• Antoinette

Now this is what I call a PANCAKE!

Fluffy Japanese Pancakes


1/2 cups all-purpose flour

3 tbsp. confectioners' sugar

2 tsp. baking powder

1/2 tsp. kosher salt or 1/4 tsp. Table salt

1 1/4 cups whole milk 

1/2 tsp. pure vanilla extract

4 tbsp. butter, melted and cooled, plus more for serving 

1 egg yolk plus 3 egg whites

1/4 tsp. cream of tartar

Nonstick cooking spray

Maple syrup, for serving


Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.

Whisk together the whole milk, vanilla, melted butter and egg yolk in a medium bowl until combined. 

Using electric mixer beat together the egg whites and cream of tartar in another large bowl for about 2 minutes, until stiff peaks appear.

Stir the milk mixture into the flour mixture until combined. Stir about half of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (do not over mix). 

Lightly spray the inside of four 3-inch round cookie cutter molds with nonstick cooking spray.

Heat large nonstick skillet over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter. Cover the skillet with lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 4-5 minutes. Using a metal spatula flip the entire ring mold over quickly. Cover and cook until golden on the other side, about 5 minutes more. (The pancakes should come out of the cookie mold easily, however you can slide a knife down the inner portion of cookie mold and loosen). Transfer pancakes to a plate and serve with butter and warm maple syrup.

Enjoy! 😉

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