Thick, fluffy and souffle-like, Japanese pancakes are delicious. The addition of beaten egg whites folded into the batter make them light and airy. Serve with berries, butter, and syrup.
Ingredients
2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Preparation
- In a large bowl, mix together the egg yolks, sugar, milk, and pancake mix until the batter is smooth and without large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch (9 cm) metal ring molds. Place molds in the middle of a large skillet over low heat.
- Fill the molds about three-quarters of the way full with the batter. Cover the pan and cook for about 10 minutes, or until the center of the pancakes are slightly jiggly.
- Using a spatula, gently release the molds filled with batter from the skillet, then flip them over very carefully, making sure not to spill any batter.
- Cover and cook for another 5 minutes. Remove from pan. Remove pancakes from molds and serve immediately.
Makes: 4 servings
Please follow and like us:
