BPR Recipes | Extra Thick and Fluffy Japanese Style Pancakes for Pancake Tuesday
Pancake Tuesday is a tradition anyone can get behind! Whether fluffy or thin these delicious treats are enjoyed by all! Often described as pure bliss, this breakfast staple has been around for over 30,000 years and has made an appearance in a variety of cultural cuisines. This year, for Pancake Tuesday, skip the boxed mix and try your hand at this simple recipe for Japanese Style Pancakes.
Extra Thick and Fluffy Japanese Style Pancakes
- 1 cup self raising flour
- 1/2 tsp baking powder
- 1/4 cup sugar
- 1 egg
- 3/4 Butter milk to make up 1 cup with the egg
- 1/4 tsp vanilla extract
- 1 tbsp Japanese mayonnaise
- Toppings of choice
- Sift all the dry ingredients together into a bowl and combine.
- In another bowl add the egg, buttermilk and vanilla extract and whisk until just combined.
- Make a well in the centre of the dry ingredients then pour in the liquid mixture.
- Mix together and add the mayonnaise, mix well to combine.
- Lightly spray the inside of a ring mould with nonstick cooking spray, or place homemade pancake mould (see instructions here) onto a frying pan* over low heat and pour half the mixture into the mould making sure to leave space at the top.
- Place a lid on the frying pan and let sit it for 15 minutes.
- Once little bubbles begin to appear on the surface and the edge is slightly cooked, lift the bottom of the pancake with an egg flipper and cover the pancake with the inverted frying pan. Flip together before replacing on the heat.
- Place the lid over the top again and cook for another 15 minutes on the other side.
- To test if it is done, stick a skewer into the pancake. If it comes out clean, the pancake is cooked.
- Remove the pancake from the heat, and gently remove from the mould while wearing oven mitts.
- Serve the pancakes with your favourite toppings and enjoy!
* Two pancakes can be made at same time if you have a frying pan that fits two moulds such as All-Clad Canada’s D3 Stainless 14” Nonstick Fry Pan. Once one side is cooked, carefully flip each one over with an egg flipper.
Recipe adapted from Chopstick Chronicles