It’s Pancake Day!!
My exams are finally over which means it’s time to eat my (happy) feelings.
Apparently the key ingredient here is Japanese mayonnaise. Some people seem repulsed by the idea of mayonnaise (they don’t know what they’re missing out on), but okay let’s break it down. Mayonnaise is just mainly oil and egg mixed up (and maybe a little MSG but hey that’s just more flavour), so adding mayonnaise is just making your life easier by mixing the oil and egg first.
Gotta arrange that pancake stack to hide the fact that I can’t make pancakes of the same size.
Making my housemate pour syrup #forthegram. Don’t mind her arm shadow.
And here’s how the texture looks like inside. And also the recommended ratio of butter to pancake.
I got the recipe from here, just skipped the lemon juice. I really liked this recipe! Thought the pancakes did turn out fluffy, like it promised. Did not quite reach the volume reached in the original recipe, but I feel like that could be down to (my lack of) technique.
Ingredients (makes 4)
- 2 eggs
- 100g plain yoghurt
- 30g icing sugar
- 10g Japanese mayonnaise (I used Kewpie mayonnaise)
- 70g self raising flour
- 5g baking powder
- Separate the egg yolk and the egg whites into two different bowls.
- Mix the yogurt, icing sugar, mayonnaise, and egg yolk together.
- Sift the flour and baking powder into the yolk mixture and mix well.
- Beat the egg whites to soft peaks.
- Fold the egg whites into the egg yolk batter (being careful not to over-mix).
- Drop a spatula spoonful of the batter into a non-stick frying pan (lightly oiled if you’re not feeling too confident about the non-stickiness) over medium-low heat and cook it until bubbles start forming in the center of the pancake.
- Flip them over and then cook for about 2 minutes or until both sides are browned.
- My pancakes browned more evenly when I had less oil in the pan, not sure if it was because those pancakes were the later ones though (and the first few pancakes are always the ugliest).