Happy Tuesday! Are you already thinking about the weekend? Maybe trying to get some brunch ideas planned?
Well guys, I’ve found the best brunch recipe ever. I’m always stumbling upon fun and creative recipes for breakfast, and there was one in particular from PopSugar that had me intrigued. Japanese Pancakes!
These fluffy little poofs of pancakes are the most adorable thing I’ve ever eaten, and your brunch crowd will be oh-ing and ah-ing at them! I was playing around with the recipe and decided to try a little dollop of Nutella in the center. It worked out perfectly. The pancakes are thick and hold the Nutella in very well, and when you cut them open it comes oozing out like a dream come true.
I shared another take on the pancakes with SoFabFood and it is going to be published in the next couple weeks! I am super excited about it, so be sure to follow them and watch out for my Lemon Blueberry Japanese Pancakes!
In the meantime, I’ve got my recipe for the Nutella-Stuffed Japanese Pancakes below. Be sure to read it thoroughly and check out the side notes for tips on making them perfect. You can also find the cookie ring cutters needed to make them on Amazon.
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 container Nutella (only 1/4 of the jar will be used)
- 2 tablespoons vegetable oil
- Use a blender to mix the eggs, buttermilk, sugar, vanilla, and salt. Blend on the lowest speed for 5-10 seconds until combined. Add flour, baking powder, and baking soda. Blend for 15 to 20 seconds or until the batter is completely combined.
- Heat a sauté pan or griddle over medium-low heat and using a pastry brush, brush the inside of the ring mold and center of the pan or griddle with oil. Place the ring mold, blunt side down, in the center of the pan and let it heat up for a few minutes. Pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side. Scoop a dollop of Nutella from the jar and place it into the center of the ring while the pancake batter is still uncooked and runny. Pour more batter on top of the exposed Nutella to cover it completely.
- Cook the pancake for four minutes. Bubbles will start to form on the top of the pancake. Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional two minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny. Serve immediately, stacked with butter and syrup.
- Leftover pancakes can be stored in the fridge for up to 3 days and warmed up on a buttered pan.
A few notes before you start whipping up the batter: you will need a round stainless steel cookie cutter about 2.5 to 3 inches in diameter, depending on how big you want them. It is crucial to brush oil on the inside of the ring to prevent the pancake from sticking to it, as well as the pan. Don't forget to let the ring heat up on the pan or griddle before you pour the batter inside, because the ring needs to be hot to help cook the pancake. Be sure to use a timer to make sure you let the pancake cook a full four minutes on one side and two minutes on the other side, otherwise it will be undercooked in the center. Use an oven mitt to help push the pancake mold onto your spatula to flip it. To get the pancake out of the ring, use a knife to carefully loosen it from the sides and gently push it out.
I hope you enjoy them as much as I did (I ate 5 of them in one sitting, no joke).
Thanks for reading!
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