- recipe
Spongy pancakes
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/b23b3d876955b4a96cf8e5e8a56d3511-1-scaled.jpg)
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.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5105-1-scaled.jpg)
Add the sugar and trehalose, then mix at low speed.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5116-1-scaled.jpg)
Combine sifted low-gluten flour, baking powder, and mixed flour and mix them lightly before adding them to mixture and stirring.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5137-1-scaled.jpg)
Mix at low to medium speed.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5151-1-scaled.jpg)
Mix until there are no flour lumps.
Add the milk and the oil separately, mixing each in.
Let the batter rest for 30 minutes.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5175-1-scaled.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5195-1-scaled.jpg)
Once the batter has rested for 30 minutes, add the water and adjust the viscosity.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5244-1-scaled.jpg)
Here, it is 23 dPa/s.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5239-1-scaled.jpg)
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).
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5281-1-scaled.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5331-1-scaled.jpg)
Examples of fillings
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5393-1-scaled.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5423-1-scaled.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/04/IMG_5412-1-scaled.jpg)
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.