Fluffy Japanese Pancakes

Posted: December 29, 2016 in General
Tags: ,

japaneesepancakesINGREDIENTS

Servings: 4

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve

 

PREPARATION

1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
5. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
6. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.
7. Enjoy!

I forgot where I found this recipe I’ve had it for a long while, but this is one of my favorites for breakfast or a late night dinner

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Comments
  1. ngfayeng says:

    I have never seen a fluffier pancake

    • Gayle says:

      The key is to use a ring mold at least 3 inches deep so the pancakes kind of grill and bake in the pan, the whipped egg whites gives it that fluffy raise

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