Japanese Pancakes
We used Hulisen 3(w) 1¾(h)-inch round cake rings. You can also use English muffin rings, but the pancakes won’t be as tall and impressive looking.
Makes 8 pancakes Total time: 40 minutes
WHISK:
3/4
5
1
1/2
1/2
3
1
BEAT:
5
1/2 × cup all-purpose flour Tbsp. granulated sugar, divided tsp. baking powder tsp. kosher salt cup whole milk egg yolks tsp. almond extract
egg whites, cold tsp. cream of tartar Vegetable oil
Water
Butter recipe Caramel Buttermilk Syrup or Blueberry-Orange Syrup with maple, page 32
Whisk together flour, 2 Tbsp. sugar, baking powder, and salt in a bowl. Whisk together milk, egg yolks, and almond extract in a bowl, then whisk in flour mixture until incorporated.
Chill batter, uncovered, while making meringue.
Beat egg whites, remaining 3 Tbsp. sugar, and cream of tartar with a mixer on medium speed until sugar dissolves. Increase speed to medium-high and continue beating egg whites until stiff peaks form.
Fold one-third of meringue into batter with a whisk until incorporated. Continue folding meringue, until all meringue is incorporated.
Lightly coat the inside of four
3 × 13/4-inch cake rings with nonstick spray.
Lightly coat a nonstick skillet with vegetable oil; heat over mediumlow. Place prepared rings in skillet and fill each with 1/2 cup batter (each ring should be about halfway full). Add 2 tsp. water to skillet, cover with lid. (Chill batter, uncovered, while pancakes cook.)
Cook pancakes until batter rises to tops of rings and bottoms are golden, about 5 minutes. Grab one ring with tongs and slide a thin spatula under ring to release pancake and carefully flip; repeat with remaining rings and pancakes. Add another 2 tsp. water to skillet, cover, and cook pancakes until bottoms are golden, about
5 minutes more. Transfer pancakes to a plate and remove rings; repeat procedure with remaining batter.
Serve pancakes with butter and syrup.
Per pancake: 100 cal; 2g total fat (1g sat); 71mg chol;
233mg sodium; 16g carb (0g fiber, 7g total sugars);
5g protein