Fluffy Japanese Pancakes
"It's so fluffy!!" Delicious, sweet, and beautiful. Stun your guests or family every single time!
Ingredients
- 1 1/2 cups flour
- 3 tbsp powder sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups whole milk
- 4 tbsp butter melted and then cooled
- 1 tsp vanilla extract
- 1 large egg yolk
- 3 large egg whites
- 1/4 tsp cream of tartar
Instructions
- In a large bowl and with an electronic mixer on medium-high, beat the egg whites and cream of tartar until stiff peaks form. (about 2 minutes). Then place in the refrigerator.
- Combine the flour, powder sugar, baking powder and salt in a large bowl.
- In another bowl, whisk together the milk, melted butter (cooled), vanilla, and egg yolk (only 1).
- Stir the milk mixture into the flour mixture.
- Gently stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites. (Be careful not to over mix, it is completely fine to have white parts still.)
- Lightly spray griddle and ring molds (or cookie cutter shapes) with nonstick spray.
- Turn griddle to medium-low heat. Fill 2/3 of the ring molds (or cookie cutters) with batter. Cover the ring molds with a clear lid until the batter rises to the top.
- Cook for about 5 minutes or until the bottom is golden. With a spatula and tongs, carefully flip the rings. (Takes practice, but you'll get it!). Cook the other side for about 5 minutes or until the bottom is golden.
- TIP: Turn oven to 150°F and keep pancakes warm until ready to serve.
- Serve with your choice of fruit and syrup!