2 large eggs, beaten
¼ cup (60 ml) milk
¼ cup (60 g) plain yogurt
¼ cup (60 g) granulated sugar
1 ½ tablespoons (20 g) butter, melted
1 ⅔ cup (200 g) all-purpose flour, sifted
2 teaspoons baking powder
½ teaspoon vegetable oil x 4
*Can be substituted with premade pancake mix
In a large bowl, add in eggs, milk, yogurt, sugar and melted butter in that order and whisk well each time an ingredient is added. Add flour and baking powder and combine well until incorporated.
Preheat the pan over medium-high heat for about 30 seconds. Add in ½ teaspoon of oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn off the heat.
When the smoke clears, ladle ¼ of the batter into the pan and let sit for 10 seconds.
Turn the heat back on and cook over very low heat for about 3 minutes. Once bubbles begin to appear on the surface, gently flip over. Cook for another 3 minutes and remove from the pan. Repeat with the remaining batter. Plate and serve with butter, powdered sugar or maple syrup.
Pour in batter once the smoke clears and cook over very low heat. Flip pancake when the outer edge of the batter starts to dry and bubbles form on the surface.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.