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)
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
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.