Sarah Ferguson attempts to flip a pancake
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Pancake Day is Tuesday, February 16 and around the world, people will be tucking into delicious pancakes topped with a variety of syrups, sauces and treats. While the traditional British pancakes are more crepe-like, and American pancakes fluffier with a higher rise, one variety takes the ‘cake’ when it comes to height and texture.
Japanese pancakes have soared in popularity following viral videos across social media showing the delicious looking treat.
These pancakes stand high, with a tell-tale jiggle and fluffy texture.
Japanese pancakes are also known as soufflé pancakes, and the pillowy texture is due to the way they are prepared before cooking.
So these pancakes take a little bit more time than the typical pancakes.
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A lot of whisking is done to trap air inside the batter when adding the liquid ingredients.
This air can then be heard escaping when you cut into the cooked pancakes afterwards.
You will need some form of crumpet ring to cook them in so the pancakes can keep their shape as they cook.
If you’re ready to give these delicate pancakes a go, follow BBC Good Food’s recipe below.
Japanese pancake recipe
- 150g self-raising flour
- ½ tsp baking powder
- 2 tbsp golden caster sugar
- 2 eggs
- 1 tbsp rapeseed, sunflower or grapeseed oil
- 180ml milk
- dash of vanilla extract
- oil spray for cooking or mild-flavoured cooking oil (whatever you use in the batter)
- Any toppings you wish – this can be maple syrup, ice cream, crisp bacon, berries, biscuit pieces and more!
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Sift the flour and baking powder into a bowl and add the sugar.
Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in.
You can also put the lot in a blender and blitz it. Stir in the vanilla.
While some batters can rest for a while, this batter is best used quickly.
Put a non-stick pan over low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan.
Spray (or brush) the pan lightly with oil and the inside of the rings too.
Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 minutes on a very low heat.
By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid.
Cook for another one to two minutes. Keep warm while you use up the rest of the batter.
Stack and serve with your favourite toppings.
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