These fluffy, sweet and savoury Japanese pancake sandwiches are the ultimate brunch treat. With layers of soft, pillowy pancakes, crispy bacon, sharp cheddar cheese and a perfectly fried sunny-side-up egg, plus maple syrup for a touch of sweetness, this dish is sure to please.
Ingredients for Japanese Pancake Sandwiches
4 whole eggs
4 egg whites
4 egg yolks
¼ cup (60 mL) milk
½ cup (120 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ cup (60 mL) sugar
½ tsp (2.5 mL) white vinegar
1 tsp (5 mL) cornstarch
8 slices bacon, optional
4 slices sharp cheddar cheese
Maple syrup for serving
Instructions for Japanese Pancake Sandwiches
In a large bowl, whisk together the egg yolks and milk until smooth. Sift in the flour and baking powder. Mix until there are no lumps.
In a stand mixer, beat the egg whites and white vinegar on medium speed until foamy. Gradually add the sugar and cornstarch, continuing to beat until stiff peaks form.
Gently fold the meringue into the egg yolk mixture, being careful not to deflate the batter. Transfer the batter into a piping bag for easy portioning.
Heat a non-stick pan over very low heat and lightly grease with butter or oil. Pipe small mounds of batter onto the pan (about 8 pancakes). Cover the pan and cook the pancakes for 8 minutes per side, flipping gently. Keep warm.
Cook the bacon in a skillet over medium heat until crispy, then set aside. In the same skillet, fry the remaining 4 whole eggs sunny side up.
Place one pancake on each plate. Top with crispy bacon and a slice of cheddar cheese. Add another pancake on top, followed by a pat of butter.
Top each sandwich with a sunny-side-up egg and drizzle with maple syrup.
Courtesy of Egg Farmers of Canada. Recipe and photo used with permission.
