Japanese pancakes are usually thicker than those you see in North America or New Zealand. This is the typical Japanese pancakes we sometimes have for our weekend breakfast. It is just so ordinal, nothing unique for me so I forgot to post this on my website but here you are! Please be noted this is not ‘suffle’ pancake I heard recently super popular in Japan. The inside is very soft and moisture, and goes so perfect with butter and lots of maple syrup!
<Ingredients>
150g of flour
35g of white sugar
2 teaspoons of baking powder
140ml of milk
1 egg
<Instruction>
1. Add flour, sugar, baking powder in a bowl, and mix well with a whisker.
2. Break an egg in a small bowl and mix, add to 1.
3. Pour milk to 2, then mix the batter with a fork or a spatula. Make sure the entire batter is wet.
4. Heat a fry pan. When it gets hot, turn down to low-medium temperature. Add about 1 tablespoon of oil and spread thinly with a kitchen paper.
5. Pour about slightly less than 1 ladle of pancake batter. Cook the first side for 3-4 mins. You will see bubbles on the surface. Then flip all and cook for 2-3 mins.