Description
The best light and fluffy Japanese pancakes! So easy to make from scratch!
Ingredients
Scale
- 1 2/3 cup cake flour
- 1 1/2 teaspoon baking powder
- 2 large eggs
- 1/4 cup granulated sugar
- 3/4 cup milk or almond milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon vegetable oil
- Oil or cooking spray for coating the pan
Topping options:
- Fresh berries
- Fresh herbs like mint or basil
- Whipped cream
- Custard
- Pure maple syrup
Instructions
- In a large bowl, mix flour and baking powder.
- In a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
- Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until the batter is smooth.
- Turn the heat to medium-low and coat a medium size pan with cooking spray (that comes with a lid).
- Ladle a quarter of the batter in the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
- Flip the pancake while the top is still wet – don’t wait until it’s fully cooked otherwise it won’t be as fluffy! – and cook for an additional 2 minutes or until the bottom is golden brown.
- Transfer to a plate and repeat the same steps until you have used all the batter.
- Serve with toppings of your choice.
Notes
These Japanese pancakes are best fresh out of the pan! Leftovers don’t fare well in the fridge.
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 12.8 g
- Sodium: 75 mg
- Fat: 4.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 55.3 g
- Fiber: 1.5 g
- Protein: 8.9 g
- Cholesterol: 93 mg
