Japanese Fluffy Pancakes Ingredients • 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 • 1/2 teaspoon vanilla extract • 1 egg yolk 3 large egg whites • 1/4 teaspoon cream of tartar
Directions 1. Whisk together the flour, confectioners’ sugar, baking powder and salt 2. Whisk together the milk, melted butter, vanilla and egg yolk 3. Beat the egg whites and cream of tartar in another large bowl 4. Stir the milk mixture into the flour mixture. Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites. 5. Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more.
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