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Asian poached-chicken broth

15 minutes

Japanese hotcakes with salty burnt butter

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

2 free-range eggs
3/4 cup buttermilk
50 g sugar
½ t vanilla extract
¼ t salt
180 g flour, sifted
1 t baking powder, sifted
¼ t bicarbonate of soda, sifted
4 T canola oil
300 g salted butter

Method

In a large bowl, whisk the eggs, buttermilk, sugar, vanilla and salt until just combined. Fold in the sifted dry ingredients and mix until smooth. (Blend the mixture instead,if you have a blender.)
Brush the inside of a 7-cm ring mould with a little oil. Heat 1 T oil in a non-stick pan over a medium heat. Place the mould in the centre of the pan and pour 1⁄4 cup batter into the mould. Cook for 3–5 minutes, or until golden brown. Carefully flip the mould over and continue cooking the other side for a further 5 minutes, or until cooked through. Repeat with the remaining mixture.
Place the butter in a small saucepan and melt over a medium heat until nutty and golden in colour.
Stack a few pancakes onto a plate and top with the burnt butter.

Cook's note: You already love okonomiyaki. Now get yourself acquainted with these light and fluffy Japanese hotcakes topped with nutty burnt butter... and prepare for a long-term commitment.

Discover more pancake recipes here.

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Japanese hotcakes with salty burnt butter

Japanese hotcakes with salty burnt butter

Ingredients

Method