Japanese Style Pancakes

These thick and yummy pancakes are quite popular nowadays. Miguel (see About) even fell in line for half an hour at a famous restaurant in Tokyo just to have them! I personally prefer waffles, but this is also a good recipe to try.

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Japanese Pancake Mix (comes in 4 individually packed 1 cup servings)

 

 

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Japanese Mayonnaise

 

 

 

 

 

 

 

 

Yield: 2″ thick pancakes (using a 4″ mold) or 1 Hungry Miguel (see About).

*Ingredients:

  • 1 Cup Japanese Pancake Flour (see photo above)
  • 1/2 tsp. Baking Powder
  • 1/4 Cup Sugar
  • Pinch of Salt (optional)
  • 1 Egg
  • 3/4 Cup Buttermilk
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Japanese Mayonnaise (see photo above)
  • Strawberries and/or Blueberries 
  • Butter
  • Maple Syrup

*If you don’t have the ingredients on hand and feel like making one from scratch:

  • 1 Cup All Purpose Flour 
  • 1/2 tsp. Salt
  • 2 tsp. Baking Powder 
  • 1/4 Cup Sugar
  • Pinch of Salt (optional)
  • 1 Egg
  • 3/4 Cup Buttermilk
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Japanese Mayonnaise

 

*Directions:

Sift pancake mix, salt, and baking powder in a bowl. Set aside. In another bowl, whisk egg, buttermilk, and vanilla. Make a well in the center of the pancake mixture and pour in the liquid. Drop in mayonnaise (It will have a smell but don’t worry, it will go away when cooked. The mayonnaise is the ingredient that will make the pancake light and fluffy), and combine. Heat a nonstick pan on low. Place a greased ring mould in the center. (If you have two molds on hand, use a pan that can accommodate both moulds so you can cook both of them at the same time). Pour in the batter 3/4 of the way to give room for the pancake to rise (about 15 minutes). Cover. Once the small bubbles appear, flip the pancake to cook the other side. Leave for another 15 minutes. Run a sharp knife around the sides of the ring mold to loosen the pancake. Unmold then top with your preferred fruit and sprinkle with powdered sugar (if desired). Serve immediately and enjoy!

Note: Flipping takes a bit of practice as the batter can run out when you’re not used to it. Wearing heat proof gloves (not mitts) really does help. If you have no gloves on hand, you may also lift the pan, flip it carefully while assisting the ring mold with a kitchen tong.