Fluffy Japanese Pancakes
These traditional Japanese pancakes are a great way to mix up your Shrove Tuesday this year. Essentially they are a cross between a soufflé and a pancake, and offer something a little different.
Equipment you will need:
Crumpet rings or metal ring cutters
Stand up mixer or bowl and whisk
- 300g self raising flour
- 1 teaspoon baking powder
- 4 tablespoons caster sugar
- 4 eggs
- 4 tablespoons sunflower oil
- 360ml whole milk
300g self raising flour
1 tsp baking powder
4tbsp caster sugar
Place in a kitchen aid or stand up mixer. You can do this by hand if you don’t have one.
Mix together 4 eggs and 2 tablespoons of sunflower oil, and incorporate slowly. Then pour in 360ml of whole milk, very slowly.
Heat a pan to a low-medium heat. Oil your ring cutters or crumpet rings and oil the frying pan. Fill your rings ⅔ of the way up and slowly cook your pancakes for 8-10 minutes. The pan cakes will rise and form little bubbles on the top. Be very careful to turn them in their rings and cook for a further 3-5 minutes.
Serve with whatever you like. We would recommend maple syrup, blueberries and sliced bananas. If you want to serve something more interesting you can keep with the Japanese theme and macerate some strawberries in some sugar and matcha for 1 hour, and serve with these.