Friday, 14 July 2017


“There is luck in the last helping.” – Japanese Proverb

The other day I tried some thick, light and fluffy pancakes, which were delicious. These are said to be Japanese in origin, but an acquaintance of ours calls them “Scottish Griddle Cakes”. They are full of calories, but who is going to have them every day? They are a nice indulgence once every blue moon… 

Thick Fluffy Pancakes
2 large eggs
200 mL full cream milk
1 tsp vanilla extract
220 g plain flour
2 tsp baking powder
30 g caster sugar 

Place eggs, milk and vanilla in a large bowl. Beat with a whisk until light and fluffy. Add in remaining ingredients. Whisk until batter is smooth.
Let batter rest for about 15 minutes, by which time it should have thickened considerably. Preheat your pan (if electric, heat to 150˚C) – don’t overheat as the pancakes will burn on the outside and not cook on the inside.
Use moulds 10 cm diameter and 3 cm tall and grease them well with cooking oil spray. Lightly grease the surface of your pan also. Place moulds onto pan.
Fill moulds halfway with batter, as they will rise to twice as high when finished. Let batter cook until bubbles form and break on the surface and the edges look cooked. Slowly place a large spatula underneath the pancake, until all of the pancake is on the spatula. Quickly flip the mould and pancake pushing the mould back down on the pan. You want to prevent the uncooked batter from spilling away from the mould.
Cook for a few more minutes until pancake is done when the pancake should easily pop out of the mould when you lift it.
Repeat with remaining batter and serve pancakes with toppings of your choice.

This post is part of the Food Friday meme.

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