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150g self-raising flour
1⁄2 teaspoon baking powder
2 tablespoons golden caster sugar
2 free range organic eggs
1 tablespoon sunflower oil
180 ml milk
dash of vanilla extract
oil for cooking, to grease
optional: Maple syrup,
ice cream, crisp bacon, fresh fruit
Japanese pancakes are all the rage on Tiktok and YouTube, what more fun to make these pancakes with a teen? After eating the pancakes we ask him how he feels about the result. The pros are: Very tasty! Cute looking! Easy to prepare! The cons: The baking should happen fast. Baking on low heat takes a long time. The pancakes need more time then the recipe indicates. Keeping this in mind, you are good to go.
How to make Japanese Pancakes
Start by making 1 pancake to experience how it goes, if it turns out well you can use more rings in one go
Grease the rings and the pan.
Sift the flour and baking powder.
Add the sugar to it.
Stir it then make a well.
Break the eggs and pour the oil into the well.
Pour the milk and vanilla in too.
Beat or mix all into an airy, well combined batter.
Place your greased non-stick frying pan on low heat and place a greased ring in it, keep a lid (any lid you have) handy
Fill the ring up with the batter to ¾ high, put the lid on top and wait until you see tiny bubbles appear
Wait 10+ minutes until the edge on top is dry.
Hold the lid on the ring thenflip over.
Bake the other side golden in 1-2 minutes.
Store the pancakes in the oven until all the batter is used
Serve the Japanese pancakes with maple syrup, ice cream, crispy bacon or fresh fruit