A great way to spice up your brunch game is by making breakfast recipes from other countries. These Lemon Blueberry Japanese Pancakes will not disappoint and you’ll be surprised at how easy they are to make!
Traveling has been a huge part of my life. My dad is from Greece, so I spent a few summers there visiting family and traveling to other countries to soak in the sights, sounds, and culture. Being exposed to different cultures at a young age has given me an enormous appreciation for it. I love learning about and experiencing other peoples’ food, music, history, art, and ways of living.
Even though the world is a huge place and our cultures vary so much from continent to continent, there are always little similarities you can find, especially when it comes to food. Pancakes are a perfect example. Just about anywhere you go, you can find pancakes that come in all shapes, sizes, and flavors. Everyone loves a good pancake! Crepes, Pannenkoeken, Blintz, Olady, Raggmunk, Cachapas, Anjero, Kimchijeon, Uttapam, Ponnukaka, Tiganites…the word “pancake” sounds different across the globe!
A great way to spice up your brunch game is to try making a new pancake from a different country. A simple Google search will turn up tons of recipes and options for creating a new pancake for your family and friends to try. I have seen Japanese pancakes floating around the internet and I was so intrigued by their fluffy, short, and fat appearance. They are almost too darling to eat!
Lemon Blueberry Japanese Pancakes
A few notes before you start whipping up the batter: You will need a round stainless steel cookie cutter about 2.5 to 3 inches in diameter, depending on how big you want them. I bought mine on Amazon, and you can find them here. It is crucial to brush oil on the inside of the ring to prevent the pancake from sticking to it, as well as the pan. Don’t forget to let the ring heat up on the pan or griddle before you pour the batter inside, because the ring needs to be hot to help cook the pancake. Be sure to use a timer to make sure you let the pancake cook a full four minutes on one side and two minutes on the other side, otherwise it will be undercooked in the center. Use an oven mitt to help push the pancake mold onto your spatula to flip it. To get the pancake out of the ring, use a knife to carefully loosen it from the sides and gently push it out.
My Lemon Blueberry Japanese Pancakes will not disappoint. They are packed with flavor, fluff, and are too cute for words! They will have all of your family and brunch guests saying, “Konichi-WOW!”
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons lemon zest
- Juice from 1/2 lemon
- 1/2 cup fresh blueberries
- 2 tablespoons vegetable oil
- Use a blender to mix the eggs, buttermilk, sugar, vanilla, and salt. Blend on the lowest speed for 5-10 seconds until combined. Add flour, baking powder, baking soda, zest, and juice from the lemon. Blend for 15 to 20 seconds or until the batter is completely combined.
- Heat a sauté pan or griddle over medium-low heat and using a pastry brush, brush the inside of the ring mold and center of the pan or griddle with oil. Place the ring mold, blunt side down, in the center of the pan and let it heat up for a few minutes. Pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side. Place 6-7 blueberries on the pancake while it is still runny.
- Cook the pancake for four minutes. Bubbles will start to form on the top of the pancake. Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional two minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny. Serve immediately, stacked with butter and syrup.
- Leftover pancakes can be stored in the fridge for up to 3 days and warmed up on a buttered pan.
Home Chef Tip: If you do not have buttermilk, you can make your own by mixing one cup of regular milk with a tablespoon of either lemon juice or white vinegar. Stir and let sit for 5-10 minutes before using.
We hope you love these Lemon Blueberry Japanese Pancakes from SoFabFood Contributor, Claire from Mama du Jour, as much as we do. If you like this Sunday brunch idea, visit our Breakfast section for even more recipes to help you start your day off right. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible breakfast food inspiration. Enjoy!