I found this recipe in a Japanese magazine. I’ve tried many pancake recipes in the US over the decades, but never pancakes with yeast. Although I like to make pancakes for my family, I am not a pancake lover myself. I tried this recipe just out of curiosity–and I loved it.
This recipe produces a very thin pancake, but it has some body (not hard). Its taste and texture are close to crepes, but not exactly. Like crepes, this pancake is great with savory toppings such as roasted vegetables and smoked salmon, as well as sweet toppings such as fruit and syrup. I also like to eat it plain with salted butter, or with honey butter (salted butter mixed with honey).
1 cup cake flour (all purpose or whole wheat is fine too)
¼ teaspoon dry yeast
1 large egg
2 teaspoons sugar
250 ml milk (whole or reduced fat)
1 Tablespoon melted butter (salted)
1. Whisk the flour and yeast together and set aside.
2. Lightly beat the egg. Add sugar and milk to egg in a bowl and mix well with whisk.
3. Add the flour mixture and whisk until smooth.
4. Add warm melted butter and mix well.
5. Cover the bowl with plastic wrap and refrigerate overnight.
6. Heat a nonstick pan over medium heat and wipe the pan with oiled paper towel.
7. Lightly mix the batter and pour into the pan with a ladle. Do not spread the batter by swirling the pan. Let the batter spread by itself.
8. When small holes appear on the surface and pancake is no longer runny (few minutes), flip it over.
9. Cook the other side until it is done (about a minute)