Japanese Fluffy Pancakes
Wibble Wobble Wibble Wobble Japanese Pancakes on a plate.
Tiramisu is one of our favourite desserts and pancakes are my favourite breakfast so I decided I’d combine the two. Which is perfect as these fabulously fluffy pancakes can be eaten as cake or breakfast food and half the fun of eating them is watching as they dance on the plate.
The best part is that they’re not a challenge to make either and you can be enjoying them in less than 30 mins. Find the method below and head to my stories to watch them being made.
Tala Mixing Bowl
Ice cream scoop
180g self-raising flour
2 tsp baking powder
40g caster sugar
2 tsp vanilla
1 tbsp oil
80g brown sugar
2 tbsp cocoa power
2 tsp espresso powder
METHOD (serves 4)
1. Sift the self-raising flour, baking powder and caster sugar into a bowl
2. Add 2 egg yolks to a measuring jug with milk, 1 tsp vanilla and 1 tbsp oil and whisk together.
3. In a separate bowl whisk 2 egg whites with a hand mixer until they form stiff peaks.
4. Pour the wet yolk into the sifted flour and whisk together until there are no lumps. Then add the stiff egg whites and gently fold them through the mixture with a spatula until well combined.
5. To cook, brush a non-stick pan and two crumpet rings with oil. Turn the heat to medium and use an ice cream scoop to add the mixture to the centre of each ring until its filled ¾ way. Turn the heat to low, cover the pan and cook for 10 mins.
6. After 10 mins carefully flip the pancakes over in the rings and continue cooking for 3 mins. Lift the pancakes out and remove the ring. Continue with the rest of the mixture.
7. Make the mocha syrup by combining the brown sugar with 2 tbsp cocoa power, 2 tsp espresso powder and 1 tsp vanilla. Heat until melted then remove and leave side to cool slightly.
8. To serve, stack two with a dollop of mascarpone cheese, a dusting of cocoa powder and a drizzle of mocha syrup