Check out Blakes 1 1/2 cup self raising flour
60 g granulated sugar or sweetener
1 tsp baking powder
3 g salt
440 ml milk
60 g butter
10 ml pure vanilla extract
1 large egg, yolk seperated 
Ginger Powder, Nutmeg and All spice to taste Maple syrup to serve 

Methodology for Fluffy Japanese-Style Gingerbread Pancakes
1. Prepare the Dry Ingredients:In a large mixing bowl, sift together the self-raising flour, baking powder, salt, and spices (ginger powder, nutmeg, and allspice to taste). Mix well to evenly distribute the spices.

2. Separate the Egg:Crack the egg and separate the yolk from the white. Place the yolk in one small bowl and the white in another.

3. Prepare the Wet Ingredients:In the bowl with the egg yolk, whisk together the milk, melted butter, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients:Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. The batter should be thick and slightly lumpy—do not overmix, as this can affect the fluffiness.

5. Whip the Egg White:Using a hand or stand mixer, whip the egg white and slowly add in the sugar, until stiff peaks form. This step is crucial for achieving the signature fluffiness of Japanese pancakes.

6. Fold the Egg White into the Batter:Gently fold the whipped egg white into the batter in two additions, using a spatula. Be careful not to deflate the air bubbles, as these help create a light and airy texture.

7. Cook the Pancakes:
Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or cooking spray.
Spoon the batter into the skillet, piling it up slightly to create thick pancakes. Cover the skillet with a lid to trap steam, which helps the pancakes cook evenly and rise.
Cook for 3-4 minutes, or until bubbles appear on the surface and the bottom is golden brown. Flip carefully and cook for another 2-3 minutes on the other side.


8. Serve:Stack the pancakes on a plate and serve warm with maple syrup drizzled on top. Optionally, garnish with powdered sugar or whipped cream for extra indulgence.


Enjoy your fluffy, spiced Japanese-style gingerbread pancakes!

Check out Blakes 1 1/2 cup self raising flour 60 g granulated sugar or sweetener 1 tsp baking powder 3 g salt 440 ml milk 60 g butter 10 ml pure vanilla extract 1 large egg, yolk seperated&nbsp; Ginger Powder, Nutmeg and All spice to taste&nbsp;Maple syrup to serve&nbsp; Methodology for Fluffy Japanese-Style Gingerbread Pancakes 1. Prepare the Dry Ingredients:In a large mixing bowl, sift together the self-raising flour, baking powder, salt, and spices (ginger powder, nutmeg, and allspice to taste). Mix well to evenly distribute the spices. 2. Separate the Egg:Crack the egg and separate the yolk from the white. Place the yolk in one small bowl and the white in another. 3. Prepare the Wet Ingredients:In the bowl with the egg yolk, whisk together the milk, melted butter, and vanilla extract until smooth. 4. Combine Wet and Dry Ingredients:Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. The batter should be thick and slightly lumpy&mdash;do not overmix, as this can affect the fluffiness. 5. Whip the Egg White:Using a hand or stand mixer, whip the egg white and slowly add in the sugar, until stiff peaks form. This step is crucial for achieving the signature fluffiness of Japanese pancakes. 6. Fold the Egg White into the Batter:Gently fold the whipped egg white into the batter in two additions, using a spatula. Be careful not to deflate the air bubbles, as these help create a light and airy texture. 7. Cook the Pancakes: Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or cooking spray. Spoon the batter into the skillet, piling it up slightly to create thick pancakes. Cover the skillet with a lid to trap steam, which helps the pancakes cook evenly and rise. Cook for 3-4 minutes, or until bubbles appear on the surface and the bottom is golden brown. Flip carefully and cook for another 2-3 minutes on the other side. 8. Serve:Stack the pancakes on a plate and serve warm with maple syrup drizzled on top. Optionally, garnish with powdered sugar or whipped cream for extra indulgence. Enjoy your fluffy, spiced Japanese-style gingerbread pancakes!

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio at Sonshine's 98.5FM and DAB+ from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio at Sonshine's 98.5FM and DAB+ from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Leah and Dan Highlights

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

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