Sponge Pancakes (Japanese style)

Sponge Pancakes (Japanese style)

All of you know about pancakes and how easy they are to cook. As compared to cakes, pancakes are your easy to go in 20 minutes breakfast or snacking recipe. And if you are a pancake lover, you might have heard about Japanese pancakes, if not, I advise you to at least look at the pictures. I guarantee you will be compelled to try one. Sponge pancakes are my experimented and way easier version of Japanese pancakes with just extra 10 minutes and lots of extra flavors. Let’s not waste any further time and start with the fun part.
Batter preparation time: – 15 minutes
Cooking time: – 10 minutes
• 2 eggs
• 1 cup white flour
• 1 teaspoon baking powder
• 2 tablespoon vegetable oil
• ½ cup ground sugar
• 1 teaspoon vanilla extract
• ½ cup milk
Now for the extra (secret 😉 ) ingredients.
• 1 cup whipped cream
• Lemon zest (according to preference)
Pancake mixture
Take 2 full eggs into a bowl and add ground sugar to it. Whisk the material thoroughly until it becomes light and bubbly. Add vanilla extract for flavor and aroma. Vanilla extract is added so that the smell of the eggs is nullified and it also adds a sweet flavor to the pancakes. Now add baking powder to the white flour into another bowl and mix them thoroughly. Add this mixture to the egg mixture slowly and mix it side by side. Mix the complete mixture so that no lumps are formed. *Don’t mix vigorously, as doing that will decrease the effect of baking powder. Add vegetable oil to the complete mixture for softness to the pancakes.
The mixture will be very thick now so you will have to add milk to make it light. Now you will get a batter with honey like consistency.
For sponginess to the batter
Now comes the best part. Slowly and carefully add whipped cream to the mixture and mix it very gently. Do not mix the mixture vigorously otherwise the whipped cream will deflate. Just like cherry on the top, add lemon zest to the complete batter. The whipped cream will make the pancake very spongy and soft while the lemon zest will add a tangy and exotic flavor.
We will be cooking the pancakes on a non-stick pan with lid. For the transfer of material, use an ice-cream scoop or a similar utensil as the batter will be very thick.
Pre heat the pan for 7-8 minutes on medium heat. Add the batter in small scoops to the pan and do not spread it (you want thick spongy pancakes, spreading will prevent that from happening). Cover the pan with the lid and let the material cook for about 3-4 minutes so that it is cooked from the inside. Flip the pancake carefully so that it doesn’t break and cover it for another 3-4 minutes. Here you go, your delicious soft cotton like pancakes are ready. Top them with your favorite syrup like honey, chocolate syrup, maple syrup, etc and serve warm.


I am an Insurance Adviser (LIC) and an online re-seller. Also I am working in online field from past five years.

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