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How to Cook Soft Japanese Fluffy Pancakes |
Make these tall Japanese pancakes and watch them bounce and wiggle. Something a little different for your next brunch or weekend breakfast.
Ingredients
- 150g self-rising flour
- tsp baking powder
- 2 tbsp golden caster sugar
- 2 eggs
- 1 tbsp rapeseed, sunflower, or grapeseed oil
- 180 ml milk
- pinch of vanilla extract
- cooking oil spray or mild cooking oil (whatever you used in the batter)
- maple syrup, ice cream, crispy bacon, berries.
How to Make Soft Japanese Fluffy Pancakes:
- Sift flour and baking powder into a bowl and add sugar. Make a hole in the middle, add the egg and oil. Stir them into the flour then add the milk gradually and use a whisk to whisk the liquid. You can also put a lot of it in a blender and mix it well. Stir in vanilla. This dough is best used quickly.
- Place a non-stick frying pan over low heat and place a non-stick crumpet ring or two (about 3.5 cm high) into the pan. Spray (or brush) the pan with oil and the inside of the ring as well. Fill no more than full of batter then cover the pan with a lid and cook the pancakes for about 10 minutes on very low heat. By this time the top of the pancake should be covered in small bubbles and look dry at the edges.
- Turn the pancakes very carefully. You can do this by lifting each pancake in the ring onto the lid and then turning the pan over before turning it all back on and removing the lid. Cook for another 1-2 minutes. Keep warm while you use the rest of the dough. Arrange and serve with your favorite toppings.
