Pancakes
Japanese Pancakes
Japanese pancakes cover a wide spectrum — from the thick, impossibly fluffy soufflé pancakes that became a worldwide food trend to the savoury, cabbage-based okonomiyaki of Osaka and the delicate matcha-flavoured crepes sold at street stalls throughout Japan. What they share is a focus on texture and presentation that goes well beyond what most Western pancake traditions achieve. Getting that texture right at home, particularly for the souffle style, is a matter of technique and equipment in roughly equal measure.
The soufflé pancake, which achieves its height through a heavily whipped meringue folded into the batter and cooked slowly in a ring mold on a low flame, requires a flat, even-heated pan and the right mold dimensions to rise properly. Too thin a mold and the pancake has nowhere to expand; too high a heat and the outside sets before the interior has cooked through. A well-made flat pancake griddle or frying pan with good temperature control and a set of appropriately sized ring molds makes the difference between a collapsed result and the towering, jiggly finish that defines the dish.
Dorayaki — the small round sweet bean paste sandwiches — require a flat griddle and precise heat for the uniform golden surface that characterises them. Taiyaki, the fish-shaped sweet pancakes filled with red bean paste, need their own specialist cast iron or aluminium mold and are a genuinely enjoyable cooking project at home.
The range here covers the equipment for all of these pancake styles: flat pans and griddles, ring molds, taiyaki and dorayaki molds, spatulas and the ingredients — pancake mix, azuki red bean paste, matcha and condensed milk — for the most popular variations.
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