I am currently recovering from food poisoning/stomach bug, so have unfortunately not been able to make any pancakes today. Luckily I made some on Saturday, so I’m going to share the recipe I used as they turned out really well!
I don’t believe in the sad, thin crepe-like pancakes that are so popular in England, as I was brought up on a diet of fluffy Japanese hotcakes (or ホットケーキ) covered with melted butter and maple syrup. I had the urge to make pancakes so just googled a recipe quickly and came across LaFujiMama‘s.
- 2 large eggs
- 200 ml milk
- 1 tsp vanilla extract
- 200g plain flour
- 8g baking powder
- 40g granulated sugar
- Beat the eggs, milk and vanilla extract together (I used an egg whisk), until foamy.
- Sieve the dry ingredients together. Gradually whisk the dry ingredients into the wet.
- Let the batter sit for about 15 minutes. Air bubbles will appear and the batter should thicken.
- Melt some butter in a pan on a low-medium heat, try to not let it burn, but don’t worry if it does. The first pancake is always the worst.
- Spoon in some of the mixture – however much you want depending on how big you want your pancake to be.
- It’s ready to flip when the air bubbles in the top retain their shape and don’t disappear into the raw batter (at least that’s what my mum always said and I stick by). Flip and both sides should be evenly browned.
- Serve with a cube of butter and honey/maple syrup/golden syrup/whatever your heart desires!