Japanese Basic Pancakes
Japanese-style pancakes pan-fried in a skillet, with a soft, fluffy texture and approximately 10 cm in diameter.
Ingredients
Whole egg (beaten)
50g
Fine sugar
20g
Honey
20g
Milk
50g
Cake flour (sifted)
80g
Baking powder (sifted)
3g
Cornstarch (sifted)
20g
Melted butter
20g
Vegetable oil (for heating the pan)
a pinch
Instructions
1
Step 1
First beat the eggs, add the fine sugar and honey, mix well, then add the milk.
2
Step 2
Add the sifted cake flour, baking powder, and cornstarch, and mix together until combined.
3
Step 3
Add the melted butter, stir until evenly combined, and let rest for about 30 minutes.
4
Step 4
Heat the pan with a small amount of vegetable oil, then pour out the excess oil and wipe the pan surface with a paper towel.
5
Step 5
Drop a small amount of batter into the pan; if the batter holds its shape, you can begin cooking.
6
Step 6
Pour an appropriate amount of batter into the pan.
7
Step 7
When the batter is nearly cooked, small indentations will gradually appear on the surface.
8
Step 8
Once the surface is browned, flip the pancake and immediately remove from the pan.
