Towering Japanese Fluffy Pancakes
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Try something new for pancake day this year
Ingredients
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1/4 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp Hellmann's mayonnaise
Nutritional information
Amount per serving
Energy (kcal)
928kcal
Energy (kJ)
3887kJ
Protein (g)
26.5g
Carbohydrate incl. fibre (g)
159.5g
Carbohydrate excl. fibre (g)
156.0g
Sugar (g)
62.7g
Fibre (g)
3.5g
Fat (g)
18.8g
Saturated fat (g)
4.6g
Unsaturated fat (g)
12.9g
Monounsaturated fat (g)
5.0g
Polyunsaturated fat (g)
7.9g
Trans fat (g)
0.0g
Cholesterol (mg)
229mg
Sodium (mg)
2100mg
Salt (g)
5.25g
Vitamin A (IU)
410IU
Vitamin C (mg)
1.9mg
Calcium (mg)
861mg
Iron (mg)
7.50mg
Potassium (mg)
535mg
Method
- 1 Sift all the dry ingredients together into a bowl and combine.
- 2 Add the egg, buttermilk, mayo and vanilla extract and whisk to a smooth batter.
- 3 Place a homemade pancake mould onto a frying pan over low heat and pour half the mixture into the mould. Place a lid on the frying pan and leave it for 15 minutes.
- 4 Once little bubbles appear on the surface of the pancakes and the edge is slightly cooked, flip and cook for 15 minutes on the other side.
- 5 To test if it is done, stick a skewer into the pancake. If it comes out clean, then the pancake is cooked through.
- 6 Remove the pancake from the heat, and take the pancakes out of the mould.