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Japanese Pancakes

Be bang on trend this Pancake Day with these Japanese Pancakes… The thicker the better, so grab your crumpet rings and get baking!

2 - 3 Portions

Difficult 60 Minutes



For the recipe  Japanese Pancakes

For the Pancakes:

180 g Self-Raising Flour
5 g Dr. Oetker Baking Powder
42 g Caster Sugar
200 ml Milk
21 g Sunflower Oil
2 Medium Eggs (separated)
7 g Dr. Oetker Madagascan Vanilla Paste
50 ml Maple Syrup
40 g Unsalted butter




Sift together the flour, Baking Powder and caster sugar into a large mixing bowl. Place the egg yolks in a measuring jug with the milk, 1 tbsp sunflower oil and ½ tsp of Vanilla Bean Paste. Whisk together. Place the whites in a mixing bowl and whisk to stiff peaks using an electric hand whisk. Whisk the milk mixture into the flour until smooth. Fold in the egg whites a third at a time until combined.


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 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 aid if required). Slip a knife around the edge of the rings to help release the pancakes. Place the pancakes in the oven or cover with foil to keep warm until the remaining batter is all used up.


Whisk the remaining Dr Oetker Madagascan Vanilla Bean Paste with maple syrup. Top the pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle with chopped toasted hazelnuts if you want to add an extra twist.

Nutritional Information for the recipe Japanese Pancakes

Per Serving Per 100 g / ml
Energy 3555 kJ
849 kcal
1084 kJ
259 kcal
Fat 35.43 g 10.80 g
Carbohydrate 111.32 g 33.94 g
Protein 19.53 g 5.96 g