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.
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.