Extra Thick and Fluffy Japanese Style Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Japanese mayonnaise

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 cup Self raising flour
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 Butter
  • 3/4 Butter milk

Found on chopstickchronicles.com

Description

Ingredients

• 1 cup self raising flour
• ½ tsp baking powder
• ¼ cup sugar
• 1 egg
• ¾ Butter milk( to make up 1 cup with the egg)
• 1 tsp vanilla extract
• 1 tbsp Japanese mayonnaise
• Butter, maple syrup, ice-cream, etc. for toppings

Directions

• Sift all the dry ingredients together in a bowl and combine.
• In another bowl (or jug) add the egg, butter milk and vanilla extract and whisk a little to combine.
• 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. (Ignore the mayo smell, it will disappear after its cooked).
• Place two homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour half the mixture into each form.
• Place a lid on the frying pan and leave it for 20 minutes.
• Once the pancakes have little bubbles and the edge is slightly cooked, flip them over with your hands (wear gloves to handle them because they will be hot).
• Place the lid over the top again and cook for another 20 minutes on the other side.
• Remove the pancakes from the heat, remove the staples from the forms and take the pancakes out of the form.
• Serve the pancakes with your favourite toppings (e.g butter, syrup, ice-cream, etc.).