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French Toast-style Pancake

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French Toast-style Pancake

French toast-style pancakes that look and taste just like French toast!
We can reproduce the French toast without time and effort to soak the batter in egg mixture, although preparation of batter might be a bit difficult as we use a separation method in this recipe.

Ingredients

  • Egg white：350g
  • Granulated sugar：150g
  • Meringue enhancer/Inagel C-300 (Ina Food Industry Co., Ltd.)：3.5g
  • Fine bread crumbs (CROWN FOODS CO., LTD.)：225g
  • Cake flour：37.5g
  • Butter：150g
  • Milk：450g
  • Egg yolk：150g
  • Granulated sugar②：25g
  • Baking soda：2.5g

How to make the batter

Mix the bread crumbs, flour, granulated sugar (2), and baking powder with a mixer, then add the melted butter and mix again.
Add milk and mix, then add the egg yolks and mix again.

The key here is to just mix.
Be careful not to overmix.”
The egg yolk batter is ready.

Next, make the meringue.
Lightly mix the granulated sugar and meringue enhancer.
When added to egg whites, first lightly break them up by hand.
Then use a mixer to mix until the peak is formed.

Mix on medium-high speed and then on low speed at the end.
The low speed makes the air bubbles finer and more uniform and prevents the batter from ruin.
Finally, measure the specific gravity.
The rough standard is 0.15-17.

Combine the meringue and the egg yolk batter.
First, add a little meringue to the egg yolk batter and mix thoroughly with a spatula.
Add the batter to the meringue in two batches.
Each time, fold the batter into the meringue with a spatula.

By first mixing a small amount of meringue into the egg yolk batter, it will be easier to mix when it is all combined.
Folding the meringue will keep the air bubbles from collapsing and prevent the meringue from ruin.
The batter is ready.
The rough standard for specific gravity is 0.70.

When a fluffier texture is desirable, please be careful not to overmix when combining with meringue. If it is difficult to squeeze with a depositor, using a squeezing bag is also recommended.

How to cook the batter

Set the Tabletop Pancake Cooker to 190℃.

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

Dispense the batter, then cover.

After 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 50 seconds (a total cooking time of 2 minutes 20 seconds).

Applying extra oil gives a good French toast-like pattern.
If desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.
The pancakes are cooked nicely!
The depositor we are using here. When the specific gravity is light, it is difficult for the batter to fall out from the depositor, so a squeezing bag seems to be a good choice.
The diameter of the spout is Φ11.
This is the depositor used for ordinary recipes.
The diameter of the spout is Φ8.

Examples of fillings

Simple French toast style pancakes
Combine with bacon, scrambled eggs, or other ingredients of your choice for a café-style breakfast plate
Put it in a tray for a stylish take-out look

Watch the recipe video

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