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Japanese Pancakes

2 Portions
Intermediate
60 minutes
Discover our fluffy and thick Japanese pancakes! Experience a pancake like no other, with a soft & airy texture it melts in your mouth.
These delightful treats are adorned with a drizzle of maple syrup, a medley of fresh fruits, and a hint of aromatic vanilla flavour. Get baking today!
Recipe Ingredients
How to Prepare
Tips
Your batter is best used fresh to get the fluffiest pancakes.
Tips
Make sure you don’t have the heat too high as you will burn the base of your pancakes before they cook through.
Tips
To decorate your pancakes mix the maple syrup with our Dr. Oetker Vanilla Paste. Top the pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle some fresh berries or some chopped nuts for some extra flavour!
Tips
Are you a pancake lover? Get inspired by our Dr. Oetker Pancake recipes and find your favourite one today!
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Recipe Ingredients

For the Pancakes
180 gSelf-Raising Flour
5 gDr. Oetker Baking Powder (1tsp)
40 gCaster Sugar (3tbsp)
200 mlMilk
15 mlSunflower Oil (1tbsp)
2Large Eggs (separated)
2.5 gDr. Oetker Madagascan Vanilla Paste (½tsp)
To Decorate
50 mlMaple Syrup
5 gDr. Oetker Madagascan Vanilla Paste (1tsp)
40 gUnsalted butter

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Picture - Dr. Oetker Baking Powder (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (½tsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (1tsp)
1

For the Pancakes

First things first, sift together the flour, Baking Powder and caster sugar into a large mixing bowl. Pop the egg yolks in a measuring jug with the milk, 1tbsp sunflower oil and ½ tsp of Vanilla Paste and whisk together.

2

Place the egg whites in a mixing bowl and whisk using an electric hand whisk to stiff peaks.

3

Whisk the milk mixture into the dry mix until smooth. Gently fold in the egg whites a third at a time until combined.

4

Lightly brush a lidded non-stick frying pan and the inside edges of 2 x non-stick 3.5cm high crumpet rings with a little sunflower oil. Place the rings in pan over a low heat and fill ¾ of the way up with the batter, it is easiest to transfer the batter into a jug and pour into the rings.

5

Place the lid on and cook for 10-12 minutes or until bubbles appear on top and the edges of the batter appear to be set. Using a pair of tongs, clasp around the side of the rings and flip the pancakes over to cook the reverse side for 2 minutes (use a spatula to help flip the pancake if needed).

6

Run a knife around the edge of the rings to help release the pancakes. Pop the pancakes in the oven or cover with foil to keep warm until all your pancakes are cooked.

7

To Decorate

Mix together the maple syrup and Vanilla Paste. Top the pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle with some fresh berries or some chopped nuts for some extra flavour!

Tips

  • Your batter is best used fresh to get the fluffiest pancakes.
  • Make sure you don’t have the heat too high as you will burn the base of your pancakes before they cook through.
  • To decorate your pancakes mix the maple syrup with our Dr. Oetker Vanilla Paste. Top the pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle some fresh berries or some chopped nuts for some extra flavour!
  • Are you a pancake lover? Get inspired by our Dr. Oetker Pancake recipes and find your favourite one today!