Nutty Japanese pancakes
For the pancakes
- 125g/4½oz self-raising flour
- 2 tbsp soft light brown sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 125ml/4fl oz full-fat milk
- 1 large free-range egg, beaten
- 1 tbsp Greek yoghurt or 1 tsp lemon juice
- 15g/½oz butter, melted
- 1 tbsp sunflower oil
- 1–2 tsp icing sugar, to serve
For the filling
Mix the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Pour in the milk and stir well. Add the egg, yoghurt and melted butter and whisk together to combine.
Mix together the ingredients for the filling in a small bowl and set aside.
Heat a teaspoon of the oil in a large non-stick frying pan over a medium heat. Ladle two heaps of the batter into the pan and spread into discs around 9cm/3½in in diameter. Cook for 1 minute, or until puffed up and tiny bubbles have risen to the surface. Top one of the pancakes with a tablespoon of the nut filling and cover with the second pancake, uncooked side down.
Cook the sandwiched pancakes for a further minute on that side, then gently flip over and cook on the other side for an extra minute, or until the pancake is just cooked, but still creamy in the centre, adding a little extra oil if needed. Transfer to a warmed plate, sprinkle with sifted icing sugar and serve. Repeat with the remaining batter and filling to make a second pancake.
Not all coconut milk separates, so it's important to use good quality coconut milk. Often this isn't the most expensive – look for a high percentage of coconut extract in the ingredients list. Chilling the coconut milk will also help it to separate.