It’s no secret that Japan is killing it in the breakfast realm. From pancake-flavored pudding (complete with syrup-flavored dipping sauce) to perfectly rolled tamagoyaki, Japanese breakfasts are wildly creative and packed with flavor. Our favorite Japanese breakfast treat is of course those mile-high fluffy pancakes, made even more enticing when miniaturized and skewered with fresh fruit.
Also known as “kushi pancakes,” these pancake and fruit skewers look super impressive, but take the same amount of work as a classic pancake breakfast. First, you’ll fry up a batch of fluffy pancakes in tiny ring molds. Pierce the cakes and slices of fresh fruit (like peaches, strawberries, and bananas) through soaked wooden skewers, then drizzle the whole thing with chocolate sauce. Finish the skewers off with a light dusting of rainbow sprinkles. Have you ever seen something more delightful? No, you haven't.
Fluffy Pancake Skewers
Photo by Daniel Agee
½ cup whole buttermilk
3 tablespoons granulated sugar
2 large egg yolks
1 ¼ cups (about 5 ounces) self-rising flour
1 teaspoon baking powder
3 large egg whites
½ teaspoon kosher salt
¼ cup hazelnut-chocolate spread (such as Nutella)
3 tablespoons whole milk
Strawberries, peach slices, banana slices
Candy sprinkles (optional)
How to Make It
Whisk together buttermilk, sugar, and egg yolks in a medium bowl until combined. Sift together flour and baking powder. Stir flour mixture into buttermilk mixture just until combined. Set aside.
Beat egg whites and salt with an electric mixer or heavy-duty electric stand mixer fitted with the whisk attachment on high speed until medium peaks form, 2 to 3 minutes. Gently fold egg white mixture into batter until combined (be careful not to deflate egg whites).
Heat a nonstick skillet coated with cooking spray over medium-low. Coat 3 (1 3/4-inch to 2-inch) ring molds with cooking spray, and place in middle of skillet. Fill ring molds half full of batter. Cover and cook until golden brown on bottom, 3 to 5 minutes. Turn pancakes; cover and cook until golden brown and cooked through, 3 to 4 minutes. Transfer pancakes to a plate, and let stand until cool enough to handle, 3 to 5 minutes.Press pancakes out of molds. Repeat with remaining batter.
Microwave hazelnut-chocolate spread on HIGH until warmed, 15 to 30 seconds. Stir in milk. (Spread may seize; continue stirring until combined and smooth.) Thread pancakes and desired fruit on each of 6 wooden skewers, and drizzle with hazelnut-chocolate spread mixture. Add sprinkles, if desired.