Monday, March 30, 2015

Japanese Style Pancakes

Often each weekend, hubby will ask – what are we going to have for breakfast?  My answer is “something good”.  I know he typically wants eggs, some sort of breakfast meat and a carbohydrate.  Hubby loves, adores, craves and quite frequently inquires about pancakes.  This weekend was his lucky weekend.  I had been wanting to make these Japanese Style Pancakes for several weeks now.  I saw it on Pinterest, of course, where else is there – just kidding.  But seriously, that site is dangerous – it will either make you overweight or in debt – laughing out loud right now – okay, but I know you are saying to yourself, she has a point ……. right?

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You might be asking, what is a Japanese Style Pancake and how the heck does is differ from your standard American pancake.  I have the facts for you.  They are sweeter, taller and have a texture similar to a crumpet.  I find them incredibly tasty and intriguing. When I saw the recipe, I thought this is super simple but when I viewed numerous photos with some taller and some flatter, that got me to thinking.  How did they get them so tall, round and quite frankly perfect looking flapjacks.  I figured out the secret to making them appear perfect.  I used my Egg Fry Rings that I purchased from Williams Sonoma years ago and now that I think about it, I am going to pick up another package, so I have eight rings.

Hubby was in pancake heaven and said you can make these anytime. He called them the “tall pancakes”. Glad they were such a hit and next time I may drop a few blueberries inside the ring with the batter, so there is a sweet surprise inside. We were quite full after just 3 or 4 pancakes and decided to spend an hour or two doing one of favorite pastimes on a Sunday – look at the Open Houses in our neighborhood.  We love to see what folks do or don’t do to their homes and get ideas.  Very rarely do I see a house that I like better than mine, but today I did.  It was actually being built and no sheet rock even on the walls, but this was a cool house.  Fun to dream for a bit, but in the long run, not worth the hassle since we have customized our house over the last 14 years and still continuing the process – we love it!

Japanese Style Pancakes

Makes 12

2 Large Eggs
¾ Cup + 1 ½ Tablespoon Milk
1 teaspoon Vanilla
3 Tablespoon + 1 teaspoon Sugar
1 ¾ teaspoon Baking Powder
1 2/3 Cup Flour

In a large bowl add the eggs and whisk quickly then add the milk and vanilla and whisk.  Next add the sugar and whisk.  Then add the baking powder and flour slowly and whisk until incorporate well. Let the batter sit for 15 minutes.

To cook, use a stove top griddle.  Brush with vegetable oil and heat on medium.  Use a pastry brush to brush the insides of each of the egg rings.  Set the rings on top of the hot griddle and let sit for one minute.  Add the pancake batter to each ring by filling half way.  Cook on medium heat for 3 to 4 minutes or until the batter begins to form bubbles on top, then gently lift off each egg ring and carefully flip the pancake to cook the other side.  Cook for another 2 to 3 minutes until the inside is fully cooked.  Serve with butter and syrup and your favorite berries.


  1. A crumpet style pancake! Yes, please!! These look dangerous, Lisa...I'd inhale the entire batch; stack after stack. :-D

  2. ummm. wow! Look at how thick and fluffy and yet firm. I love this idea and they look delicious

  3. These are beautiful pancakes! Love how tall they are! Would love to find out how they taste. Nomm...

  4. Never heard of Japanese pancakes Lisa but they look so pretty and sound amazing! I too would be in heaven as your husband was - pancakes are on my top list of favorites!

  5. I love the idea of putting pancakes in a mold/metal cookie cutter to give them a nice even shape and make them thicker. I love thicker fluffy pancakes, these look perfect.

  6. These were very good and so simple. They work well at silver dollar size and are best suited to powdered sugar and fresh fruit.

  7. Thank you for the wonderful recipe, but I have one suggestion - these pancakes really need salt. The flavor was good but without the salt, they just fell flat. I liked how they rose, I actually poured all of the batter into my cast iron skillet, put on the lid and cooked it on low for about 15 minutes, then flipped and let it cook until done. It was a huge pancake that we cut like a pizza. :)

  8. Made these pancakes yesterday, husband loves them! I love them too for the super cute shape! Added a little bit of salt like suggested in one of the comments and used 1 heaped tsp of baking soda with 2 tsp of vinegar instead of baking powder. Cooked in egg rings at very low heat and they came out perfectly! Normal pancakes look so boring now :P


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