Towering Japanese Fluffy Pancakes

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Try something new for pancake day this year
  • 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)

1392kcal

Energy (kJ)

5826kJ

Protein (g)

38.4g

Carbohydrate incl. fibre (g)

258.6g

Carbohydrate excl. fibre (g)

251.9g

Sugar (g)

72.9g

Fibre (g)

6.8g

Fat (g)

19.9g

Saturated fat (g)

4.8g

Unsaturated fat (g)

13.5g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

8.4g

Trans fat (g)

0.0g

Cholesterol (mg)

229mg

Sodium (mg)

3532mg

Salt (g)

8.83g

Vitamin A (IU)

410IU

Vitamin C (mg)

1.9mg

Calcium (mg)

1267mg

Iron (mg)

13.11mg

Potassium (mg)

684mg

  • 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.