Fluffy Japanese Pancakes

by Barry Lewis


2 eggs

180ml buttermilk

60g sugar

180g plain flour

Drop vanilla extract

Pinch salt

½ tsp bicarb of soda

½ tsp baking powder

Butter for the ring mould

Syrup to top

So then these Japanese style fluffy pancakes, which I have been told can also be referred to as hot cakes are seriously good and well worth the relatively tricky step of getting them just right in colour and ensuring the middles are fluffy!

First up in a bowl add the eggs, buttermilk (you can also use standard milk or cream), sugar, vanilla extract and a pinch of salt. Whisk this together until the mixture is fully combined. Follow up with the bicarbonate of soda, baking powder and flour (sifting is optional)… just whisk this all together until smooth.

Grease with a little butter a metal ring shape – something like a large circular cookie cutter would be ideal, start to warm a frying pan with a little oil and then place the ring into the pan. Pour the mixture half way up and heat over a medium flame for 4 minutes, covering it with the lid of the pan to help warm through the centre.

Carefully flip over to brown the other side, again using the lid to warm them through. Transfer to a piece of kitchen towel before serving. I topped mine simply with butter and a little maple syrup. The taste of these fluffy pancakes is delicious and they are so thick and moist, you must try this!

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