Gluten Free Fluffy Japanese Pancakes グルテンフリー厚焼きホットケーキ
Delicious and popular extra thick and fluffy Japanese pancakes' gluten free recipe
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 140g gluten free flour
- ½ tsp baking powder
- ¼ cup sugar ( or 50g)
- 2 medium sized eggs (80g all together)
- ¾ cup Butter milk (to make up 1 cup with the egg)
- 1/2 tsp vanilla extract
- 1 tbsp Japanese mayonnaise
- Butter (maple syrup, ice-cream, etc. for toppings)
Instructions
- 1
Sift all the dry ingredients together in a bowl and combine.
- 2
In another bowl (or jug) add the egg, butter milk, vanilla extract and mayonnaise, whisk a little to combine.(Ignore the mayo smell, it will disappear after it's cooked).
- 3
Make a well in the centre of the dry ingredients and pour the liquid mixture in.
- 4
Mix together mix well to combine.
- 5
Place three homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour 1/3 of the mixture into each form.
- 6
Place a lid on the frying pan and leave it for 20 minutes.
- 7
Once the pancakes have little bubbles and the edge is slightly cooked, flip them over with your hands (wear gloves to handle them because they will be hot).
- 8
Place the lid over the top again and cook for another 20 minutes on the other side.
- 9
Remove the pancakes from the heat, remove the staples from the forms and take the pancakes out of the form.
- 10
Serve the pancakes with your favourite toppings (e.g butter, syrup, ice-cream, etc.).