- 1 1/2 cups all-purpose flour
- 3 tablespoons confectioners’ sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk plus 3 large egg whites
- 1/4 teaspoon cream of tartar
- PAM- for cooking
- Maple syrup- for serving
four 3-inch-wide-by-2 1/2-inch-high ring molds: you can use any tall ring you have
This was my first time trying homemade Japanese pancakes and I was pleasantly surprised! They turned out amazing! The easiest way to make this pancake, start with THREE BOWLS!
Bowl 1: Mix together the dry ingredients: flour, confectioners’ sugar, baking powder and salt
Bowl 2: Mix together the wet ingredients: milk, melted butter, vanilla and egg yolk
Bowl 3: Mix 3 egg whites with a hand mixture until white peaks form (this takes about 3-5 minutes depending on the hand mixer
Mx together the contents of bowl 1 and bowl 2 in equal proportions, at the end fold in the contents of bowl 3
Heat up a pan on LOW HEAT- I had it on the lowest setting, spray the pan and the ring. Once the pan is heated pour the batter in 1/2 way into the mold, set a timer for 5 mixtures, flip and cook the other side for 5 more minutes.
Once it’s done pop it out of the mold and top with powder sugar ( confectioners’ sugar). Serve with fresh fruits, whipped cream, and maple syrup!