Japanese Pancake Brûlée


I’m sure I’m not the only one who thinks that Japan is the ultimate culinary destination. They’ve been producing different food trends left and right. From Pablo cheese tart, to Japanese cheese cake, now I’ve been seeing a lot of those Japanese fluffy pancake. I’m probably too late  for this trend but I’m finally doing it but with a twist.

This is definitely not a breakfast pancake you make if you don’t have time in the morning. I takes a little more time. 

You can stop from just serving it with custard sauce, but since I made the recipe not too sweet, you mighty want to add syrup as well.

Japanese Pancake Brûlée

YIELD: 4-5 Thick Pancakes


Custard Sauce

1 tbsp Cornstarch

3 egg yolks

1 & 1/2 cup Milk

1 tbsp Sugar

1 tsp Vanilla paste or extract


2 Eggs, yolk and whites separated

1 & 1/4 cup Milk

2 tsp Vanilla Paste or Extract

1 1/2 cup Cake flour

1 1/2 tsp Baking Powder

3 tbsp sugar


oil or butter oil for pan frying

Sugar for the brûlée

*You will be needing ring molds preferably 4 inches wide & 1/2 inches tall, if you don’t have them, a 1/4 cup cookie scoop size will do, you can do two scoops but don’t flatten the batter out.


  1. Make the custard: In a heavy bottom pan, mix the cornstarch and a splash of your milk until there are no lumps.
  2. Add in the the rest of the milk, sugar and mix and put over low heat and remove just right before it simmers.
  3. In a separate bowl, whisk the egg yolks add in a little bit of the heated milk. Whisk until combined and add in the rest of the milk.
  4. Put it back to the pan and heat until it thickens. Remove from heat and mix in the vanilla.
  5. Put it in a container and cover the custard directly on top with a plastic wrap to avoid skin from forming.
  6. Set aside & let it cool down.
  7. Pancake Mix: In a bowl, sift together flour and baking soda. Set aside.
  8. In a large bowl, mix together milk, yolks & vanilla paste. 
  9. Add in the dry ingredients and mix until just well combined. Set aside.
  10. In a bowl, beat egg whites until frothy and sprinkle with sugar.
  11. Beat until stiff peaks.
  12. Fold in egg whites to the the batter.
  13. Heat pan over medium heat with some oil. Put a greased ring mold and fill half way through.
  14. Cook for about 5 minutes or until the bottom part is set, you can check it by lifting the bottom part once and awhile.
  15. Turn the pancake, and lower the heat and cook for 8 minutes. The steam inside will cook the pancake all the way through.
  16. To serve, pour over custard sauce to the pancake. You can stop here and serve with some fresh fruits.
  17. Sprinkle some sugar and torch until the top is caramelized.
  18. Enjoy =D







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