Chef Minh Phat brings these fluffy, sweet and savoury Japanese Pancake Sandwiches are the ultimate brunch treat. With layers of soft, pillowy pancakes, crispy bacon, sharp cheddar cheese and a perfectly fried sunny-side-up egg, plus maple syrup for a touch of sweetness, this dish is sure to please. Perfect for sharing with family and friends at your next gathering or consider making the pancakes in advance to bring to a brunch for assembly on site with the rest of the dishes’ egg-cellent accompaniments.
Japanese Pancake Sandwiches
Prep time: 15 minutes
Cook time:15 minutes
Serves 4
Ingredients:
- 4 whole eggs, 4 egg whites, 4 egg yolks
- ¼ cup (60 ml) milk
- ½ cup (120 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- ¼ cup (60 ml) sugar
- ½ tsp (2.5 ml) white vinegar
- 1 tsp (5 ml) cornstarch
- 8 slices of bacon (optional)
- 4 slices of sharp cheddar cheese
- Maple syrup, for serving
Directions:
- In a large bowl, whisk together the egg yolks and milk until smooth. Sift in the flour and baking powder. Mix until there are no lumps.
- In a stand mixer, beat the egg whites and white vinegar on medium speed until foamy. Gradually add the sugar and cornstarch, continuing to beat until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture, being careful not to deflate the batter. Transfer the batter into a piping bag for easy portioning.
- Heat a non-stick pan over very low heat and lightly grease with butter or oil. Pipe small mounds of batter onto the pan (about 8 pancakes). Cover the pan and cook the pancakes for 8 minutes per side, flipping gently. Keep warm.
- Cook the bacon in a skillet over medium heat until crispy, then set aside. In the same skillet, fry the remaining 4 whole eggs sunny side up.
- Place one pancake on each plate. Top with crispy bacon and a slice of cheddar cheese. Add another pancake on top, followed by a pat of butter.
- Top each sandwich with a sunny-side-up egg and drizzle with maple syrup.
