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fluffy Japanese pancakes

the fluffiest. the airiest. the creamiest. the best pancake award goes to these fluffy Japanese pancakes today, on the 19th day of COVID-19 breakfasts.

(serves 4 & takes 30 minutes)

ingredients

1½ cups all-purpose flour

3 tbsp confectioners' sugar

2 tsp baking powder

½ tsp kosher salt 

1¼ cups milk 

4 tbsp unsalted butter, melted

½ tsp vanilla extract

1 egg yolk + 2 large egg whites

¼ tsp cream of tartar

nonstick cooking spray

maple syrup, for serving

*ring molds needed

procedure

1. in a large bowl, combine flour, confectioners' sugar, baking powder & salt. in a medium bowl, whisk together milk, butter, vanilla & egg yolk.

2. in a large bowl, beat egg whites & cream of tartar with an electric mixer on medium-high speed until stiff peaks form. stir milk mixture into flour mixture, then slowly fold in beaten egg whites.

3. spray inside of 2½" high ring molds & a skillet with cooking spray. place ring molds on the skillet & heat skillet over medium-low heat.

4. fill each mold with ½ cup batter, cover skillet with the lid, & cook 5 minutes. using a spatula & tongs, flip ring molds & cook another 5 minutes on this side. transfer to a plate & remove mold. serve with butter & maple syrup.

enjoy!

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