Japanese Fluffy Pancakes

JAPANESE FLUFFY PANCAKES

4 servings 

Joey has been perfecting this recipe over the last several weeks and I think he’s got it just right now. In my opinion, these are the only pancakes worth eating. 

Ingredients:

2 egg yolks

¼ cup sugar

½ cup milk

¾ cup pancake mix (we buy golden malted online)

4 egg whites

Toppings:

butter

syrup

1 cup berries 

Method:

Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.

In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.

Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.

Grease six 3.5-inch metal ring moulds and set them in the middle of a pan over the lowest heat possible. We use the ateco stainless steel rings. 

Fill the moulds about ¾ of the way full with the batter, then cover the pan (we use our staub mini coquette lids on each ring) and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.

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.

Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

Original recipe source