- Flour 1 cup self-raising
- Baking powder 1/2 tsp • 156 kcal
- Sugar 1/4 cup • 470 kcal
- Egg 1 • 130 kcal
- Buttermilk, to make up 1 cup when added to the egg
- Vanilla Extract 1/4 tsp
- Mayonnaise 1 tbsp (Japanese mayonnaise if you can get it), optional
- Fruit, syrup, ice-cream, etc. for toppings
If you’re a pancake fan, you’re in for a treat with these extra thick and fluffy Japanese-style pancakes!
The secret ingredient in these moist and flavorful pancakes is mayonnaise – but don’t worry, you can’t actually taste the mayo in the cooked pancake. The pancakes are cooked in molds, which are ingeniously made from cardboard you most likely have lying around your house or in your recycling.
You not only get to enjoy delicious pancakes, you also get to do your bit for the environment, too!
First, make two pancake molds as follows:
Find a thin sheet of cardboard, some baking paper, scissors, pen, and a stapler. Cut the cardboard and the baking paper into long strips about 4.5cm wide and 30 cm long. Then, all you do is staple the baking paper onto the cardboard, then form it into a circle shape and staple it closed (with the baking paper on the inside).
When you have made the molds, sift all the dry ingredients together into a bowl and combine well.
In another bowl (or large jug) add the egg, buttermilk and vanilla extract and whisk until just combined.
Make a well in the centre of the dry ingredients and pour the liquid mixture in.
Mix together, then add the mayonnaise and whisk well to combine.
Place a homemade pancake mold onto a lightly-oiled frying pan over low heat and pour around half the mixture into the mold. *