recipe

Colorful Pancake

Difficulty：★★★☆☆

Colorful Pancake

Vibrant soft pancakes!
Delight in these soft pancakes, reminiscent of rice cakes, adorned with a burst of colorful hues from specially tinted batters.

Ingredients

Mixed flours M16 (white taiyaki mix by The Torigoe Co., Ltd.)：800g
Cake flour：80g
Baking powder：24g
Trehalose：160g
Granulated sugar：80g
Egg white：560g
Glycerin：240g
Water：216g
Cooking oil：200g
Shikajirushi food coloring powder (Hinode Shikajirushi, Benisei)：1g each
※Blue, yellow, melon, scarlet is used.

How to make the batter

Combine mixed flours, cake flour, baking powder, trehalose, and granulated sugar to form a powdered mixture.
Once the dry ingredients are blended, incorporate the previously mixed (1) water and glycerin, (2) egg whites, and (3) cooking oil. Blend with a mixer after each addition.

Trehalose, known for preventing browning, is recommended when using colored flour or other ingredients to add color to the product.
Substituting granulated sugar can result in reduced sweetness but enhanced color.

After adding the cooking oil, mix at low speed, then medium speed, and finally at high speed until no flour balls remain.

Use a spatula to ensure a smooth batter, preventing lumps.

Allow the batter to rest at room temperature for 30 minutes.

This resting period stabilizes the consistency and contributes to fluffiness.

After the 30-minute rest, adjust the viscosity of the batter by adding water.

The standard viscosity is approximately 25 dPa/s.

The base batter is now prepared. Add color at this stage.
The ideal consistency is when the batter flows smoothly from the spatula, as shown in the picture.

Divide the total amount into three equal portions (roughly 700g each) and add colors.
Dissolve 1g of coloring powder in 10g of water, then add 3-4 drops to the batter and mix.

For this batch, we prepared two sets of batter in five colors: blue, yellow, green, red, and plain.

Adjust the color intensity according to your preference by adding a little at a time.

How to cook the batter

Set the Tabletop Pancake Cooker to 130℃.

Apply oil (Bitakatto SL) on the copper cooking surface.

Dispense the batter, then cover.

After 1 minute and 20 seconds, flip it over, cover again, and continue cooking for an additional 20 seconds (a total cooking time of 1 minutes 50 seconds).

Ensure generous oil application for smoother cooking.
Having multiple batter dispensers can make the process more efficient.
Begin by baking the plain batter.

Freshly baked red pancakes
All four colors have baked splendidly!

Example toppings

We create a vibrant cake by layering alternating hues of cream and pancakes.
We experimented by coloring whipped cream with a mixture of coloring powder and water.

For a burst of color, we sandwiched a blend of sprinkles and whipped cream between pancakes.

Extra insights

In our experimentation, we put sprinkles directly into the plain batter. Despite encountering some challenges in the batter dispenser outlet, the resulting pancakes exhibited a unique appearance compared to those colored with coloring powder.

This time, we explored making colorful pancakes using specially colored batters.
Incorporating white taiyaki mix offers a soft texture with a subtly subdued sweetness.
Pair it with delightful fillings like whipped cream, fruit, or even red bean paste, which we didn’t use this time, for an extra layer of flavor.
Try your hand at crafting these vibrant and visually appealing pancakes.