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The Impossibly Fluffy Japanese Pancakes You’ll Soon Be Obsessed With

The first thing you’ll are likely to notice upon arriving upon arrival at Gram Cafe in Harajuku is that the air smells of maple syrup and butter. This is just what you need to inspire you to go for their most popular item premium souffle pancakes stacked three high. They dance and jiggle beautifully when placed before you.

The food at Gram was among the most enjoyable pancake experiences I’ve ever enjoyed in my entire life. The restaurant restricts their offerings of delicious souffle pancakes to 60 guests each day, and at specific times. This means that diners need to be early in line (at at least one hour in order to secure a table) and ask for a sought-after meal ticket in order to receive the delicious pancakes now filling Instagram feeds. You may be doubtful but they are definitely worth the effort.

Does it look like an egg souffle? Do you think it’s a pancake? It’s a tasty mixture of both. The pancakes are cooked slowly at a low temperature and then they are whipped up with air, giving them the perfect fluffy texture that resembles the appearance of a pillow or cloud. They’re delicious because of their simplicity, and relying on the finest ingredients, a technique along with a touch of syrup and butter to give the pancakes a shine.

There has been some debate with Japanese food bloggers that they were the ones who initially started the trend of fluffy pancakes however, since Gram began offering their souffle-style pancakes, in Osaka which is where they were first introduced these eye-catching pancakes — and their own stores–have exploded in the popularity. Gram has opened shops at Hong Kong, Thailand, and the first US store was opened at San Francisco last year.

Then, in New York City, Taiyaki–famous for their custard – and red bean-stuffed cones of fish, topped off with unicorn horns and soft serve–began making souffle pancakes this month. The pancakes are only served on every Friday, Saturday, and Sundays from 11 am until 2 pm with a cap of 100 servings daily by using a similar ticketed process to the Gram. The pancakes are served with two and diners are able to order a third for an additional 3 dollars if they’re having a particularly hungry. The owner of Taiyaki, Jimmy Chen, revealed that they can make anywhere from 600-800 pancakes every during the weekend.

“We first came across this Japanese souffle pancakes while in Japan We were awestruck by the delicate quality of the product as well as how jiggly and jiggly and how delicious the taste was,” Chen shared. “We have a history of transporting items from Asia returning to NYC which is an exceptional product that we needed to take back.”

I made it to Taiyaki on a cold Friday morning, at around 11:15, and the line was around seven feet deep. It was around 32°F outside, and the ground was wet from snowfall overnight however, hungry diners were eager and eager to dig into the pancakes that were thick and hefty.

Flayvon Milord as well as Tyler Stofer, who were waiting right in front of me each discovered the attractive pancakes on Instagram. For Milord the discovery came from the eyes of a Japanese food writer: “She posted a picture of this , and I decided to give it a try,” he said.

Stofer found them in a different manner, but also via social media. “I regularly watch ASMR food videos, and was constantly seeing these pancakes all over the place. They were there before and looked them up to see if they were any that was located in New York City, and it came up. It was completely new,” she explained.

When I asked them if they thought that the pancakes were worth the wait in cold weather, the couple smiled and shrugged. “I truly hope so!” Stofer exclaimed, dancing on her feet in order to stay warm. “It’ll make it worth the effort as it’s all part of the journey,” Milord chimed in.

After 20 minutes I arrived at the small shop and ordered two souffle pancakes that are a classic, and topped with maple syrup, butter as well as whipped cream with a light dusting powdered sugar as well being coated with matcha and the creamy green tea sauce. Taiyaki is so tiny that there’s not much seating and everybody in the shop was waiting in anticipation of the souffle pancakes they had ordered.

It’s crucial to know that the wait time for pancakes can be up to 15 minutes from the time you order and this is the reason the reason why restaurants set limits on how many they will make in each day. “Making these pancakes requires a lot of attention, perseverance and skill. If you fail at one point the result could be detrimental to the final outcome for this Japanese souffle pancake in no way,” Chen explained. “Each step must be masterfully executed to make the perfect Japanese fluffy pancakes.”

Over the pond in London Another shop serves up souffle pancakes in the quickest time they can. The shop is called Fuwa Fuwa, which roughly means “fluffy” according to Japanese they sell pancakes in a steady stream of thousands every week. Similar to Chen, the owner Lee Tieu first encountered the pancakes during a trip in Japan and was amazed. He was in awe of an original recipe.

“Before selling them commercially I would make cookies for my kids, which we would make at breakfast time on days off,” he conveyed via email. “They are the people to suggest I start making commercially.”

Fuwa Fuwa started as a pop-up restaurant earlier in the year however the demand for it was so high that Tieu made the decision to open an actual location just six months ago. The mouthwatering taste of the pancakes is because of”the “three three T’s: texture timing and the taste.” Although he doesn’t divulge the recipe or exact procedure, he said that “getting the mixture right is essential to ensure the texture and rise of the pancakes” saying that “the batter is cooked at the lowest heat for a specific time, long enough for it to be cooked through.” The taste of his pancakes is moderately sweet, and they have an “prominent egg-like flavor” the most well-loved creations are his own pancakes served with vanilla butter and honeycomb as well as maple syrup.

Amy Nakao, a Tokyo-raised lover of pancakes, who is now working as a Japanese the localization department of an education technology firm, recalls the day when pancakes first appeared. “I love jiggly pancakes! I can remember seeing them at cafes when I was in high school in the beginning of 2010,” she said. “I’ve enjoyed a variety of pancakes. What I love about the jiggly ones most is how fluffy and light they are.”

In the US We think of pancakes as the ultimate brunch dish served with syrup and whipped cream and a cup of coffee, perhaps a piece of bacon or glasses of orange juice. Nakao claims that it’s not as much in Japan. “It’s interesting as pancakes are viewed more as snacks in Japan as opposed to being a breakfast food, although they are recenty incorporating them more frequently for the breakfast or brunch menus.” She believes that the excitement surrounding cloud-like, cloud-shaped pancakes has something to do with their texture however, she also explains that there are many other delicious pancakes to be found in her home city of Tokyo. “Jiggly pancakes are in vogue now but there’s also traditional hotcakes which I love too. They’re silky and cook to perfection, a golden brown. They look absolutely perfect.”

At the moment it seems that light souffle hybrids are the most popular of Japanese pancakes. it’s just a matter of time before fluffy pancakes pop up all over the nation offering America’s traditional buttermilk pancakes a jolt of their money. There’s a reason why all other types of pancake appears to fail when compared to.