Japanese Pancakes

Think cottony clouds of heaven that melt in your mouth! These fluffy Japanese pancakes are extra thick, soft, moist, and fluffy.

Key Details

  • Serves: Makes 6-8
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Difficulty: Moderate


  • 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!

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