Extra Thick and Fluffy Japanese Style Pancakes 厚焼きホットケーキ
User Reviews
4.3
Extra Thick and Fluffy Japanese Style Pancakes 厚焼きホットケーキ
Description
Extra Thick and Fluffy Japanese Style Pancakes 厚焼きホットケーキ use self-raising flour combined with baking powder and sugar to create a tender crumb. The addition of Japanese mayonnaise in the batter contributes to moisture and a soft texture without an overpowering flavor. The pancakes are cooked in a mold over low heat with a lid to allow steam to build, ensuring the batter sets evenly and rises well, rather than browning too quickly. Cooking involves an initial 15 minutes covered on one side, followed by a careful flip with an additional 15 minutes cooking to finish evenly.
The flavor is subtly sweet with vanilla notes, while the texture is thick and fluffy, quite different from thinner Western pancakes. The use of buttermilk adds slight acidity that activates the baking powder for lift. These pancakes are best served fresh and hot, topped with butter, maple syrup, or ice cream to complement their richness.
Careful portion control when filling the mold (70-80%) is important as the batter expands during cooking. Cooking on low heat for extended time prevents burning and ensures full cooking internally. This recipe can produce two pancakes at once if using two molds fitting in a large pan.
Ingredients
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1/4 cup sugar
- 1 egg
- 3/4 buttermilk to make up 1 cup with the egg
- 1/4 tsp vanilla extract
- 1 tbsp mayonnaise Japanese
- butter maple syrup, ice-cream, etc. for toppings
Instructions
- Sift all the dry ingredients together into a bowl and combine.
- In another bowl (or jug) add the egg, buttermilk and vanilla extract and whisk until just combined.
- Make a well in the centre of the dry ingredients and pour the liquid mixture in.
- Mix together then add the mayonnaise and mix well to combine. (Don’t worry if you notice any scent coming from the mayonnaise, it will disappear completely after it's cooked).
- Place a homemade pancake mould (instructions for this are listed in the blog post above) onto a frying pan over low heat and pour half the mixture into the mould. *1
- Place a lid on the frying pan and leave it for 15 minutes.
- Once little bubbles appear on the surface of the pancakes and the edge is slightly cooked, lift the bottom of the pancake with an egg flipper then cover the pancake with the inverted frying pan and flip the whole thing together before placing it back on the heat. *2
- Place the lid over the top again and cook for another 15 minutes on the other side.
- To test if it is done, stick a skewer into the pancake. If it comes out clean, then the pancake is cooked through.
- Remove the pancake from the heat, remove the staples from the mould and take the pancakes out of the mould wearing gloves or a cooking mitten.
- Serve the pancakes with your favourite toppings (e.g. whipped butter, maple syrup, fresh berries, ice-cream, chocolate flakes, etc. Let your imagination run wild!).
Notes
- Fill the cooking mold about 70-80% full to allow the batter room to expand without overflowing.
- If possible, use two molds to cook two pancakes at the same time in a large frying pan, flipping each carefully with an egg flipper.
- The mayonnaise may emit an odor before cooking but it disappears completely once the pancakes are cooked.
- Japanese pancake mix like Morinaga can be used as an alternative with adjusted wet ingredients for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 272kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 52mg | 2% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 80IU | 2% |
| Calcium | 51mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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