If you’re a foodie and have an Instagram feed full of delicious, tempting dishes that look FAR too difficult to make yourself at home, you’ll probably have, at some point, come across a Japanese pancake.
What makes these Japanese pancakes so stand-out? They’re much thicker and taller than a usual pancake, with a jiggly, soufflé-like consistency which makes them almost look like stacks of airy pancake clouds. And just you WAIT until you cut into them.
Videos of them being made on griddle pans or poured into circular moulds have attracted millions of views, some looking more like cakes, others smaller and pancake-sized, wobbling their luscious, golden tops straight into our virtual tummies.
They’re a breakfast staple in Japan and cities like Tokyo are rammed with vendors whipping up the delicious treats. The good news for us is that with Pancake Day fast approaching, it’s actually not that tricky to make your own Japanese pancakes at home – we suggest you plan ahead and order some crumpet rings from Amazon pronto. If you’re going to do this right, they need to be the perfect shape. Got it?
Japanese Pancake Recipe
- 150g self-raising flour
- ½ tsp baking powder
- 2 tbsp golden caster sugar
- 2 eggs
- 1 tbsp rapeseed, sunflower or grapeseed oil
- 180ml milk
- Dash of vanilla extract
- Oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
- maple syrup, ice cream, crisp bacon, berries.
- Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
- Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
- Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.
Looking for a lighter option? We’ve got the perfect healthy pancake recipe.