It's the second day of Spring and things are already looking and feeling warmer in chilly old Cape Town, and I think this calls for some kind of breakfast celebration...like these Japanese pancakes! Honestly, it's like biting into a small Victoria sponge (pan)cake and I am not complaining! So, this was my first time making them and I was a bit nervous when it came to the flipping of the pancake, and to be honest, I still need to perfect that part. The trick comes in as your about to flip but you have to make sure the pancake is fully cooked through otherwise it'll spread all over (it's cooked with a lid on the pan to help it rise). Look, this was my first time and I think they look great, and the taste is so worth it, it's like a full blown meal-to the point that I skipped lunch.
It being Sunday, self-care time creeps up on me and I made these while wearing my gown and slippers, no make up on and listening to some good 90's RnB-yes I was living my best life. I don't like to do this all week long as I like to treat myself, but also because breakfast for me during the week is packed with quick foods, like granola, fruits, yoghurt and oats. Even when I brunch out during the week I never really indulge in the "over-the-top" menu items, as they can leave me feeling too full (we all know the feeling) and because I have work to do, I would rather avoid that potential bloating feeling. These pancakes are quite filling but also very light, after one pancake I was good to go, and I added some berries for extra flavour.
I hope you try this recipe, they really are a treat and once you master the flip, you are golden!
Happy week everyone!
Recipe: Japanese pancakes
Serves: 2 large pancakes
Add all the above ingredients to your food processor (I used my Kenwood food processor which fits perfectly onto the mixer and made this process even easier).
Place a non-stick pan over medium heat, and grease lightly with sunflower oil, and grease your pancake ring (which should be between 2.5-3.5cm high) with the oil too. Fill the pancake ring with batter, about 3/4 the way full, and cover the pan with a see through lid.
After about 10 minutes you should see bubbles at the top of the pancake and at this point it should be ready to flip.
The flip can happen by lifting the pancake onto the lid and then inverting the pan over them, so it comes down the opposite way and that part can cook for another 3 minutes.
Serve with your favourite toppings and enjoy!