bicarbonate of soda Archives

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Cake recipes

Marble cake with peanut-butter frosting

1 hour

Afternoon tea

Ricotta madeleines

12 minutes

Chocolate recipes

Giant Easter egg skillet cookie

30 minutes

Cocktail recipes

Milk and honey

Biscuit recipes

Starry soetkoekies

10 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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Home-made steamed buns with pickled cucumber and pickled fish

Marble cake with peanut-butter frosting

Ricotta madeleines

Giant Easter egg skillet cookie

Milk and honey

Starry soetkoekies

Coffee ice-cream with honeycomb

Japanese hotcakes with salty burnt butter

Japanese hotcakes with salty burnt butter

Ingredients

Method