The popular Japanese pancake is incredibly fluffy, light and it’s so easy to make too. The key to have these perfect shape pancakes is a ring mold and a beaten egg white. Follow the recipe and see the ease of making them yourself.
Ingredients for Japanese pancake
- 1, 1/2 cups all purpose-flour
- 2 teaspoons baking powder
- 3 tablespoons confectioners sugar
- 1/2 teaspoon salt
- 1, 1/4 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 cup melted butter
- 1 egg yolk
- 3 egg whites
- 1/4 teaspoon cream of tartar
Add the milk, egg yolk, melted butter and vanilla extract in a bowl.
Whisk them together with a hand beater until combine.
Whisk the flour, confectioners sugar, baking powder and salt together in a large bowl.
Add the milk mixture into the large bowl and whisk with a hand beater until smooth.
In another large bowl beat the egg whites and the cream of tartar with a electric beater until stiff peaks forms.
Add 1/3 beaten egg white into the flour and milk mixture and stir to combine gently.
Add the remaining beaten egg white and fold gently until just combine. (remember not to over mix)
Grease the inside of a 3 to 4-inch-wide 2-inch-high ring mold with butter or cooking spray and place the mold in a nonstick skillet over low heat.
Fill the half of the mold with the batter.
Cover the skillet with the lid and cook for about 5 minutes until the batter rises to the top of the mold and is golden on the bottom.
Flip the molds carefully cover and cook until golden on the other side about 5 minutes more.
Remove the mold and serve your delicious fluffy pancake and enjoy…