Fluffy Nutty Cinnamon Pancakes (If you're allergic to nuts just don't add in any nuts).

Today I feel like sharing a recipe tha I've tried out and was happy with. It's a Japanese hotcake recipe with my own little nutty twist.

Ingredients needed and their measurements.

100g Cake Flour (3.5 oz).

1 tsp Baking Powder.

1 Egg.

3 tbsp Sugar.

70ml Milk (2.4 fl oz).

2 tsp Vegetable Oil.

½ tsp Vanilla Extract.

1/2 tbsp Cinnamon.

1/4 cups (seperate) of whatever crushed nuts you prefer to use, and 1/8 cup of. (I use almonds.)

1/3 cup Powdered sugar

Icecream of your choosing.

Heated syrup.

Whipped cream.

Instructions for baking:

Step 1: In a small/medium bowl combine the flour, the baking powder, and the cinnimon and mix them together, then sift the dry ingredient mixture into another bowl to get rid of annoying clumps. They'll also be well mixted this way.

Step 2: In a separate medium bowl mix the egg (beat it for aout 3 second first), sugar, and milk, vegetable oil, and vanilla extract all while stirring.

Step 3: Make a small/shallow hole into the bowl of the dry ingredients (your flour and baking powder mixture), and pour in the egg mixture while stirring. Slowly mix in the flour form the center to the outside so there won't be any try pockets of flour that'll ruin your pancakes.

Step 4: Stir in 1/4 cup of nuts. Continue stiring until all the flour is moistened so you know it's ready.

Step 5: (Have a wet cloth layed out on stand by.) Coat a pan with vegetable oil, and turn on the burner. When the pan gets hot enough place the pan on the wet cloth to cool it down a little so the pancakes brown evenly, and don't burn. Make sure you place the pan back on the stove (make sure it's on about medium/medium-low heat.)

Step 6: Ladle the batter onto the pan, and cover it with the pans cover. Flip it as soon as soon as small bubbles form at the top, and make sure the bottom is golden brown while the top is moist and bubbly when you do flips it. Repeat this step with all of them, and place them on a plate.


Coat the top of the pancake pile with powdered sugar, place a dalop of whipped cream on top and make sure it's in the middle. Grab a scoop of icecream and place it on the whipped cream, sprinkle on the 1/8 cup nuts, add more decorations of your choosing, then pour the hot syrup on top, and enjoy.

Serving size is 2-3 large fluffy pancakes. Once again if you're allergic to nuts do not add them in, and feel free to put whatever toppings you want to on top.

Your pancake on it's own should look like this japanese hotcake, or at least close to it:

Fluffy Nutty Cinnamon Pancakes (If you're allergic to nuts just don't add in any nuts).


Most Helpful Guy

  • Only one point. Leaving small dry pockets in the batter makes the pancakes fluffier. The batter should be lumpy. Try it and you will see.

    • It also leaves flour remains in your pancakes.

    • Show All
    • That recipe uses all purpose flour to the rules apply differently, mine uses cake flour which makes it fluffier on it's own. There's many different kinds of flours and cake flour and all purpose flour are not the same kind of flour.

    • I always use cake flour for pancakes, Lily White, it still makes a big difference. Like I said, try it next time and you will see.

Most Helpful Girl

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