recipe

Sakura Mochi-Inspired Fluffy Pancake

Difficulty：★★☆☆☆

Sakura Mochi-Inspired Fluffy Pancake

In this edition, we made sakura mochi-inspired pancakes with a soft, springy batter and the delicate flavor and aroma of cherry blossoms 🌸
We had fun experimenting—filling them with red bean paste and shaping the batter in different ways. It was such an enjoyable process! ✨

Ingredients

Mixed flours M16 (white taiyaki mix by The Torigoe Co., Ltd.)：900g
Cake flour Violet (NISSHIN SEIFUN)：90g
Baking powder：27g
Trehalose (Hayashibara Co., Ltd.)：225g
Egg white：630g
Glycerin：162g
Water➀：243g
Cooking oil：225g
Water➁：306g

【Flavor, coloring】

Jupe Sakura (NARIZUKA CORPORATION)：27g
Red food coloring (Kyoritsu Shokuhin, Inc.)： some

How to make the batter

Mix together the mixed flours, cake flour, baking powder, and trehalose.
Once partially blended, incorporate the previously mixed water➀ and glycerin, followed by the egg whites. Transfer everything to a mixer and blend until smooth, with no lumps. Next, add the cooking oil and mix again until fully incorporated.

Mix gently to avoid the dry ingredients from flying everywhere.

Pre-mix water➀ and glycerin before mixing further.

Add the egg whites and transfer to the mixer.

Mix until smooth with no lumps, but avoid whipping. Then add the cooking oil and mix again.

After the powders and liquids are well combined, cover the mixture with plastic wrap and let it rest at room temperature (around 20°C) for 30 minutes.
Once rested, add water➁ to adjust the consistency of the batter.

Allow the batter to rest for 30 minutes.

After the 30-minute rest, adjust the viscosity of the batter by adding water➁.

The viscosity of the batter should be between 10 dPa/s and 15 dPa/s. This time, it was 13 dPa/s. The specific gravity was 1.2.

Add your desired amount of Jupe Sakura or red food coloring to finish the batter.
To add color, dissolve powdered coloring in water to create a coloring solution. Just a few drops are enough.
(For this batch: 1g of coloring powder to 30g of water.)

How to cook the batter

Set the Tabletop Pancake Cooker to 120℃.
Apply oil (Bitakatto SL) on the copper cooking surface, dispense the batter, and then cover.
After 1 minute and 30 seconds, flip it over, and continue cooking for an additional 30 seconds (a total cooking time of 2 minutes).

Apply plenty of oil to help the pancake release easily.

Cover and cook for 1 minute and 30 seconds.

Examples of fillings

Fill with white bean paste or smooth red bean paste.

Extra insights

We also experimented with using a sauce dispenser to make fun, swirling pancakes! Just squeeze the batter into any shape you like—circles, diagonals, or swirls—and cook as usual. They turned out super cute, so we highly recommend giving it a try! ♪

Try piping the batter into different shapes.

We were able to make beautifully pale pink pancakes without browning them!
To make flipping easier, we suggest using a little extra oil on the cooking surface.
We filled them with white bean paste or smooth red bean paste and topped them with salted cherry blossoms—the perfect balance of sweet and salty ✨
Please try making these soft, sakura mochi-inspired pancakes! 🌸