Japanese Atsuyaki Thick & Fluffy Pancakes

Japanese Atsuyaki Thick & Fluffy Pancakes

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The ultimate pancake from Japan. You may have seen this new variety of thick and fluffy pancake in the news or any Japanese food sites. These pancakes are light and fluffy, and tremendously thick. Some have even compared them to soufflés. The secret is the use of a mould to hold the pancakes shape, and then the long cooking time ensures an even colouring and light texture. Try them for your next breakfast or pancake day. 


450g Japanese pancake mix
3 eggs
150ml milk
150g plain yoghurt
30g melted butter

Suggested Toppings:
maple syrup
fresh fruit
whip cream

You will also need:
A circular metal mould open on both ends, about 10cm in diameter, and 5cm in height


  1. In a large bowl, combine the eggs, milk, yogurt, and melted butter. Mix with a hand mixer until frothy and completely combined.
  2. Add the pancake mix to the mixture and mix until combined. Be careful not to over mix or the pancakes may become tough.
  3. Prepare some parchment paper. Using the mould as a guide, cut out 6 circles of parchment paper. Lightly butter one side of each circle.
  4. Preheat a frying pan on medium heat. Place one of the parchment circles in the centre, and then place the mould on top. Add the pancake mix until the mould is about two thirds full.
  5. Place a lid on the frying pan and reduce the heat to medium low heat. Allow the pancake to cook for about 10 mins, until small bubbles start to form across the entire surface of the pancake. Remove the lid and lift the mould and parchment to check for colour and cook more if needed until golden brown.
  6. When the first side is finished, place a circle of parchment on top of the mould. Then using the lid or a small plate, flip the pancake onto it and place the uncooked side onto the frying pan. Remove the parchment on top from the cooked side. Cook for a further 5 mins until done. Test for doneness with a toothpick or small knife and if it comes out clean it is finished.
  7. Remove from the frying pan and repeat the cooking process 2 more times to make a total of 3 pancakes.
  8. Top with your desired toppings and enjoy.

Conseils et Informations

- If you want even more of a lighter feel to your pancakes, separate the egg white from the yolk before mixing, add the yolk as per the recipe, and then whip the egg whites into soft peaks, and add after mixing the pancake mix. 

- Feel free to add whatever toppings or even other flavourings to the mix that you want. For an even more Japanese take try adding matcha powder to the mix. Or even try yuzu juice instead of lemon.