How to make fluffy Japanese pancakes – Food & Home Magazine
Indulge in these japanese pancakes springy to the touch, with light, bubble-filled sponge inside.
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Cooking tools:
- Stand mixer
- Sifter
- Cake ring
- Kitchen scale
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Plate
Ingredients
- <h3>PANCAKES</h3>
- 4 large eggs
- 60ml (¼ cup) buttermilk
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 120g cake flour
- 1 ½ tsp baking powder
- pinch salt
- 80g castor sugar
- oil, to grease
- icing sugar, to dust
- maple syrup, to drizzle
- 250ml (1 cup) fresh cream, whipped
- <h3>BERRY COULIS</h3>
- 200g strawberries, cubed + extra, to garnish
- 80g raspberries + extra, to garnish
- 3 tbsp icing sugar
- 80ml (⅓ cup) water
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