- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 174
- Fat Content: 4g
- Saturated Fat Content: 1g
- Carbohydrate Content: 27g
- Sugar Content: 8g
- Fiber Content: 1g
- Protein Content: 6g
- Sodium Content: 0.4g
Fluffy Japanese pancakes
- self-raising-flour - 150g self-raising flour
- baking-powder - 1/2 tsp baking powder
- golden-caster-sugar - 2 tbsp golden caster sugar
- egg - 2 eggs
- oil - 1 tbsp rapeseed, sunflower or grapeseed oil
- milk - 180ml milk
- vanilla-extract - dash of vanilla extract
- oil - oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
- maple-syrup - 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 awhiskto beat the liquid in. You can also put the lot in ablenderand 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 3/4 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.
Japanese recipe for 4 – 8 people, takes only 30 mins; recipe has self-raising flour, baking powder, golden caster sugar, egg, oil, milk, vanilla extract, oil and maple syrup.