Photo: Pakutaso
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Have we been making pancakes wrong this whole time? Japan’s Zen-Noh shares the best technique

17 Comments
By Casey Baseel, SoraNews24

Japan’s Zen-Noh, also known as the Japan Agricultural Cooperatives Group’s National Federation of Agricultural Cooperative Associations, has given us some awesome and easy cooking ideas in the past, like with their recipes for rice cooker bacon onion rice and roasted persimmons.

But pancakes? Thanks, Zen-Noh, but we think we’ve got this, especially since we’re not so fancy as to insist on making them from scratch. Using a store-bought mix, all we have to do is pour the mix into a bowl, add milk, crack an egg, stir everything up, and then grill it with a skillet, right?

According to Zen-Noh, though, that’s only half right. Sure, you could make pancakes like we just described, and Zen-Noh recommends those exact same steps…they just don’t recommend them in that order.

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January 25 was “Hotcake Day,” one of Japan’s many quasi-holidays, and Zen-Noh took the opportunity to remind everyone of the optimal way to make sure your pancakes come out extra-fluffy: add the powdered pancake mix last. As shown in the photo series the organization tweeted, the eggs should go into the bowl first, then the milk. Stir those two ingredients together, then add the pancake mix and stir once more to finish the batter that you’re going to cook.

“For some reason, it’s common to want to add the mix first, but resist the urge and combine the eggs and milk first!” Zen-Noh says, and the reason for that temptation isn’t too hard to imagine. If you start with the eggs and milk, you’re going to be pouring the powder into a bowl of liquid, which means more danger of splashing. Stirring the powder too much, though, will lessen how fluffy the batter can get during cooking, so by stirring the eggs and milk by themselves first, you can reduce how much stirring the powder goes through.

Flapjack fans have responded to the tweet with 80,000 likes and counting, and even though we’ve already got one special way to make pancakes, we’re happy to have another.

Source: Twitter/@zennoh_food via Hachima Kiko

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© SoraNews24

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17 Comments
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Nope! I have been making pancakes perfectly this entire time.

5 ( +6 / -1 )

I prefer Aunt Jemima's pancakes and her syrup.

3 ( +4 / -1 )

… with a side of ‘Cream of Wheat’, a bottle of Mrs. Butterworth’s on the table or, some Uncle Ben’s instant rice while watching a bootlegged (pre-2020) VHS of “*Gone With the Wind” **@TomSan 10:50am ***? **

“I prefer Aunt Jemima's pancakes and her syrup.” -

3 ( +3 / -0 )

I prefer Aunt Jemima's pancakes and her syrup.

Are you claiming that your relatives dish up the best stuff?

2 ( +4 / -2 )

Naw, I prefer the American versions, but thanks anyway.

-1 ( +1 / -2 )

Sorry - but using a commercial pancake mix, while mildly convenient, doesn't rate imo as making superior pancakes.

Making pancakes "from scratch" is hardly a chore and you have control over all of the ingredients & process.

4 ( +4 / -0 )

You gotta remember, if you are not topping them with real maple syrup, you aren't doing it right!

And having several rashers of crispy bacon on the side.

1 ( +5 / -4 )

Japan is the 2nd only to the U.S as largest importer of authentic Canadian Maple Syrup. The local stuff is not worth the price. Don’t dishonor your pancakes with local imitations and get the real thing from Canada.

3 ( +4 / -1 )

@zichi

In the UK pancakes are what are generally referred to as crepes here. We even have a special day to eat them on (this year it is March 1)

-1 ( +1 / -2 )

I agree, buckwheat pancakes are the best.

1 ( +2 / -1 )

Of course you mean Pearl Milling

Tom SanFeb. 1  10:50 am JST

I prefer Aunt Jemima's pancakes and her syrup.

-2 ( +0 / -2 )

I suppose pancakes, like cotton candy and okra, actually originated in Japan so we should take this very seriously.

0 ( +1 / -1 )

I agree, buckwheat pancakes are the best.

When I was a kid, Disneyland in Anaheim CA. made some of THE best buckwheat pancakes that were just out of this world and top it off with fresh blueberry syrup, fluffy, and piping hot, just fantastic.

0 ( +1 / -1 )

Thanks. No matter what I do, my pancakes don't come out right. The article should have mentioned the appropriate skillet and oil that should be used to get that fluffy, perfectly round restaurant look. Doesn't matter how great your pancakes are if they get stuck and broken up! Another issue is adding baking powder to the mix. I must have a sensitive tongue, I could taste that awful bitter taste, yuk!

To use water, milk or plant based beverages, that is the question. The texture seems a little crispy when I use water, is it my imagination? I think making the perfect pancake needs skill, which I obviously don't have.

-1 ( +0 / -1 )

It's very important to use real maple syrup, not that artificially flavored corn syrup nonsense.

Also, use real butter on top, not margarine.

Those two things will make any pancakes better, regardless of the basic recipe.

0 ( +0 / -0 )

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