Breakfast Japanese Fluffy Pancakes

Serves : 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Japanese Fluffy Pancakes

Ingredients

  • 150g self-raising flour
  • ½ tsp baking powder
  • 2 eggs, separated
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp vegetable oil, plus extra for cooking
  • 175ml milk of your choice
  • 4-6 tbsp honey/maple or date syrup
  • 160g mixed berries

Method

  1. Tip the flour and baking powder into a bowl.

  2. Crack one egg, tip the white into a clean bowl and the yolk into the centre of the flour bowl. Repeat with the second egg.

  3. Pour the vanilla extract, vegetable oil and milk into the flour bowl and whisk together to form a smooth batter, starting in the centre and working out towards the edge of the bowl.

  4. Whisk the egg whites until soft peaks form (you can use a whisk but an electric whisk is quicker). Add the sugar and whisk until just glossy and holding a wobbly peak.

  5. Whisk half the whisked egg whites into the batter then fold the remaining egg whites into the batter, keeping it light and fluffy.

  6. You will need metal rings to cook these in – if you don’t have any, cut both ends off small baked bean, spaghetti hoop or sweetcorn tins. Wash and dry thoroughly then lightly grease the inside of the tin.

  7. Heat a medium frying pan until just warm. Add a little oil to the pan then place 2-4 metal rings or the empty tins onto the frying pan. Spoon enough batter into the tin to fill to about 2cm below the top of the ring. Cover with foil or a lid and turn the heat down. These cook gently on a low heat so don’t be tempted to turn the heat up.

  8. Cook for 4-5 minutes until you can see bubbles on the top of the batter, then remove the foil/lid. Use tongs to turn the rings/tins over. Cover and cook for another 2-3 minutes until just cooked through.

  9. Remove and slide out of the rings/tins and place on serving plates.

  10. Top with some berries and a drizzle of syrup and serve straightaway.