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Soft and fluffy Obanyaki (Japanese Stuffed Pancake) with different fillings

Makes 6 - 8 pancakes

Author: Shiokman Eddie
Ingredients
Dry ingredients
  • 130 g cake flour
  • 2 tsp baking powder
  • ¼ tsp salt optional
Wet Ingredients
  • 80 g milk
  • 80 g water
  • 2 egg yolks
  • 2 tsp cooking oil
  • ½ tsp vanilla extract optional
Meringue
  • 2 egg white
  • 2 Tbsp sugar
  • 1 tsp vinegar or lemon juice
Fillings
  • Parmesan Cheese
  • Red Bean Paste with Banana Slices
  • Ham and Cheese
Instructions
Preparation
  1. Mix dry ingredients together with a whisk.
  2. Mix wet ingredients together in a separate bowl.
  3. Add wet mixture to dry ingredients and mix well to form a batter.
  4. Set aside and prepare meringue.
  5. In a separate container, whisk egg whites till foamy. Add vinegar and half of the sugar. Continue beating and then add the remaining sugar. Beat until soft peaks form.
  6. Add meringue into batter in 2 stages and mix well.
  7. Leave pancake mixture in the fridge for at least 15 mins.
Cooking Pancakes
  1. Place a 4 hole Obanyaki mould over a stove on very low heat.
  2. Spray or brush the cavities with a little cooking oil. Wipe off excess oil with a kitchen towel.
  3. Pour batter into 2 cavities about 40% full. When the batter starts to bubble, add some fillings of your choice on the batter.
  4. Fill the other 2 cavities with batter, about 40% full. These will form the covers.
  5. When the batter of the covers starts to bubble, gently lift and overturn them to cover the filling portions.
  6. Turn over one more time to ensure both sides are thoroughly cooked.
Cooking Eggs (Sunny Side Up)
  1. Oil the mould cavities.
  2. Break an egg into each cavity over medium heat.
  3. Cook for a few minutes until the egg white turns opaque
Recipe Notes
  1. For a simpler and faster method, mix the whole egg into wet ingredients. But the pancakes may not be so fluffy.
  2. If you do not have a 4 hole Obanyaki pan, you could use 2 metal rings to make.
  3. Use 2 wooden skewers to flip pancakes.
  4. Use low flame.
  5. For frying eggs (sunny side up) in a pan, use more oil to grease the pan. No need to wipe off excess oil.
  6. Add more batter if you prefer a thicker pancake. Or less batter, if you prefer a thinner pancake.
  7. You could push some batter to the sides for a crispy edge, like mee chiang kueh.