You know those viral recipes that pop up on your feed and make you think, “I need to try that”? Well, this is one of them. The world-famous Japanese fluffy pancakes have taken TikTok (and our hearts) by storm. Wobbly, golden, soft as clouds, and just impossible to resist.
Of course, we couldn’t help ourselves. We had to see if the hype was real. And yes, it absolutely is. These pancakes are thick yet light, perfectly golden, and melt-in-your-mouth soft. We made them on the Teka Teppanyaki hob, which gives that steady, even heat you need for the perfect rise and a smooth, golden finish. If you don’t have one, no worries — a good non-stick pan with a lid and a touch of patience will do the trick.
Ingredients
For 10 pancakes:
- 30 g wheat flour
- 200 ml warm milk
- 45 g sugar
- 30 ml sunflower oil
- 9 g fresh yeast
- 3 g dry yeast
- 1 egg
- Fresh fruit (to serve)
- Agave syrup, maple syrup, or honey (to serve)
Preparation
- In a bowl, whisk the egg (at room temperature) with the sugar until dissolved.
- Add the sunflower oil, then the warm milk, whisking gently.
- Mix in both yeasts and let the batter rest for about 5 minutes, until small bubbles appear on the surface.
- Fold in the flour with a spatula until smooth, cover the bowl with cling film, and let it rest for 1 hour to rise and trap air bubbles.
- Pour the batter into a piping bag with a round tip.
- Preheat your Teka Teppanyaki hob on medium-low heat and grease lightly with butter. If you don’t have one, use a good-quality non-stick pan — the thicker the base, the better the heat control.
- Pipe out tall rounds of batter and cook for 4 minutes per side, flipping gently to keep their height and bounce.
- Serve warm with fresh fruit and a drizzle of syrup or honey — they’re basically edible clouds.
Chef's tip!
If the centre looks a bit undercooked, trim the softer side and enjoy as is — these pancakes are all about texture. Add whipped cream, chocolate sauce, or even a scoop of ice cream if you’re feeling extra indulgent.
