Recently, it came to my attention that there was a…
Pancake trick making the rounds on Japanese Twitter. The secret to airier, fluffier, cakier pancakes? Mayo. Weird, I know. But who am I to scoff? Rather, who are you to scoff? Who are any of us to scoff? So once I finished scoffing, I set out to give this recipe a try, following a translation of the original tweet.
- First mix one egg, 150 milliliters (2/3 cup) of carbonated water, and two tablespoons of mayonnaise together in a pot.
- Add 150 grams of pancake mix, stir lightly, and heat over a low flame (option to add blueberries at this point).
- Cook for about three minutes, flip, cook for about two more minutes on the other side, and you’re done.
- Add butter, syrup, jam, or whatever toppings you’d like, and enjoy! The mayonnaise makes the pancakes fluffier, thicker, and juicier.
Sounds easy, right? Sure enough, it was. I ran out to the store for a can of seltzer and threw together all my mis-en-place.
I assumed the original recipe called for Kewpie mayo, but I opted for what I had at home instead: Hellmann’s. I don’t own any pancake mix so I used a cup of flour and a teaspoon of baking soda in its place and threw in a half cup of sugar and a pinch of salt for good measure. Twitter users were using rice cookers to achieve these towering cakes, but I poured the whole bowl of batter into small pan, figuring the effect would be something similar.
The results were surprising. And by surprising, I mean it worked! What I pulled out of my pan was a spongy pancake about an inch in height. I transferred it to a plate, cut myself a slice, and drizzled some syrup over the top. I have to say, I liked the taste. It was a little tart (probably due to either the mayo or the seltzer?), but not too dense. The pancake took well to the syrup, absorbing its sweetness. I think, ultimately, the recipe is a good one, particularly for sharing—not to mention the potential for add-ins. Personally, I’d line the middle with slices of persimmons… but that’s just me.
Article credit: Food52
Photo credit: CLAUDIA MCNEILLY