Tuesday, August 12, 2008


When my guests are Asians, i know what to serve for breakfast but what do you serve American Guests for breakfast besides leaving the boxes of cereals and milk on the table? Flapjacks are the easiest to dish up. I made some smaller and fill with red bean paste and they were the best Dorayaki ever.


2 c. unsifted all purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 c. milk
6 tbsp. butter, melted
4 lg. eggs, separated at room temperature
Vegetable oil for frying
Butter, optional


Combine flour, sugar, baking powder and salt.
Beat together milk, butter, and egg yolks.
Stir into flour mixture just until moistened.
In small bowl with electric mixer beat egg whites until stiff peaks form.
Fold into flapjack batter.

Heat a large non-stick skillet (i use Cusinart Griddle) over medium heat and rub lightly with oil.
Spoon batter about 1/2 cup at a time into skillet to make 5 1/2 inch rounds. For Doriyaki, spoon 1/4 cup or less to make 2 - 2 1/2 inch rounds.
Fry until surface appears dry and bubbles form around edge. Turn and fry on other side until done 2 to 3 minutes on each side.
Serve with butter and maple syrup and for Doriyaki, sandwich with red bean paste



Wati's Kitchen said...

hi lily,
it look nice to eat...

Anonymous said...

I sometime put fresh fruits like berries, bananas or strawberries. Banana pancakes my favorite. Kids chocolate pancakes.

Anonymous said...

Mmm, Flapjacks. I like berries also. Doriyaki now in Japan use many different fillings. Chocolate, fruits,ect. In states my friends use cake frostings and jams.

Anonymous said...

Hi Lily,

Just wanted to say your flapjack looks so good! I heard from friends that when doing pancakes or flapjacks, only hotplate are able to get a nice golden brown top, like yours. Am i right?However, mine is the stove type, so my pancakes always look very bad! haha :)

Unknown said...


a nonstick pan will give you a nice golden brown too. You must wipe away the oil from the pan with a kitchen towel before making the pancakes and regulated the heat.

Anonymous said...

Lily, When I make flapjack or pancakes I use my favorite cast iron frying pan spray with cooking spray of course. It cook and brown food well. I use it for Mongolian Bar B Q. on portable burner it fun for family.

Anonymous said...

Hi Lily, would you have the recipe for the custard filling that some dorayaki has? Would like to eat those!..MMm...just thinking about those makes me drool.

Unknown said...


i am afraid i have not eaten doriyaki with custard filling.

you could make custard or instant pudding from a pkt and they should be good for these pancakes

Anonymous said...

On this recipe you said "fold into flapjack batter" how to do that? I never know how to get the proper shape of a flapjack, can I use a normal big size wok? or should i buy a small frying pan

Unknown said...


folding in beatened egg whites means, stir in gently and not to deflate the egg whites.

a wok would not work for flapjacks cos it has more batter and unlike crepe, the crepe can use a wok, cos you can swirl the batter and it will coat the wok.

Patricia K said...

The flapjacks I know are the ones that are made with rolled oats and cooked to a crispy sides. I heard from Lynn that flapjacks in the US are pancakes. Ah ha!

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