Go Back
Print
Taiyaki (Japanese Fish Shaped Stuffed Pancake)

Makes 6 - 7 Fish Pancakes

Author: Shiokman Eddie
Ingredients
Dry ingredients
  • 130 g cake flour sifted
  • 10 g baking powder
  • 2 g salt
Wet Ingredients
  • 80 g milk
  • 80 g water
  • 2 egg yolks
  • 15 g cooking oil
  • 3 g vanilla extract optional
Meringue
  • 2 egg white
  • 7 g vinegar or lemon juice
  • 16 g sugar
Fillings
  • Red Bean Paste
  • Blackberry Jam
  • Ham and Cheese
Instructions
Preparation
  1. Whisk dry ingredients together with a whisk.
  2. Whisk 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. Heat up both sides of the Taiyaki pan on moderate flame.
  2. Reduce the flame to low.
  3. Pour batter into both cavities about half full.
  4. Add a tablespoon of your favourite filling in the batter.
  5. Pour some batter to cover the filling and close the pan.
  6. Turn over the pan and cook over for about 3 mins.
  7. Lift up the cover and check whether the batter is thoroughly cooked.
  8. If not, close back the cover and flip over the pan and cook until golden brown on both sides..
  9. Remove the fish pancakes and brush the pan to remove any crumps.
  10. Best eaten immediately. If keeping for later consumption, reheat for crispy crust.
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. Use low flame.
  3. You can also use the pan to cook eggs (as shown in video). Spray some oil on the pan.
  4. For making pancakes, no need to grease the pan if it is well seasoned and non--stick.