Extra Thick and Fluffy Japanese Style Pancakes 厚焼きホットケーキ
These Japanese style pancakes are notably thick and fluffy, made using a combination of self-raising flour, baking powder, and Japanese mayonnaise. The batter is gently poured into a mold and cooked slowly on low heat with a lid to trap steam, which helps achieve a soft and airy texture. The pancakes are cooked through by flipping with care to maintain their shape and fluffiness. Their tender texture and slight sweetness make them a comforting breakfast or snack, especially when served with butter, maple syrup, or ice cream.
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 272
% 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.