Japanese Pancakes

Japanese Pancakes

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Japanese Pancakes

Japanese Pancakes

The tallest and fluffiest pancakes you can make in the morning, these souffle-style Japanese pancakes are delicious served with fresh fruit and cream.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 pancakes

Japanese pancake method

2 RSPCA Assured eggs
130ml RSPCA Assured milk
120g self-raising flour
25g baking powder
40g caster sugar

Japanese pancake instructions

Separate the egg yolks from the whites.

Place the flour and baking powder in a mixing bowl and form a well in the centre.

Mix in the eggs yokes and milk and stir in slowly to avoid forming lumps.

In a separate bowl, use an electric whisk (3 mins on full power) to mount your egg whites and sugar into stiff peaks.

Carefully fold the egg whites into the batter.

Ladle one pancake’s worth of your mixture into a pre-heated, non-stick pan on low heat and cover for 2 to 3 minute.

Flip the pancake over and cook on the other side for two minutes.

Japanese Pancakes

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