How Pancakes are Made in 11 Countries

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.125 teaspoon Salt (pinch)
• 0.75 cup Whole Milk
• 2 large Egg Yolks
• 1 teaspoon Lemon Juice (freshly squeezed)
• 2 large Egg Whites
• 2 tablespoons Vegetable Oil (neutral oil for pan)
• 2 tablespoons Caramel Sauce (store‑bought or homemade)
• 1 medium Banana (peeled and sliced)
• 2 scoops Red Bean Ice Cream (Japanese sweet red bean (anko) ice cream)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, granulated sugar, baking powder, baking soda, and a pinch of salt until evenly distributed.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate bowl combine whole milk, the two egg yolks, and lemon juice. Whisk briefly until just blended.

   Time: PT3M

3. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry flour remains. Do not overmix.

   Time: PT2M

4. Make Stiff‑Peak Meringue

   Using an electric mixer or a clean whisk, beat the two egg whites on medium speed, adding a pinch of salt if desired, until stiff peaks form and the whites hold their shape.

   Time: PT5M

5. Fold Meringue Into Batter

   Gently fold the meringue into the pancake batter using a spatula, turning the bowl over and over until just incorporated. Stop as soon as the mixture looks uniform.

   Time: PT2M

6. Chill Batter

   Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours to let the batter rest and the leavening react.

   Time: PT2H

7. Preheat Oven and Pan

   Preheat the oven to 400°F (204°C). Meanwhile, heat the cast‑iron skillet over medium heat and add the vegetable oil, swirling to coat the surface.

   Time: PT10M

   Temperature: 400°F

8. Bake First Side

   Spoon half of the chilled batter into the hot skillet, forming a thick pancake (about 1‑inch high). Transfer the skillet to the oven and bake for 6 minutes.

   Time: PT6M

   Temperature: 400°F

9. Flip and Finish Baking

   Using a spatula, carefully flip the pancake and return the skillet to the oven for another 5 minutes, until the second side is golden and the pancake feels springy.

   Time: PT5M

   Temperature: 400°F

10. Plate and Add Toppings

    Slide the cooked pancake onto a serving plate. Drizzle caramel sauce, arrange banana slices, and top with two scoops of red bean ice cream. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Bread Flour
• Instead of Granulated Sugar: Caster Sugar, Honey (reduce other liquids)
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Baking Soda: Potassium Bicarbonate
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Whole Milk: Buttermilk (adjust acidity), Almond Milk (may affect rise)
• Instead of Egg Yolks: Egg substitute (may affect texture)
• Instead of Lemon Juice: White Vinegar (1 tsp)
• Instead of Egg Whites: Aquafaba (3 tbsp)
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Caramel Sauce: Maple Syrup, Honey
• Instead of Banana: Cooked Apple Slices, Mango
• Instead of Red Bean Ice Cream: Vanilla Ice Cream with sweet red bean paste

Equipment Needed

• Mixing Bowl
• Whisk
• Electric Mixer (optional)
• Spatula
• Cast Iron Skillet
• Oven
• Measuring Cups
• Measuring Spoons
• Refrigerator
• Serving Plate

Critical Steps — Do Not Skip

• Do not overmix the batter after adding dry ingredients.
• Beat egg whites to stiff peaks without over‑beating.
• Fold the meringue gently to keep air in the batter.
• Chill the batter for at least 2 hours for optimal rise.
• Flip the pancake carefully in the hot skillet.

Chef Tips from the Video

• For extra flavor, add a splash of vanilla extract to the wet mixture.
• Use clarified butter in the skillet for an even crisper edge without burning.
• A light dusting of powdered sugar before serving adds visual appeal.

Troubleshooting

Storage

Refrigerator: Store leftover pancakes in an airtight container for up to 2 days; reheat in a skillet or microwave.

Freezer: Freeze individually wrapped pancakes for up to 1 month; thaw in the fridge before reheating.

Room temperature: Do not leave pancakes at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept chilled; give it a gentle stir before cooking.
• Caramel sauce and sliced bananas can be pre‑made and stored separately.

Frequently Asked Questions