Authentic Suburban Gourmet: Japanese Style Pancakes

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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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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.

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