★★★★★ 999 Reviews: My BEST #Recipes >> Fluffy Japanese Pancakes
This incredible pancake can be served in the morning and Very delicious. I suggest not eating pancakes with syrup because they are sweet enough. I use cookie cutters as molds and they work perfectly.
I can also make pancakes in a fun form. Many of the pleasures we feel with pancakes because sweetness do not make us bored to try continuously
Ingredients
for 4 servings
- 2 egg yolks
- ¼ cup sugar (50 g)
- ½ cup milk (120 mL)
- ¾ cup pancake mix (95 g)
- 4 egg whites
- butter, to serve
- syrup, to serve
- assorted berry, to serve
Preparation
- Mix together the egg yolks, sugar, milk, and mix pancakes 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 the 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 two 3.5-inch (9 cm) metal ring molds and set them in the middle of the pan over the lowest heat possible.
- Fill the mold about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes is 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!
Thank you for seeing our Fluffy Japanese Pancakes recipe.
