French toast-style pancakes that look and taste just like French toast!
\nWe can reproduce the French toast without time and effort to soak the batter in egg mixture, although preparation of batter might be a bit difficult as we use a separation method in this recipe. <\/p>\n
Ingredients<\/h3>\n\n- Egg white\uff1a350g<\/li>\n
- Granulated sugar\uff1a150g<\/li>\n
- Meringue enhancer\/Inagel C-300 (Ina Food Industry Co., Ltd.)\uff1a3.5g<\/li>\n
- Fine bread crumbs (CROWN FOODS CO., LTD.)\uff1a225g<\/li>\n
- Cake flour\uff1a37.5g<\/li>\n
- Butter\uff1a150g<\/li>\n
- Milk\uff1a450g<\/li>\n
- Egg yolk\uff1a150g<\/li>\n
- Granulated sugar\u2461\uff1a25g<\/li>\n
- Baking soda\uff1a2.5g<\/li>\n<\/li>\n<\/ul>\n
How to make the batter<\/h3>\nMix the bread crumbs, flour, granulated sugar (2), and baking powder with a mixer, then add the melted butter and mix again.
\nAdd milk and mix, then add the egg yolks and mix again.<\/h4>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3056-1-scaled.jpg\"\")
The key here is to just mix.
\nBe careful not to overmix.”<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3063-1-scaled.jpg\"\")
The egg yolk batter is ready.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nNext, make the meringue.
\nLightly mix the granulated sugar and meringue enhancer.
\nWhen added to egg whites, first lightly break them up by hand.
\nThen use a mixer to mix until the peak is formed.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3132-1-scaled.jpg\"\")
Mix on medium-high speed and then on low speed at the end.
\nThe low speed makes the air bubbles finer and more uniform and prevents the batter from ruin.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3191-1-scaled.jpg\"\")
Finally, measure the specific gravity.
\nThe rough standard is 0.15-17.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nCombine the meringue and the egg yolk batter.
\nFirst, add a little meringue to the egg yolk batter and mix thoroughly with a spatula.
\nAdd the batter to the meringue in two batches.
\nEach time, fold the batter into the meringue with a spatula.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3207-1-scaled.jpg\"\")
By first mixing a small amount of meringue into the egg yolk batter, it will be easier to mix when it is all combined.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3239-1-scaled.jpg\"\")
Folding the meringue will keep the air bubbles from collapsing and prevent the meringue from ruin.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3306-1-scaled.jpg\"\")
The batter is ready.
\nThe rough standard for specific gravity is 0.70.<\/figcaption><\/figure>\n<\/div>\n\n![](\"\"\")
<\/figcaption><\/figure>\n<\/div>\n<\/div>\nWhen a fluffier texture is desirable, please be careful not to overmix when combining with meringue. If it is difficult to squeeze with a depositor, using a squeezing bag is also recommended.<\/p>\n
How to cook the batter<\/h3>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 50 seconds (a total cooking time of 2 minutes 20 seconds).<\/h4>\n<\/h4>\n\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3543-1-scaled.jpg\")
Applying extra oil gives a good French toast-like pattern.
\nIf desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.<\/figcaption><\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3531-1-scaled.jpg\")
The pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3904-1-scaled.jpg\"\")
The depositor we are using here. When the specific gravity is light, it is difficult for the batter to fall out from the depositor, so a squeezing bag seems to be a good choice.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3920-1-scaled.jpg\"\")
The diameter of the spout is \u03a611.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3868-1-scaled.jpg\"\")
This is the depositor used for ordinary recipes.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3916-1-scaled.jpg\"\")
The diameter of the spout is \u03a68.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/h3>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/2020091458044-scaled.jpg\"\")
Simple French toast style pancakes<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/IMG_3739-1-scaled.jpg\"\")
Combine with bacon, scrambled eggs, or other ingredients of your choice for a caf\u00e9-style breakfast plate<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2024\/02\/b8fb02e8d0c8cb02c57b30b178094f00-scaled.jpg\"\")
Put it in a tray for a stylish take-out look<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
How to make the batter<\/h3>\nMix the bread crumbs, flour, granulated sugar (2), and baking powder with a mixer, then add the melted butter and mix again.
\nAdd milk and mix, then add the egg yolks and mix again.<\/h4>\n\n\nThe key here is to just mix.
\nBe careful not to overmix.”<\/figcaption><\/figure>\n<\/div>\n\nThe egg yolk batter is ready.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nNext, make the meringue.
\nLightly mix the granulated sugar and meringue enhancer.
\nWhen added to egg whites, first lightly break them up by hand.
\nThen use a mixer to mix until the peak is formed.<\/p>\n
\n\nMix on medium-high speed and then on low speed at the end.
\nThe low speed makes the air bubbles finer and more uniform and prevents the batter from ruin.<\/figcaption><\/figure>\n<\/div>\n\nFinally, measure the specific gravity.
\nThe rough standard is 0.15-17.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nCombine the meringue and the egg yolk batter.
\nFirst, add a little meringue to the egg yolk batter and mix thoroughly with a spatula.
\nAdd the batter to the meringue in two batches.
\nEach time, fold the batter into the meringue with a spatula.<\/p>\n
\n\nBy first mixing a small amount of meringue into the egg yolk batter, it will be easier to mix when it is all combined.<\/figcaption><\/figure>\n<\/div>\n\nFolding the meringue will keep the air bubbles from collapsing and prevent the meringue from ruin.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThe batter is ready.
\nThe rough standard for specific gravity is 0.70.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\nWhen a fluffier texture is desirable, please be careful not to overmix when combining with meringue. If it is difficult to squeeze with a depositor, using a squeezing bag is also recommended.<\/p>\n
How to cook the batter<\/h3>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 50 seconds (a total cooking time of 2 minutes 20 seconds).<\/h4>\n<\/h4>\n\n\nApplying extra oil gives a good French toast-like pattern.
\nIf desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThe depositor we are using here. When the specific gravity is light, it is difficult for the batter to fall out from the depositor, so a squeezing bag seems to be a good choice.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a611.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThis is the depositor used for ordinary recipes.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a68.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/h3>\n\n\nSimple French toast style pancakes<\/figcaption><\/figure>\n<\/div>\n\nCombine with bacon, scrambled eggs, or other ingredients of your choice for a caf\u00e9-style breakfast plate<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nPut it in a tray for a stylish take-out look<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\nAdd milk and mix, then add the egg yolks and mix again.<\/h4>\n
\nBe careful not to overmix.”<\/figcaption><\/figure>\n<\/div>\n
Next, make the meringue.
\nLightly mix the granulated sugar and meringue enhancer.
\nWhen added to egg whites, first lightly break them up by hand.
\nThen use a mixer to mix until the peak is formed.<\/p>\n
\nThe low speed makes the air bubbles finer and more uniform and prevents the batter from ruin.<\/figcaption><\/figure>\n<\/div>\n
\nThe rough standard is 0.15-17.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Combine the meringue and the egg yolk batter.
\nFirst, add a little meringue to the egg yolk batter and mix thoroughly with a spatula.
\nAdd the batter to the meringue in two batches.
\nEach time, fold the batter into the meringue with a spatula.<\/p>\n
\nThe rough standard for specific gravity is 0.70.<\/figcaption><\/figure>\n<\/div>\n
When a fluffier texture is desirable, please be careful not to overmix when combining with meringue. If it is difficult to squeeze with a depositor, using a squeezing bag is also recommended.<\/p>\n
How to cook the batter<\/h3>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 50 seconds (a total cooking time of 2 minutes 20 seconds).<\/h4>\n<\/h4>\n\n\nApplying extra oil gives a good French toast-like pattern.
\nIf desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThe depositor we are using here. When the specific gravity is light, it is difficult for the batter to fall out from the depositor, so a squeezing bag seems to be a good choice.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a611.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThis is the depositor used for ordinary recipes.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a68.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/h3>\n\n\nSimple French toast style pancakes<\/figcaption><\/figure>\n<\/div>\n\nCombine with bacon, scrambled eggs, or other ingredients of your choice for a caf\u00e9-style breakfast plate<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nPut it in a tray for a stylish take-out look<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Apply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 50 seconds (a total cooking time of 2 minutes 20 seconds).<\/h4>\n<\/h4>\n\n\nApplying extra oil gives a good French toast-like pattern.
\nIf desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThe depositor we are using here. When the specific gravity is light, it is difficult for the batter to fall out from the depositor, so a squeezing bag seems to be a good choice.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a611.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThis is the depositor used for ordinary recipes.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a68.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/h3>\n\n\nSimple French toast style pancakes<\/figcaption><\/figure>\n<\/div>\n\nCombine with bacon, scrambled eggs, or other ingredients of your choice for a caf\u00e9-style breakfast plate<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nPut it in a tray for a stylish take-out look<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
After 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 50 seconds (a total cooking time of 2 minutes 20 seconds).<\/h4>\n<\/h4>\n\n\nApplying extra oil gives a good French toast-like pattern.
\nIf desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThe depositor we are using here. When the specific gravity is light, it is difficult for the batter to fall out from the depositor, so a squeezing bag seems to be a good choice.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a611.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nThis is the depositor used for ordinary recipes.<\/figcaption><\/figure>\n<\/div>\n\nThe diameter of the spout is \u03a68.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/h3>\n\n\nSimple French toast style pancakes<\/figcaption><\/figure>\n<\/div>\n\nCombine with bacon, scrambled eggs, or other ingredients of your choice for a caf\u00e9-style breakfast plate<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nPut it in a tray for a stylish take-out look<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\nIf desired, you can add a little butter to the release oil for flavor. Butter alone tends to burn easily, so we recommend mixing it with the release oil.<\/figcaption><\/figure>\n<\/div>\n
Examples of fillings<\/h3>\n\n\nSimple French toast style pancakes<\/figcaption><\/figure>\n<\/div>\n\nCombine with bacon, scrambled eggs, or other ingredients of your choice for a caf\u00e9-style breakfast plate<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nPut it in a tray for a stylish take-out look<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n