Monday, July 07, 2014

Japanese-style Pancakes from scratch

Hello everyone! Today I'd like to share a yummy japanese-style pancake recipe. The pancakes are sweet...yet not too sweet (still delicious with maple syrup, true Canadian style). They turn out slightly denser than "normal" pancakes, but do not fear! They taste so delicious and they look so cute you'll definitely want more. (Serves four)
*If you're planning on making this, please read to the end to make sure you have everything you need*

First off, I'll show you how to make a flour mixture using 200 grams of all purpose flour, and 2 1/2 tablespoons of cornstarch. If you have cake flour on hand, you can go ahead and skip this step; just use 200 grams of cake flour, simple as that! If you don't have cake flour, measure out your cornstarch and all-purpose flour. Now, take 2 1/2 tablespoons of the all purpose flour OUT of your measured 200 grams, and return it to your flour container. (you will not use this) Next, add your 2 1/2 tablespoons of CORNSTARCH to your flour, and sift this mixture 5 times. Yes, it's tedious, but it's a great (cheaper) alternative to cake flour, and it makes for a great pancake. Now you've got your flour mixture, and it's time to move on! 

200 grams cake flour/flour+cornstarch mixture
6 tablespoons of sugar
2 tablespoons of cornstarch
1 tablespoon of baking powder
2 pinches of salt
2 large eggs
200 millilitres of milk
2 tablespoons of vegetable oil

1) Into a medium sized bowl, sift together the flour, sugar, cornstarch, baking powder and salt. (Don't mind my chipped nail polish, hahaha...)

2) Whisk this sifted mixture until well combined.

3) Next, in a small-medium sized bowl (large enough for egg and milk together), beat the egg.

4) Now add in the milk and mix until well combined.

5) Add the egg+milk mixture to the dry ingredients in two parts, mixing until just combined. Finally, add the cooking oil and mix again until just combined.

6) Cover the batter with plastic wrap, and let sit for 5 minutes. In the meantime, preheat a nonstick pan on low-medium heat.

7) When the 5 minutes are up, spoon a small ladle-full (or half a large ladle) of batter into the center of the pan.

8) Once the top of the batter is bubbling, check the cooking side of the pancake to see if it's golden brown. This is crucial, because if it's if you flip the cake before it's ready, it will be hard to brown later on.

9) If it's ready, flip!

If your first pancake looks a bit like the one below, don't be discouraged; the first pancake you make on any pan will look "interesting". It will still taste delicious though!

Voila! Your pancakes are finished... time to devour them :)

•You can easily change the portions of this recipe; simply half or double it, etc.
•For the last three pancakes I made, I added some blueberries on top of the cooking batter. This made a great blueberry pancake! Let me know if you try any other "toppings" :)
•If anybody tries this with all-purpose flour rather than cake flour, let me know how it turns out!

Bon appétit!


  1. Replies
    1. Thanks! as you can probably see I'm just getting started so it means a lot to me that you enjoy it :)