Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)

You have NO idea how much I (and I'm sure many others) appreciate you saying the grams & ml equivalents as well!

FWIW, Japanese people don't make those types of pancakes at home for the most part. They're sold in specialty restaurants as a dessert option. The type of pancakes Japanese people make at home (on the rare occasions that they do) are usually from a boxed mix (Morinaga hot cakes is pretty popular). So, they tend to go for the same sort of pancakes that Joshua recommended here.

I made this recipe using soy milk + a tsp of vinegar to make a buttermilk and 2 tbsp of oil instead of butter. Turned out pretty good!! So a dairy free version snaps too! 🥰

I'm no baker but I winged-it one morning with favourable enough results that I've tweaked my process into the following: Cut a good chunk of slightly salted butter into a plastic measuring jug; microwave it a few seconds at a time until melted. Throw roughly a tablespoon of caster sugar into the jug and stir-in. Crack a couple of eggs into the jug and whisk until everything is a nice even consistency. Sieve a good pile of self-raising flour into the jug and mix it with the whisk until its combined into a crumbly texture - almost a dough. (If I didn't have self-raising flour I'd probably use a good pinch of baking soda and baking powder alongside plain flour.) Add a splash of whole milk at a time and whisk together until I get the right batter consistency. I use a good old balloon whisk but it would be easy with an electric whisk. (If you accidentally add too much milk and make your batter a little crepe-y, you can just sieve in some more flour to rescue it. I find it very forgiving.) I pour the batter directly from the jug into a medium-hot pan, prepped with a very light oil. If it's a good consistency you can control the size of the batter disc pretty easily. To judge when to flip it, I often go by bubbling on the raw surface, but it's also easy enough to lift the edge after a few minutes. Butter, maple syrup, honey, jam, Nutella, whatever... I just eyeball quantities and trust the method to iron-out viscosity problems. Probably heresy but this is what I do every Sunday morning with no complaints from the wife and kids.

Josh: soufflé pancakes are not worth the effort Also Josh: smokes maple syrup for the flex

Theres extra, then there’s SMOKED maple syrup

I made the traditional recipe today, the BEST pancakes I’ve ever made in my life! Thank you 😊

The footage at the end is gorgeous. I am making pancakes at a festival so happy I just found that ❤ thank you for helping me make many many people happy

Finding cooking videos like this pull a lot of perfectionistic tension off my brain and makes things feel alot easier in context, im excited to try making some of these recipes for my family and evolving my culinary understanding more!

Normal people: Japanese Soufflé Me: J A P A N C A K E

Thank you for using both imperial and metric system, way to think international :) Love your videos and all the whisky business, greetings from Latvia ;) I kind of feel tempted to share some info about Russian/Eastern European pancake varieties, maybe someone will be interested to try them :) So we've got syrniki, also called tvorozhniki (syr means cheese in Russian, and tvorog means cottage cheese), and those are fluffy/creamy (yet simple to make) cottage cheese pancakes. We also have buttermilk pancakes more similar to American ones - oladyi or oladushki. They are fluffy too, smaller than American ones, made with milk, kefir or other milk products. There can be different variations of oladushki - with apple, for example, or sour ones with zucchini or pumpkin. We eat oladushki with sour cream, jams, honey. And, of course, we have blini or blinchiki, which are thin pancakes like crepes, and we also eat them with all sorts of fillings - sour cream, jams, honey, caviar, meats, cottage cheese. So pancakes are a big deal in Russia and Eastern Europe, it's basically a national dish)) Man, this comment turned out way longer than I intended, sorry for the pancake rant :D

Great recipe must give it a try. Also, still don't understand why Americans don't speak in grams... 1 egg 1.5 cups (386g) of milk Separate bowl: 300g flour 62g sugar 4g salt 1g tsp baking soda 12g baking powder 20g melted unsalted butter thanks josh!

I made the regular pancake recipe for my parents and husband they were amazed. Can't recommend it enough! I've tried a few pancake recipes (I don't like boxed pancake mix) and this one has been our favorite.

Josh: Hello my name is Joshua B. Weissman Us: What does B. Stand for... Josh: B-roll

The regular pancake was perfect. This is my new go to. So easy and you don't need alot of ingredients. Lends themselves perfectly to add-ins as the don't take forever to cook but also let the add-ins sink in well. Not dense or think, not too fluffy or crumbly, just...perfect. Thanks alot!

This is my favourite pancake recipe. A lot of times pancakes are too soft or get mushy when you add maple syrup, if those pancakes are a soft cloud of pancake goodness than Josh's are more like a nice pillow. There's just enough density that it has some texture and it can soak up the syrup without getting to be a mess

joshua: souffle pancakes arent worth the effort also joshua: would probably harvest and mill his own flour if he could

“A totally sunken soufflé, and that’s. ✨ D E P R E S S I N G ✨”

Josh! Just made your flap jacks and they were the best pancakes I’ve ever had. Thank you ❤

love the honesty here. he usually goes the "fancier is better" route, so assumed he'd prefer the soufflé, but this honestly reaffirmed his lack of bias for me. Flavor > Everything, and josh is the boss