Japanese pancakes

 

Japanese Pancakes 

🕘Prep:10 mins

Cook:1 hr and 30 mins

(or approx 12 mins cooking per pancake)

🍳Easy

🍽Makes 6

Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat

 

Ingredients

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.

Method

STEP 1

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. 

STEP 2

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.