Japanese pancakes

Step 1/ 3

• 66⅔ g flour
• ⅔ tsp baking powder
• ⅛ tsp baking soda
• ⅔ eggs
• 15 g sugar
• ⅛ tsp vanilla sugar
• ⅛ tsp salt
• 41⅔ ml buttermilk
• ⅔ tbsp rapeseed oil

• 2 large bowls
• whisk
• hand mixer with beaters

Add flour, baking powder, and baking soda to a bowl. Whisk to combine and set aside. Add eggs, sugar, vanilla sugar, salt, and buttermilk to a separate bowl. Using a hand mixer, beat until combined. Whisk in flour mixture and oil until a smooth batter forms.

Step 2/ 3

• butter for frying and greasing

• frying pan
• cake ring

Melt butter in a large frying pan over medium heat. Grease cake rings with some butter and place in the frying pan. Fill rings two-thirds of the way up with the pancake batter. Fry pancake in the dessert ring for approx. 4 min. then flip with the ring and fry on the other side for approx. 2 min. more.

Step 3/ 3

• maple syrup for serving
• berries for serving

Carefully remove the pancake from the dessert ring and serve with maple syrup and fresh berries. Enjoy!

Enjoy your meal!