The Secret Ingredient For Pancakes That Are So-Fluffy-I’m-Gonna-Die!

Have you seen those photos of the extra fluffy Japanese pancakes floating around the internet? They’re so tall and thick that they can pass off as giant cheesecakes instead of the usual thin and flat breakfast pancakes?

Photo courtesy of Jonellepatrick

What a beauty. I must say, the Japanese always take things one level further. And the secret ingredient to making pancakes taller and fluffier? Make a guess.

Well, you probably guessed wrong but it’s… MAYONNAISE. I can see your face of disgust and hear you scoffing but yes, this is what it takes to achieve that fluff. Maybe once you’re done scoffing you can try out this very simple recipe tweeted by Chef @majyokkorei and take your scoff back (major thanks to en.rocketnews24 for the translation):

  1. First mix one egg, 150 milliliters (2/3 cup) of carbonated water, and two tablespoons of mayonnaise together in a pot.
  2. Add 150 grams of pancake mix, stir lightly, and heat over a low flame.
  3. Cook for about three minutes, flip, about two more minutes on the other side, and you’re done. 
  4. Add butter, syrup, jam, whatever you’d like, and enjoy!

Some extra tips from the chef includes: 

“You need oil too. The best way to do it is to get the pot fully greased up, heat it up a bit, then take it off the heat and let it cool before pouring in the batter.”

“You can cook it in the pot until it’s almost ready. When you’re ready to serve it, if you’d like, put it in another frying pan, and heat both sides to brown them a bit.”

The big question is: COME ON, ARE YOU SURE IT’S ANY GOOD???

Let’s read some reviews from the online community:


“I followed the recipe and made them in my rice cooker. They were delicious! Thank you for the wonderful recipe!”


“I saw this tweet and immediately made them with my three-year-old daughter. She was so happy and we loved them.”

“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.” – Valerio Farris of Food52

So there you have it, the raving reviews don’t lie. I may have to make this for breakfast tomorrow to taste it for myself. While it may still seem strange to use mayonnaise as an ingredient in pancakes (or any other recipe for that matter), you know the old adage, “don’t knock it till you’ve tried it”.


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