Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup! You will need enough 3 1/2-inch ring molds to fill your frying pan for this recipe.

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.

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  • Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.

  • Mix flour, sugar, baking powder, and baking soda in a bowl.

  • Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.

  • Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.

  • Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

Nutrition Facts

195 calories; protein 5.3g; carbohydrates 26.4g; fat 7.6g; cholesterol 63.3mg; sodium 299.6mg. Full Nutrition
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