Japan - Breakfast - Japanese Pancakes

Before researching recipes for this project, I had never heard of Japanese pancakes before in my life. I was skeptical at first, but was blown away by how good they taste. Japanese pancakes are very different from traditional American pancakes. They are taller, sweeter and have a texture very similar to a crumpet. Even without the egg rings the recipe calls for, the pancakes are still very thick and need to be cooked all the way through, but I highly recommend the egg rings, or cookie cutters in my case, they make the pancakes so cute and stackable!

Ingredients:

2 large eggs

7 oz milk

1 tsp vanilla extract

3 Tbs + 1 tsp sugar

1 3/4 tsp baking powder

1 2/3 cup flour

Directions:

1. In a large bowl add the eggs and whisk quickly then add the milk and vanilla and whisk. Next add the sugar and whisk. Then add the baking powder and flour slowly and whisk until incorporate well. Let the batter sit for 15 minutes.

2. To cook, use a stove top griddle. Brush with vegetable oil and heat on medium. Use a pastry brush to brush the insides of each of the egg rings. Set the rings on top of the hot griddle and let sit for one minute.

3. Add the pancake batter to each ring by filling half way. Cook on medium heat for 3 to 4 minutes or until the batter begins to form bubbles on top. 

4. Gently lift off each egg ring and carefully flip the pancake to cook the other side. Cook for another 2 to 3 minutes until the inside is fully cooked. 

5. Serve with your favorite pancake toppings (I chose homemade whipped cream and maple syrup).