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1
Whisk the tofu in a large bowl until creamy.
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2
Add the egg and sugar and mix well with the whisk.
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3
Add the flour and baking powder and lightly mix in an up and down motion.
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4
Add the milk and use a whisk to mix it well.
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5
(I used a rubber spatula in the picture, but that was just to make it look prettier.)
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6
Let the batter rest for about 30 minutes.
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7
(Add honey, maple syrup, cream cheese, or cream to taste.)
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8
Heat up a frying pan, turn off the heat, and then cool the surface with a wet cloth.
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9
Before turning the heat back on, plop about 1/3 of the batter into the pan.
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10
Turn on the heat and fry the pancake until the surface starts to bubble.
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11
Carefully flip it over, cover with a lid, and continue cooking for 2~3 minutes.
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12
(Do not press down)
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13
Repeat steps 6 and 7 two more times for the remaining batter.
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14
If you are using a non-stick pan, you don't need oil.
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15
Transfer to a plate and enjoy!
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16
Serve with butter and honey, butter and maple syrup, maple and cream cheese, cream and custard.
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17
They're full of tofu, so brown sugar syrup and kinako soy flour would also be a great match!
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18
Try out various combinations to find your favorite!
