Japanese pancakes

Nutrition per serving

• 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!