These fluffy Japanese-style pancakes make the perfect hangover breakfast

  • 180g self-raising flour
  • 5g baking powder
  • 42g caster sugar
  • 200ml milk
  • 21g sunflower oil
  • 2 medium eggs (separated)
  • 7g vanilla paste
  • 50ml maple syrup
  • 40g unsalted butter
  • Sift together your flour, baking powder, and sugar into a large bowl.
  • In a jug, measure out your milk, egg yolks, along with a tablespoon of the oil and half a teaspoon of the vanilla paste. Whisk this mixture through the dry ingredients.
  • In a separate, clean, mixing bowl, whisk your egg whites until they form stiff peaks.
  • Fold the egg whites into the bowl containing the rest of your mixture, adding a third at a time.
  • Lightly oil a frying pan, as well as crumpet rings or heat-safe biscuit cutters, and place over a low heat.
  • Pour your mixture into each about two-thirds of the way up, place a lid on top, and leave to cook for around 10 minutes.
  • When each pancake has bubbles forming on top and the sides look like they’re set, gently remove them from their rings.
  • Mix your syrup with the remaining vanilla paste, and serve on top of the pancakes.

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