Fluffy Japanese Pancakes
A wonderfully fluffy and jiggly pancake. A popular and delicious trend in Japan.
Ingredients
- 2 egg yolks
- 1/4 cup sugar
- 1/2 cup milk
- 3/4 cup pancake mix
- 4 egg whites
- butter to serve
- syrup to serve
- 1 cup assorted berries to serve
Instructions
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Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
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In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
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Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
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Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
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Fill the moulds 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 are slightly jiggly.
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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.
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Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!