Starters & Light meals

Japanese hotcakes with salty burnt butter

10 minutes
40 minutes
Wine/Spirit Pairing
Paul Cluver Riesling Noble Late Harvest 2014

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  • 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
  1. 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.)
  2. 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.
  3. Place the butter in a small saucepan and melt over a medium heat until nutty and golden in colour.
  4. 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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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