Japanese Pancakes
Traditionally, the best way to make Japanese pancakes is with a mold. However, I don’t always use one in this recipe. It won’t affect the taste or texture, they’ll just be flat, as opposed to round and thick. When they are ready, I suggest adding fresh berries, maple syrup, melted chocolate, or toppings of your choice.
Ingredients
- 2 eggs
- ¾ cup buttermilk
- ¼ cup white sugar
- ½ tsp vanilla
- 1 ½ cups Bisquick
- ¼ tsp baking soda
Instructions
- In a large mixing bowl, whisk together two eggs, three quarters of a cup of buttermilk, one-quarter cup of sugar, and one-half teaspoon of vanilla, until well blended.
- Add one and one-half cups of Bisquick, and one-quarter teaspoon of baking soda. Stir until just combined. Do not over mix.
- Heat an oiled skillet on low until hot, and drop some of the batter into it. Flip after bubbles appear. Use a spatula to turn the pancake.
- Continue cooking the pancake until the middle is fully cooked.
- Serve with fruit and warm syrup.
Tried this recipe?Let us know how it was!
