These pancakes are perfect for cozy mornings or festive occasions. The blend of warm spices like ginger, nutmeg, and allspice pairs beautifully with the light, fluffy texture. Adjust the spices to suit your taste, and serve with your favourite toppings for a delightful treat!
Ingredients
- 1 ½ cups self-raising flour
- 60 g granulated sugar or sweetener
- 1 tsp baking powder
- 3 g salt
- 440 ml milk
- 60 g butter, melted
- 10 ml pure vanilla extract
- 1 large egg, yolk and white separated
- Ginger powder, nutmeg, and allspice to taste
- Maple syrup, to serve
Instructions
- Prepare the Dry Ingredients:
Sift the self-raising flour, baking powder, salt, and spices (ginger powder, nutmeg, and allspice) into a large mixing bowl. Stir to combine, ensuring the spices are evenly distributed. - Separate the Egg:
Crack the egg and carefully separate the yolk and white into two small bowls. - Mix the Wet Ingredients:
In the bowl with the egg yolk, whisk together the milk, melted butter, and vanilla extract until smooth. - Combine Wet and Dry Ingredients:
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick and slightly lumpy—avoid overmixing to maintain a fluffy texture. - Whip the Egg White:
Using a hand or stand mixer, whip the egg white until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks are achieved. This step is key to achieving the iconic fluffiness of Japanese pancakes. - Incorporate the Egg White:
Gently fold the whipped egg white into the batter in two parts, being careful not to deflate the airy mixture. Use a spatula to fold slowly and evenly. - Cook the Pancakes:
- Heat a non-stick skillet or griddle over low heat and lightly grease it with butter or cooking spray.
- Spoon the batter onto the skillet, creating small, tall mounds for thick pancakes.
- Cover the skillet with a lid to trap steam, allowing the pancakes to rise.
- Cook for 3–4 minutes, or until bubbles form on the surface and the bottom is golden brown. Flip carefully and cook for another 2–3 minutes until the other side is golden.
- Serve and Enjoy:
Stack the pancakes on a serving plate and drizzle generously with maple syrup. For an extra touch, garnish with powdered sugar or a dollop of whipped cream.
Enjoy your fluffy, spiced Japanese-style gingerbread pancakes!