Those look so delicious! I've always wanted to make those pancakes, but I keep failing every time. I probably need to turn the heat down even more when making them. This video definitely got me motivated again to make these.
Mhmmm, I had to wait in that line in Japan! Luckily, I was with my sisters so we switched off - 45min each so one could explore and vice versa. It was pretty bomb! South Korea was our next stop and they had that same soufflé pancake w/o the 2 hr wait at Innisfree Green Cafe in Myeongdong. Ahh, pre-covid days and traveling 😭
Just FYI. Soufflé pancakes were invented in Hawaii, by chef Nathan Tran in 2009, in his Cream Pot restaurant in Waikiki. Japanese chefs stole his creation.
Tu souffle se ve muy rígido, no es como Los de otro restaurante Flip....😊 Ok cremor Tártaro para el merengue y para la masa de yemas ellos le ponen una harina especial que ellos preparan, tal vez tenga goma xantana, mejorador de masa o bicarbonato de sodio o CMC, o tal vez tenga todo junto 😮hay que ensayar. Pero debería quedar blando
This recipe is way off lol. You can see it’s also different from what’s being done in the video. I’m pretty sure they mean 1 1/2 Tbs milk (not 1 1/2 cups). Also it looks like he’s using 1/4 - 1/2 cup flour (not 1 1/2 cups). Thought I’d let you guys know, if you followed this recipe, it will turn out way too runny
I just made this recipe and the wet part was definitely off. I think you are right that it should be 1-1/2 Tbps of milk, not 1-1/2 cups of mild. I had to make thin pancakes with the mix...
Oh my these are great and look so delicious. I discovered this watching @belmerlion 's version. That's a great and tasty recipe, but not that easy to make tbh...
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Wow that looks soooooo good. First I've seen this style of pancake
Those look so delicious! I've always wanted to make those pancakes, but I keep failing every time. I probably need to turn the heat down even more when making them. This video definitely got me motivated again to make these.
Wow! The recipe in the description really makes it very easy to make! They taste great 🤤 🥞 😁 THANK YOU!!!
Those parchment rings are genius. I’m trying those later.
Yummy, guys. I think we'll all be trying to do them.
Batter ends up too runny (not all like what you see in the video), and parchment paper molds leak too easily.
Thanks for showing us this vid, awesome!!!! Tried to do one last week but failed but now i know!!!😉
Mhmmm, I had to wait in that line in Japan! Luckily, I was with my sisters so we switched off - 45min each so one could explore and vice versa. It was pretty bomb! South Korea was our next stop and they had that same soufflé pancake w/o the 2 hr wait at Innisfree Green Cafe in Myeongdong. Ahh, pre-covid days and traveling 😭
Weird the slow motion made me super hungry 😋
Just FYI. Soufflé pancakes were invented in Hawaii, by chef Nathan Tran in 2009, in his Cream Pot restaurant in Waikiki. Japanese chefs stole his creation.
Do you guys agar agar in the meringue to stabilize the eggs? And how should you use agar agar in egg whites to stabilize it
Agar is not a stabiliser, more of a gelling agent
Anyone know where I can buy that electric hot plate or brand to cook the Japanese Pancakes ? :)
Dude I made pancakes: meh
Dude I made FLUFFY pancakes: ILL WAIT HOURS
thats how i usually measure @vanilla extract part haha
Tu souffle se ve muy rígido, no es como Los de otro restaurante Flip....😊
Ok cremor Tártaro para el merengue y para la masa de yemas ellos le ponen una harina especial que ellos preparan, tal vez tenga goma xantana, mejorador de masa o bicarbonato de sodio o CMC, o tal vez tenga todo junto 😮hay que ensayar. Pero debería quedar blando
👅 💦 mouth watering perfection! And the pancakes aren’t too bad either 😹
This recipe is way off lol. You can see it’s also different from what’s being done in the video. I’m pretty sure they mean 1 1/2 Tbs milk (not 1 1/2 cups). Also it looks like he’s using 1/4 - 1/2 cup flour (not 1 1/2 cups).
Thought I’d let you guys know, if you followed this recipe, it will turn out way too runny
Yeah I tried the recipe thinking it was what the restaurant used, but it turned out horribly :/
I just made this recipe and the wet part was definitely off. I think you are right that it should be 1-1/2 Tbps of milk, not 1-1/2 cups of mild. I had to make thin pancakes with the mix...
How much sugar for dry mix and how much for the egg whites?
You're so lucky! What's the name of the restaurant in NYC?
Taiyaki
The syrup shot at 7:25 = "B Roll." :)
Oh my these are great and look so delicious. I discovered this watching @belmerlion 's version. That's a great and tasty recipe, but not that easy to make tbh...
interesting
that guy used maybe two TBS of milk. There is no way he used 1 1/2 cups.
Similar to the jiggly cheesecake
🤤
I thought he was Ferris bueller at first
How many ?g of flour ？
There's baking soda in the ingredients but not in the instructions... ???
just updated! thanks for flagging
I'm always concerned with consumer appliances in a commercial setting.
The measurements are not correct! I did get some good ideas from here. If you could redo the measurements that would be great!
What tape is he using that sticks to parchment paper?
Long story short, you probably won't be making this at home. 😂
If you got the time try to make them, it's really just a matter of adding a couple of steps to your regular pancake making
So the recipe doesn’t match what he does? How much sugar goes into the meringue? He does more than 3 tablespoons
Like every other recipe for these pancakes, just a bunch of lies to protect their product’s ip.