recipe

Spongy pancakes

難易度：★★★☆☆

Spongy pancakes

Pancakes with a soft, chewy texture!
You can make a batter with a soft, chewy texture by mixing low-gluten flour with mixed flour.
In this recipe, we have used Inagel Hagotae Mix.

Ingredients

Egg：660g
Superfine sugar：162g
Trehalose：162g
Reconstituted starch syrup Hallodex (Hayashibara Co., Ltd.)：132g
Milk：108g
Cooking oil：162g
Mixed flour Inagel Hagotae Mix (Ina Food Industry Co., Ltd.)：150g
Cake flour Violet (NISSHIN SEIFUN)：450g
Baking soda：18g
Water：240g

How to make the batter

Beat the eggs, add the sugar and trehalose, and mix until the sugar dissolves.
Add the starch syrup and mix some more.

Mix at medium speed until the eggs are beaten.
Add the sugar and trehalose, then mix at low speed.

Add the starch syrup, then mix at low speed.

Combine sifted low-gluten flour, baking powder, and mixed flour and mix them lightly before adding them to mixture and stirring.

Use the mixed flour without sifting.
Mix at low to medium speed.

Partway through, use a spatula to remove the batter from the beater.
Mix until there are no flour lumps.

Add the milk and the oil separately, mixing each in.
Let the batter rest for 30 minutes.

Mix at medium speed until the batter is blended.

The batter should look like this before resting.

Once the batter has rested for 30 minutes, add the water and adjust the viscosity.

It should have a viscosity around 25 dPa/s.
Here, it is 23 dPa/s.

How to cook the batter

Set the Tabletop Pancake Cooker to 180℃.
Apply oil (Bitakatto SL) on the copper cooking surface.
Drop the pancake batter and put lid.
After 1 minute and 10 seconds, flip it over, cover again, and continue cooking for an additional 20 seconds (a total cooking time of 1 minute 40 seconds).

When there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.

Examples of fillings

Simple pancake sandwiches filled with cream cheese, custard, or fresh cream

Japanese style, filled with kuzumochi and topped with kinako and brown sugar syrup

With peanut butter and chocolate cream fillings

We tried making spongy pancakes!
This time, we used a 3:1 ratio for the low-gluten flour and the mixed flour, but using more mixed flour gives a different texture. You can also use 100% mixed flour.
The pancakes are moist and chewy, so firmer fillings work better.
We tried sandwiching kuzumochi between the pancakes to match their texture, but tapioca and the like would probably be great, too.
Have a go at making these spongy pancakes.