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Fluffy Japanese Pancakes

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Soft, airy, and indulgent pancakes that transform breakfast into a special occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon vegetable oil
  • Butter for cooking
  • Maple syrup or whipped cream for serving

Instructions

  1. Mix the Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. Combine the Wet Ingredients: In another bowl, mix the milk, egg, vanilla extract, and vegetable oil until smooth and creamy.
  3. Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients until just mixed.
  4. Heat the Skillet: Heat a non-stick skillet over low heat and lightly grease it with butter.
  5. Shape and Cook the Pancakes: Using a ring mold, pour the pancake batter into the skillet, creating height. Cover and cook for 3-5 minutes.
  6. Flip and Finish Cooking: Carefully flip the pancakes and cook until golden brown.
  7. Serve and Enjoy: Serve your fluffy creations topped with maple syrup or a dollop of whipped cream.

Notes

Store leftovers in the refrigerator for up to 2 days with a layer of parchment paper between them.

Nutrition

Find it online: https://doughgirlbylea.com/fluffy-japanese-pancakes-2/

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