Mirin-Flavored Fluffy Pancakes
A double dose of mirin creates fluffy pancakes and a luscious syrup to match
25min
786kcal
551mg
- Nutrition facts are for one serving.
- As slightly different cooking results may occur, please adjust heating time accordingly for the microwave and heat-safe containers used. This recipe may contain residual alcohol. Please be cautious if serving to children or those sensitive to alcohol.
Ingredients(Servings: 2 / Making: 4 pancakes)
Directions
- Prepare the mirin syrup. Pour 150 ml (5.1 fl. oz.) of mirin from (A) into a small pot and bring to a boil over medium heat. Reduce to medium-low heat and simmer until reduced by half. Allow to cool.
- Place the butter into a small heat-safe bowl and heat uncovered in a microwave (600W) for about 20 seconds until melted.
- Crack the egg into a bowl, add the mirin for the batter and milk, then whisk well to combine.
- Add the pancake mix and stir until no flour remains. Add the melted butter from (2) while still warm and mix until evenly combined.
- Heat a fry pan over medium heat and lightly coat the surface with oil using a paper towel.
- Using a ladle, pour 1/4 of the batter into the fry pan and cook over low heat for about 3 minutes. Once golden brown, flip over, cover with a lid, and cook over low heat for about 2 minutes. Once cooked through, remove from the fry pan and repeat with the remaining batter.
- Serve on plate, top with butter (extra) if desired, and drizzle with the mirin syrup from (1).
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