Thick Japanese pancake



Thick Japanese pancake


  • Large Egg: 1
  • Melted butter: 1tbsp
  • Buttermilk: 3/4cup (mix 1tbsp vinegar with 1cup (room temperature) whole milk and set it for 10 minutes)
  • Vanilla essence: 1/2tsp
  • Flour / cake flour: 1cup
  • Baking powder: 1tsp
  • Baking soda: 1/4tsp
  • Salt: 1/4tsp


·         A ring mold or make mold (Make the ring using a thick paper material. Close it with pin. Then cover it well with aluminum foil, so that no paper shows. Brush some butter inside the ring mold. (See picture))



Mix flour, baking powder and soda and salt in a bowl. set aside.
In a blender add egg, buttermilk, vanilla, butter and salt. Put a lid on your pan and let the pancakes cook for 3 minutes.


Heat a frying pan and place the ring mold over the pan (can be use 2 ring mold at same pan). when it became hot, pour the pancake batter into the mold until it is half full. Cover the pan and let the pancakes cook for 15 minutes on low heat. Then flip and again cook for 10 minutes.
Remove from heat and serve hot with syrup, honey, butter or ice cream.




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