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Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. ITEMS USED:...

Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to.


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Traditional Pancakes Ingredients:

  • 1.5 (386g) cups milk

  • 1 egg

  • 2 cups (300g) all-purpose flour

  • 1/4 cup (62g) granulated sugar

  • 1 tsp (4g) salt

  • 1/4 tsp (1g) baking soda

  • 1 Tbsp (12g) baking powder

  • 2 (21g) Tbsp melted butter

Japanese Pancake Ingredients:

  • 2 eggs

  • 1 Tbsp (14 g) whole milk

  • 1 tsp (3 g) vanilla extract

  • ¼ cup (30 g) cake flour

  • ¾ tsp (3 g) baking powder

  • ½ tsp (1 g) fine sea salt

  • 2 ⅕ Tbsp (35 g) granulated sugar

  • Water

  • Whipped cream

  • Powdered sugar

  • Butter

  • Maple Syrup


Traditional Pancake Method:

  1. In a small bowl, whisk together egg and milk.

  2. In a separate bowl, whisk and combine all-purpose flour with granulated sugar, salt, baking soda, and baking powder.

  3. Mix the dry ingredients with the wet ingredients while constantly whisking.

  4. While whisking add in melted unsalted butter. Whisk until combined. Rest for 5 minutes.

  5. Preheat a nonstick skillet over medium. Spray with spray oil or unsalted butter.

  6. Once hot spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom.

  7. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.

  8. Top with butter and drizzle with maple syrup to serve.

Japanese Pancake Method:

  1. Start by cracking the eggs into a medium bowl and separate them into two separate bowls. One for the yolks, and one for the whites.

  2. To the yolks, add in whole milk, vanilla extract, and whisk together. Sift in cake flour, baking powder, and fine sea salt. Whisk to combine.

  3. Separately begin beating the egg whites with an electric beater. Once soft peaks form, slowly add in granulated sugar at a time until all is added. Beat until stiff peaks form.

  4. Fold in a ¼ of the meringue into the yolk mixture until fully incorporated.

  5. Repeat this process a quarter at a time until all of the meringue has been added.

  6. Transfer to a piping bag.

  7. Heat a nonstick skillet over low heat until hot. Spray with cooking oil and wipe off any excess.

  8. Pipe two evenly sized mounds along with a spoonful of water. Immediately cover and let steam, and cook for 5 minutes.

  9. Lift the lid and pipe another large mound on top of the two mounds. Add another spoonful of water, cover, and cook for an additional 3-4 minutes.

  10. Carefully roll/flip the pancake, add another spoonful of water, and cover. Cook for 3-4 minutes.

  11. Remove from the pan, and add to a plate. Top with whipped cream, butter, and a generous dusting of powdered sugar.

Let's Get Cooking

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