Fluffy Japanese Pancakes

Get creative this Pancake Day with our recipe for fluffy Japanese style pancakes. Reminiscent of a soufflé, we like to serve ours with cream and maple syrup for an indulgent brunch or afternoon treat. For a vegan friendly version, simply use your favourite plant based milk and 100ml of aquafaba instead of eggs.


  • 150g self-raising flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 1tbsp. vegetable oil
  • 180ml whole milk
  • 2 eggs, divided
  • 2tbsp. caster sugar
  • ¼ tsp. white wine vinegar
  • Oil spray


  1. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl. Add the milk, egg yolks, oil, whisk well and set aside until needed.

  2. Using an electric whisk, start whisking the whites and the vinegar and when frothy, add the sugar a little at a time until fully incorporated.

  3. Gently fold in the whites into the batter and set aside.

  4. Using a large non stick frying pan over a low heat, grease two non stick crumpet rings and place them in the pan. Fill the rings about two thirds full with the pancake batter, put a lid on and cook for about 10 minutes on a very low heat.

  5. Flip the rings very carefully and cook for an extra two minutes.

  6. When ready, keep warm and serve with cream and maple syrup, or whipped coconut cream, ground cardamom, passion fruit and coconut chips.
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