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Fluffy Jiggly Japanese Pancake Recipe DEBUNKING Tasty (Original Post) catbyte Feb 2021 OP
Waffle Iron maybe? mac2766 Feb 2021 #1
I've always made waffles folding in egg whites Marthe48 Feb 2021 #5
Care to share MagickMuffin Feb 2021 #6
Here ya go :) Marthe48 Feb 2021 #9
LOL! Jirel Feb 2021 #2
I've been eating low-carb for over a year Marthe48 Feb 2021 #4
Thanks for posting Marthe48 Feb 2021 #3
I've made Japanese pancakes spinbaby Feb 2021 #7
They seem more trouble than they're worth. I would imagine they just taste like poofy eggs. catbyte Feb 2021 #8
Pretty much spinbaby Feb 2021 #10
 

mac2766

(658 posts)
1. Waffle Iron maybe?
Fri Feb 26, 2021, 10:14 AM
Feb 2021

This recipe seems very similar to a waffle recipe my wife uses. Makes great waffles. Fluffy waffles with a nice crisp top and bottom. They don't take an hour to make either.

Marthe48

(16,688 posts)
5. I've always made waffles folding in egg whites
Fri Feb 26, 2021, 05:47 PM
Feb 2021

When I was a kid, you had to add eggs to the the boxed pancake mix. The recipe on the side for waffles called for whipping the egg whites and folding them into the rest of the batter. So worth it!

I got a Belgian waffle recipe with my Belgian waffler many years ago. I lost the pamphlet. I found similar recipes online, but they weren't quite the same. I was looking in my cookbooks last fall and found the pamphlet. Now, I just need a houseful of company to make that recipe and share

MagickMuffin

(15,886 posts)
6. Care to share
Fri Feb 26, 2021, 06:53 PM
Feb 2021


I planned on making some yesterday and decided not to. Obtained a Belgian waffle iron and have used it once, I don't have the booklet. So everything is guess work.



Marthe48

(16,688 posts)
9. Here ya go :)
Fri Feb 26, 2021, 11:51 PM
Feb 2021

Belgian Waffles (Toastmaster recipe, model 230, 240S)

1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp vanilla
2 ½ cups sifted flour
½ tsp salt
1 tbs sugar
½ cup melted butter

Sprinkle the yeast over the warm milk, stir to dissolve. Beat the egg yolks and add to the yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in the melted butter and combine thoroughly. Beat the egg whites until stiff, carefully fold into the batter. Let the mixture stand in a warm place for about 45 minutes or until the mixture doubles in bulk. Use ¾ to 1 cup of the batter per waffle. Makes 4 Belgian Waffles. (actually makes 6-8)

I don't usually need to let it sit in a warm place for 45 minutes, seems like 10 or 15 minutes is plenty of time.

Sorry for the delay getting back to you. I had a movie night with my daughters. We set up a video chat on one device, and choose a movie we can all access. It isn't as good as actually being together, but it is pretty good. We watched Eurovision (Will Ferrell) It was fun.

Hope you like the results Thanks for asking.

Jirel

(1,989 posts)
2. LOL!
Fri Feb 26, 2021, 11:29 AM
Feb 2021

Food chemistry is king. But honestly? I’m not sure if there is enough payoff on these silly pancakes to merit all that work. They don’t look any more appealing than the flat kind.

Marthe48

(16,688 posts)
3. Thanks for posting
Fri Feb 26, 2021, 05:43 PM
Feb 2021

I don't usually watch food videos, but her method of folding egg whites will be useful.

spinbaby

(15,073 posts)
7. I've made Japanese pancakes
Fri Feb 26, 2021, 08:03 PM
Feb 2021

I didn’t use a pastry ring and don’t remember them being particularly difficult to make. They looked great but weren’t tasty enough to bother with again.

catbyte

(34,166 posts)
8. They seem more trouble than they're worth. I would imagine they just taste like poofy eggs.
Fri Feb 26, 2021, 08:13 PM
Feb 2021

More of a souffle omelet than a pancake.

spinbaby

(15,073 posts)
10. Pretty much
Sat Feb 27, 2021, 09:03 AM
Feb 2021

They look nice, but are boring. They’re actually very similar to a family recipe we have for corn fritters: egg yolks mixed with a bit of flour and salt are folded into egg whites beaten with sugar. The corn fritter recipe adds corn scraped off the cob. We make fritters in the summer when we have leftover corn on the cob from last night’s dinner.

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