Take a gander at these Extra Thick and Fluffy Japanese Pancakes! Is your mouth watering? Mine is. These flapjacks were a major guilty pleasure and may have cost me a couple of calories, yet it was so justified, despite all the trouble. This extraordinary treat tasted really astonishing; they were very delicate, soft, springy, thick, and quite delectable!
Customary hotcakes are frequently significantly more slender and compliment, while Japanese individuals have taken them to the following level and made them (unmistakably) way thicker and taller, which implies they are much increasingly serious and flavourful.
To get this amazing thickness is extremely basic. All you need is an old milk container or a slight sheet or cardboard, some preparing paper, and a stapler. Cut the milk container/cardboard and the heating paper into long strips about 4.5cm wide and 30 cm long. At that point everything you do is staple the preparing paper onto the cardboard at that point structure it into a circle shape and staple it shut (with the heating paper within). Done!
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Ingredients
- 1 cup self raising flour
- 1/2 tsp baking powder
- 1/4 cup sugar
- 1 egg
- 3/4 Butter milk to make up 1 cup with the egg
- 1/4 tsp vanilla extract
- 1 tbsp Japanese mayonnaise
- Butter maple syrup, ice-cream, etc. for toppings
Instructions
- Sift all the dry ingredients together into a bowl and combine.
- In another bowl (or jug) add the egg, buttermilk and vanilla extract and whisk until just combined.
- Make a well in the centre of the dry ingredients and pour the liquid mixture in.
- Mix together then add the mayonnaise and mix well to combine. (Don’t worry if you notice any scent coming from the mayonnaise, it will disappear completely after it’s cooked).
- Place a homemade pancake mould (instructions for this are listed in the blog post above) onto a frying pan over low heat and pour half the mixture into the mould. *1
- Place a lid on the frying pan and leave it for 15 minutes.
- Once little bubbles appear on the surface of the pancakes and the edge is slightly cooked, lift the bottom of the pancake with an egg flipper then cover the pancake with the inverted frying pan and flip the whole thing together before placing it back on the heat. *2
- Place the lid over the top again and cook for another 15 minutes on the other side.
- To test if it is done, stick a skewer into the pancake. If it comes out clean, then the pancake is cooked through.
- Remove the pancake from the heat, remove the staples from the mould and take the pancakes out of the mould wearing gloves or a cooking mitten.
- Serve the pancakes with your favourite toppings (e.g. whipped butter, maple syrup, fresh berries, ice-cream, chocolate flakes, etc. Let your imagination run wild!).
Notes
*1 Fill the mould about 70-80% as the batter will expands.
*2 Two can be made at same time if you have a frying pan that can fit the two moulds in. Once one side is cooked, carefully flip each one over with an egg flipper.
For more detail : bit.ly/2UAiASZ
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