For the recipe Japanese Pancakes
|180 g||Self-Raising Flour|
|5 g||Dr. Oetker Baking Powder (1tsp)|
|40 g||Caster Sugar (3tbsp)|
|15 ml||Sunflower Oil (1tbsp)|
|2||Large Eggs (separated)|
|2.5 g||Dr. Oetker Madagascan Vanilla Paste (½tsp)|
|50 ml||Maple Syrup|
|5 g||Dr. Oetker Madagascan Vanilla Paste (1tsp)|
|40 g||Unsalted butter|
First things first, sift together the flour, Baking Powder and caster sugar into a large mixing bowl. Pop the egg yolks in a measuring jug with the milk, 1tbsp sunflower oil and ½ tsp of Vanilla Paste and whisk together.
Place the egg whites in a mixing bowl and whisk using an electric hand whisk to stiff peaks.
Whisk the milk mixture into the dry mix until smooth. Gently fold in the egg whites a third at a time until combined.
Lightly brush a lidded non-stick frying pan and the inside edges of 2 x non-stick 3.5cm high crumpet rings with a little sunflower oil. Place the rings in pan over a low heat and fill ¾ of the way up with the batter, it is easiest to transfer the batter into a jug and pour into the rings.
Place the lid on and cook for 10-12 minutes or until bubbles appear on top and the edges of the batter appear to be set. Using a pair of tongs, clasp around the side of the rings and flip the pancakes over to cook the reverse side for 2 minutes (use a spatula to help flip the pancake if needed).
Run a knife around the edge of the rings to help release the pancakes. Pop the pancakes in the oven or cover with foil to keep warm until all your pancakes are cooked.
Mix together the maple syrup and Vanilla Paste. Top the pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle with some fresh berries or some chopped nuts for some extra flavour!
Your batter is best used fresh to get the fluffiest pancakes.
Make sure you don’t have the heat too high as you will burn the base of your pancakes before they cook through.
|Per Serving||Per 100 g / ml|
|Fat||33.75 g||9.96 g|
|Carbohydrate||110.39 g||32.56 g|
|Protein||21.41 g||6.32 g|
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