Japanese Pancakes
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Japanese Pancakes - soft, fluffy, and slightly sweet pancakes made without oil. They are cooked on a dry pan and served with jam or coconut flakes.
Updated : 13 May, 2025
About 30 min.
Ingredients
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2 tablespoon
Sugar
1
Chicken eggs
1 cup
Wheat flour
180 milliliters
Milk
0.5 teaspoon
Baking powder
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
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Advice
Japanese pancakes should be made with ingredients at room temperature, so take the eggs out of the fridge in advance. They are cooked without oil. This prevents burning and creates a golden-brown surface.
Preparation
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Step 1
Prepare all necessary ingredients. Slightly warm the milk in a microwave or a saucepan on the stove. Take the egg out of the fridge in advance so it reaches room temperature.
Step 2
Beat the egg with sugar using a mixer or a whisk.
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Step 3
Pour the warmed milk into the egg mixture and mix well.
Step 4
Sift the flour, then mix it with vanilla and baking powder. Add the dry ingredients to the batter and stir until smooth. Depending on the egg size and flour quality, you may need slightly more or less flour.
Step 5
Cook the Japanese pancakes in a dry pan, preferably non-stick. Pour a spoonful of batter and spread it into a round shape. Cook until bubbles appear on the surface. Then flip the pancake, cover with a lid, and cook for another 1 minute until golden brown. Repeat for all pancakes.
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Step 6
Serve Japanese pancakes with any topping of your choice. Enjoy!