Known for their fluffy texture, Japanese pancakes don’t taste dissimilar to your average American pancake. What is different, however, is their height – these things are thick – and the way in which they wobble about on the plate. Seriously, there’s something quite mesmerising about watching a Japanese pancake jiggle…but we’ll leave you to explore that in your own time.
So, how do you make them? Well, you’ll be pleased to know that Japanese pancakes require similar ingredients to your average pancake. The only difference is the fact that you’ll need to substitute plain flour for self raising flour and add a little more sugar to the mixture. From there, you’ll also need to get your hands on some crumpet rings to give your Japanese pancakes their signature shape, but we’ll talk you through that below.
Japanese pancake recipe
- Self-raising flour, 100 grams
- 2 eggs
- Baking powder, half a teaspoon
- Golden caster sugar, 20 grams
- Sunflower oil, a tablespoon
- Milk, 180 millilitres
- Vanilla extract, a teaspoon
- Toppings: maple syrup, berries, bacon, ice cream (or whatever else takes your fancy)
1. Add your sieved flour and baking powder to a bowl, along with the sugar. Combine thoroughly before making a small well at the centre.
2. Add your eggs to the well, along with the oil, and begin working your flour mixture into the centre. If you’re using vanilla essence, now is also a good time to do so
3. For the best result, we’d recommend using a non-stick pan for your Japanese pancakes. Heat to a low temperature and place your crumpet rings (cookie cutters could also work) in the centre of your pan.
4. Place a small amount of oil inside the ring before adding the pancake batter – aim to fill it around three quarters full.
5. Place a lid over your pan and leave the pancakes to cook for ten minutes, or until you see small bubbles begin to appear on the surface.
6. At this stage gently flip your pancakes – we’d recommend using a plate to assist you with this – and allow to cook for a couple more minutes.
7. Stack your pancakes on a plate and top with whatever toppings take you fancy. We love maple syrup and stewed berries, but it’s totally up to you. Even dusting with some matcha powder to add that extra depth in flavour.