1. Beat the eggs, milk and liquid shiokoji.
2. Add the remaining ingredients and mix until obtaining a smooth batter. Set aside to rest for 30 minutes.
3. Heatup a pan and add a knob of butter.
4. Add a ladleful of pancake batter.
5. When small bubbles appear on the surface, your pancake is ready to be flipped.
6. Flip the pancake over and cook for an additional minute.
7. Serve warm, decorate with seasonal fruits, candied yuzu peels and maple syrup!
These pancakes are not really sweet, so you can use this recipe for a nice brunch ! Garnish with scrambled eggs, grilled bacon, avocado slices and cherry tomatoes for example.
Enjoy!