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Fri Feb 26, 2021, 09:28 AM

Fluffy Jiggly Japanese Pancake Recipe DEBUNKING Tasty

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Reply Fluffy Jiggly Japanese Pancake Recipe DEBUNKING Tasty (Original post)
catbyte Feb 2021 OP
mac2766 Feb 2021 #1
Marthe48 Feb 2021 #5
MagickMuffin Feb 2021 #6
Marthe48 Feb 2021 #9
Jirel Feb 2021 #2
Marthe48 Feb 2021 #4
Marthe48 Feb 2021 #3
spinbaby Feb 2021 #7
catbyte Feb 2021 #8
spinbaby Feb 2021 #10

Response to catbyte (Original post)

Fri Feb 26, 2021, 10:14 AM

1. Waffle Iron maybe?

 

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.

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Response to mac2766 (Reply #1)

Fri Feb 26, 2021, 05:47 PM

5. I've always made waffles folding in egg whites

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

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Response to Marthe48 (Reply #5)

Fri Feb 26, 2021, 06:53 PM

6. Care to share



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.



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Response to MagickMuffin (Reply #6)

Fri Feb 26, 2021, 11:51 PM

9. Here ya go :)

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

1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp vanilla
2 Ĺ cups sifted flour
Ĺ tsp salt
1 tbs sugar
Ĺ 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 ĺ 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.

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Response to catbyte (Original post)

Fri Feb 26, 2021, 11:29 AM

2. LOL!

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

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Response to Jirel (Reply #2)

Fri Feb 26, 2021, 05:43 PM

4. I've been eating low-carb for over a year

They look appealing. Real appealing

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Response to catbyte (Original post)

Fri Feb 26, 2021, 05:43 PM

3. Thanks for posting

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

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Response to catbyte (Original post)

Fri Feb 26, 2021, 08:03 PM

7. I've made Japanese pancakes

I didnít use a pastry ring and donít remember them being particularly difficult to make. They looked great but werenít tasty enough to bother with again.

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Response to spinbaby (Reply #7)

Fri Feb 26, 2021, 08:13 PM

8. They seem more trouble than they're worth. I would imagine they just taste like poofy eggs.

More of a souffle omelet than a pancake.

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Response to catbyte (Reply #8)

Sat Feb 27, 2021, 09:03 AM

10. Pretty much

They look nice, but are boring. Theyíre 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 nightís dinner.

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