recipe

Cheesy Pão de Queijo Pancakes

Difficulty：★★★☆☆

Cheesy Pão de Queijo Pancakes

Pão de queijo is a beloved Brazilian cheese bread known for its rich, cheesy aroma and wonderfully elastic, chewy texture.
This recipe gives it a fun twist by turning it into pancake form! Each fluffy, cheesy slice is so satisfying that just one might be enough. Top it with your favorite flavors for a deliciously versatile treat!

Ingredients

Modified starch PQ-2（Matsutani Chemical Industry Co., Ltd.）：200g
Modified starch MM-9（Matsutani Chemical Industry Co., Ltd.）：200g
Corn starch：100g
Baking powder：5g
Parmesan cheese：50g
Camembert cheese powder：100g
Salt：8g
Superfine sugar：50g
Whole egg：138g
Water➀：530g
Water➁：130g
Cooking oil：50g

How to make the batter

In a blender, combine modified starch PQ-2, modified starch MM-9, corn starch, baking powder, Parmesan cheese, Camembert cheese powder, salt, and superfine sugar.

Mix gently to avoid the dry ingredients from flying everywhere.

Add the eggs, cooking oil, and water ➀, then blend until the mixture is mostly combined.

Lightly beat the eggs before adding them.

Add the eggs, cooking oil, and water to the mixture, then mix well.

Once the dry and wet ingredients are mixed, let the dough rest at room temperature (20°C) for a day.

The dough’s viscosity before resting should be between 800 dPa/s and 900 dPa/s. This time, it was 900 dPa/s.
The specific gravity was 1.08.

Wrap and let the dough rest at room temperature (around 20°C).
If resting it in the refrigerator, adjust the temperature of the water you add afterward to maintain the correct viscosity.

After resting, add water (2) to adjust the dough’s consistency.
The ideal dough temperature should be around 20°C (in this case, it was 15°C).
If you’ve stored the dough in the refrigerator, we recommend warming the added water slightly to help achieve the desired viscosity.

The final viscosity of the dough should be between 30 dPa/s and 35 dPa/s. This time, it was 35 dPa/s. The specific gravity was 1.11.

Adding 2 to 3g of basil to the dough is also recommended.

How to cook the dough

Set the Tabletop Pancake Cooker to 190℃.
Apply oil (Bitakatto SL) on the copper cooking surface. Dispense the batter, then cover.
After 1 minute and 20 seconds, flip it over, cover again, and continue cooking for an additional 40 seconds (a total cooking time of 2 minutes).

The dough flows smoothly and is easy to squeeze.

Examples of toppings

Add your favorite toppings to create a pizza-like dish ♪

Try sandwiching various ingredients inside the dough for a tasty twist!

おまけ

The two types of cream used as toppings were absolutely delicious, so be sure to give them a try!

Luxe Cream Cheese（Hokkaido Milk Company）：150g
Kaori Salt Garlic & Onion（House Foods Corporation）：5g
Fried Onion（Tomato Corporation）：10g

【Raisin Cream Cheese】

Luxe Cream Cheese（Hokkaido Milk Company）：150g
Sultana Raisins： 50g(finely chop half of the raisins, and leave the other half whole）

The cheese smelled amazing while baking, and we couldn’t wait for it to be ready! We added basil to the dough and loved how easily we could customize the toppings, making it fun to arrange each one!
The dough is hearty enough to be filling with just one pancake, so it’s perfect for a meal.
Chewy Pão de Queijo-style pancakes! Give them a try and enjoy ♪