to bubble, gently lift and overturn them to cover the filling portions.
- 13
Turn over one more time to ensure both sides are thoroughly cooked.
- 14
Oil the mould cavities.
- 15
Break an egg into each cavity over medium heat.
- 16
Cook for a few minutes until the egg white turns opaque