On the weekend I made a gluten free version of the most popular and searched recipe on my blog, the “Extra Thick and Fluffy Japanese Pancakes“.
Some of my blog readers asked me whether the fluffy Japanese pancakes can be made with gluten free flour. Finally, I had time to try it out and am pleased with the result. I used Bob’s Red Mill brand Gluten Free 1 to 1 Baking Flour. The pancake texture is quite different from my original fluffy Japanese pancakes, but still super delicious. I actually quite like the gluten free version because the texture is like eating mochi. So if you are fan of mochi, the sticky rice cake, you will love the gluten free fluffy Japanese pancakes.
The pancakes are fluffy while they are warm and freshly made. I did not make much change in the ingredients from the original and I added measuring cups and grams in the measurements. I use the cups and weighted as well. Please note that I am in Australia and the measurement 1 cup = 250ml.
I also still don’t have a mould so I made them myself by recycling a milk carton which you can see in the photo back ground above. I washed the rectangle milk carton and cut the side to make it flat. Make 6 x 4 cm high strips to make about three 31cm long strips. Put two 4cm strips together with a stapler to create round mould and line with baking sheet. You can see a more detailed photo here if you need to.
Now the toppings. You can top with anything you like. I had this gluten free fluffy Japanese pancake with figs and honey comb and rice malt syrup. It also will be great with fresh berries, maple syrup, whipped cream, and ice-cream too. I leave it to your imagination and creativity.
My last tips for making fluffy Japanese pancake is that this need to be cooked through on really low heat. Because of extent of the height, it does take 15- 20 minutes before you flip it, so in order to avoid the bottom or top part getting burnt, cook it on low heat and be patient. For this gluten free version, after you mix the flour in, don’t stir too much, just fold the flour in with a wooden spatula. Also it will be better served and eaten immediately otherwise fluffiness will be lost( still delicious though, if you love mochi).
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- 1 cup 140g gluten free flour
- ½ tsp baking powder
- ¼ cup sugar or 50g
- 2 medium sized eggs 80g all together
- ¾ cup Butter milk to make up 1 cup with the egg
- 1/2 tsp vanilla extract
- 1 tbsp Japanese mayonnaise
- Butter maple syrup, ice-cream, etc. for toppings
- Sift all the dry ingredients together in a bowl and combine.
- In another bowl (or jug) add the egg, butter milk, vanilla extract and mayonnaise, whisk a little to combine.(Ignore the mayo smell, it will disappear after it's cooked).
- Make a well in the centre of the dry ingredients and pour the liquid mixture in.
- Mix together mix well to combine.
- Place three homemade pancake forms (instructions in the blog post) onto a frying pan over low heat and pour 1/3 of the mixture into each form.
- Place a lid on the frying pan and leave it for 20 minutes.
- Once the pancakes have little bubbles and the edge is slightly cooked, flip them over with your hands (wear gloves to handle them because they will be hot).
- Place the lid over the top again and cook for another 20 minutes on the other side.
- Remove the pancakes from the heat, remove the staples from the forms and take the pancakes out of the form.
- Serve the pancakes with your favourite toppings (e.g butter, syrup, ice-cream, etc.).