If you’re looking for a quick and easy meal to start your day, these Japanese Pancakes are not what you looking for. However, if you’re a breakfast enthusiast, enjoy foods from the Far East, or really want to impress someone the morning after, these pancakes are exactly what you’re looking for — and they’re wickedly delicious.
Japanese Pancakes
- Prep Time:45 mins
- Cook Time:20 mins
- Total Time:1 hr 5 mins
- Servings:2
- Hard
- 1 cup self raising flour
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 egg
- 3/4 butter milk to make up 1 cup with the egg
- 1 teaspoon vanilla extract
- 1 tablespoon Japanese mayonnaise
- Butter maple syrup ice cream optional for toppings
- Cardboard staples and wax paper for molds
Ingredients
-
Step 1
Take your flour, sugar, and baking powder and introduce them to each other in a bowl.
Clayton Hribar -
Step 2
In a separate bowl, acquaint the buttermilk, egg, vanilla extract, and Japanese mayo. Mix vigorously. (Don't worry about the Mayo smell, it will cook out.)
Clayton Hribar -
Step 3
Combine all the ingredients into one bowl and mix it real good.
Clayton Hribar -
Step 4
What you're going to need now are some cardboard molds to shape the pancakes. Take an empty milk carton and cut parallel with the bottom to create a 2-3 inch wide band. Staple the band into a circle and line with wax paper.
Clayton Hribar -
Step 5
After you have heated up a pan (make sure it's hot!), place the molds and fill them with the batter. Cover and cook each side for 10 minutes.
Clayton Hribar -
Step 6
If you were able to flip these absurdly heavy pancakes, congrats! You deserve everything you are about to eat. Enjoy!
Clayton Hribar