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Japanese fluffy pancakes

Similar to American pancakes but diaphanously lofty, drizzled with maple syrup or scattered with fruit. I used seasonal 'bubblegum' plums from South Africa.


  • Crumpet rings
  • Whisk
  • Flat frying pan


  • 150 g self-raising flour sifted
  • 1/2 tsp baking powder
  • 2 tbsp caster sugar
  • 2 eggs
  • 1 tbsp vegetable or seed oil
  • 180 ml whole milk
  • 3 tbsps yoghurt or fromage frais
  • To garnish:
  • Maple syrup
  • Salted butter


  • Put the dry ingredients into a large bowl then make a well in the centre, adding the eggs, oil and yoghurt. Stir together, gradually whisking in the milk.
  • Preheat a flat frying pan or crepière, rub a little oil over the pan and the inside of the crumpet rings.
  • Over a low heat, fill the crumpet rings 3/4 full. Place a domed lid over the frying pan, making a kind of mini-oven. Cook for 10 minutes then flip over. The fluffy pancakes should be 2 cms in height.
  • Serve warm with maple syrup and salted butter.