Fantastic American pancakes from Japan

Then the idea was this – I’m interested in some dish, I study it and then prepare the recipe. At that time, I did not try pancakes at all and incorrectly thought that these were grandmother’s pancakes, just from American films. How wrong I was then. If I didn’t eat the first ones at all because of the fat content and taste, then the second ones can rightly be called a work of morning art. It turned out that these are tender, lush and very tasty circles of dough. If you delve into (Pan is a frying pan, and Cake is a pie), it becomes especially clear that this is really some kind of pie or biscuit. Since then, I not only love to cook and eat them, but have been looking for improvements for some time.

And when it seemed to me that there were enough recipes and the ideal had already been found, I accidentally tried something amazing in Japan . No, do not confuse Japanese and American pancakes – they are different and I am talking about the latter. 

I was so inspired that I ate a whole stack of pancakes and repeated the feat the next day. Then I asked the concierge to get me a prescription. Returning home, I received a letter from the chef Andrea Ferrero, with a detailed description of all the processes.

 Years later, I realized how lucky I was. After all, pancakes for breakfast in a large hotel are a challenge. It is necessary to make sure that the dough can stand for a long time, so that it cooks quickly and does not dry out the minute it touches the plate. All these tasks were solved for me by the chief.

Now, when you need to cook something quick, when a big company is gathering and everyone is wildly hungry, this recipe comes to the rescue. The idea is that the dough waits beautifully, you can even make it before bed and use it in the morning. You can pour it into a plastic milk bottle and go to visit.

 And most importantly, pancakes are just the base. I love them with thick honey , maple syrup or caramel . I know that many people love them with Nutella. What can I say, many use savory sauces, fried bacon and scrambles. It’s Shrove Tuesday and when you can’t look at pancakes, try these pancakes. I’m sure you will have a whole pancake festival waiting for you all week.

  • Butter 82.5% – 30 g
  • Cream 20% – 215 g
  • Vanilla Bourbon
  • Egg – 1 pc.
  • Trimolin – 35 g
  • Flour – 150 g
  • Baking powder – 7 g
  • Salt – 3 g

Melt butter (30 g).

Cut the Bourbon vanilla bean in half, scrape out the seeds with a knife. Throw them and the pod itself into 20% cream (215 g). Bring to a boil and then cool to 30-40 degrees, add the egg, melted butter and trimoline (35 g). Then mix everything until smooth (the pod can be thrown away).

In another bowl, combine flour (150 g), baking powder (7 g) and salt (3 g). Add liquid content.

Heat a heavy bottomed skillet over medium heat.

I have a cast iron pan.

Spread the dough with a tablespoon (I have two). Wait until holes appear on the pancake and turn over. Here it is important to find the temperature (155-165 degrees) at which the pancake will have time to bake in the center, but not burn on the outside.

While they are hot – it is better not to put them in a pile, they can stick together.

If you decide to store them, use an airtight container.


Often you may have questions about ingredients, some cooking techniques, or perhaps you are looking for basic dough recipes, creams and sauces.

 In order to make the learning process easier, I have a ” Basics ” section on my blog which has a lot of useful information. I recommend that you familiarize yourself with it before asking questions in the comments to the recipe, it is likely that you will find the answers to your questions yourself.

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