lifestyle

These fluffy Japanese-style pancakes make the perfect hangover breakfast


Absolute units (Picture: Dr Oetker)

Today is being dubbed ‘super Saturday’, as the first in 2021 where pubs across England have been able to open their doors (albeit just to the beer gardens).

Those of you who already headed to your local might be feeling a little worse for wear, which is where the wonder of a hangover breakfast comes in.

Dr Oetker shared their recipe for Japanese-style pancakes with us, and they’re surprisingly easy to make.

A recent study they did on trending recipes found that #japanesepancake racked up an impressive 15,200,000 views on TikTok, and it’s currently ranked as the 35th most-viewed baking recipe on the platform, rising fast.

Giving an Asian spin to a classic breakfast dish, Japanese pancakes are made with crumpet rings to give them the perfect circular shape.

They’re ever-so-slightly more complicated than crepes, but the reward is a fluffy pancake that tastes like a delicious cloud – especially when covered in the accompanying vanilla syrup.

Slap some bacon on there if you’re feeling brave, and remember to drink plenty of water. You’ll be back to yourself in no time.

Here’s how to make them:

Ingredients

  • 180g self-raising flour
  • 5g baking powder
  • 42g caster sugar
  • 200ml milk
  • 21g sunflower oil
  • 2 medium eggs (separated)
  • 7g vanilla paste
  • 50ml maple syrup
  • 40g unsalted butter

Method

  • Sift together your flour, baking powder, and sugar into a large bowl.
  • In a jug, measure out your milk, egg yolks, along with a tablespoon of the oil and half a teaspoon of the vanilla paste. Whisk this mixture through the dry ingredients.
  • In a separate, clean, mixing bowl, whisk your egg whites until they form stiff peaks.
  • Fold the egg whites into the bowl containing the rest of your mixture, adding a third at a time.
  • Lightly oil a frying pan, as well as crumpet rings or heat-safe biscuit cutters, and place over a low heat.
  • Pour your mixture into each about two-thirds of the way up, place a lid on top, and leave to cook for around 10 minutes.
  • When each pancake has bubbles forming on top and the sides look like they’re set, gently remove them from their rings.
  • Mix your syrup with the remaining vanilla paste, and serve on top of the pancakes.

Recipe provided by Dr Oetker.

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