Think cottony clouds of heaven that melt in your mouth! These fluffy Japanese pancakes are extra thick, soft, moist, and fluffy.
- 150g self raising flour
- 1/2 tbsp baking powder
- 2 tbsp caster sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 180ml milk
- 1 tbsp rapeseed oil
- 2 egg whites
Mix together your self raising flour, baking powder, caster sugar, egg yolks, vanilla extract, milk and rapeseed oil. In a separate bowl, whisk up your 2 egg whites until light and fluffy. Fold into your batter mix, trying to keep as much air as possible.
Grease a deep frying pan and chef’s rings and pop on medium to low heat. Pour your batter into the chef’s rings until a third full and cover the pan with a lid for 10 minutes.
Flip your pancakes and cook for another 2-3 minutes. Loosen from the rings and serve with whatever toppings you desire!