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.
EDITED TO UPDATE: I've made this recipe again and have addressed the problems in my original review by putting a heaping 1/4 cup of batter into each ring, not 1/2 cup. This approach makes 8 pancakes - that are still very tall and fluffy! Also, using 1/4 cup batter per ring makes it *much* easier to flip and you're assured that the middle will cook all the way through. I cooked them for 4 minutes per side on my stove's lowest flame setting. ORIGINAL REVIEW: Very delicious but tough to execute. I couldn't get the hang of the flip!! Whenever I flipped, some batter would spill out of the mold...even though I waited the full 5 minutes and looked for bubbles before flipping. I followed the recipe exactly and had enough batter for exactly 5 pancakes (I used 3.5" ring molds). I made only two at a time because you need some room in the pan to do the flip. The flavor and texture were classically Japanese -- a cross between pancakes and sponge cake...and only mildly sweet which I appreciated. It helps to spray some Pam on the bottom of your pan, even if it's non-stick.
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It was a pancake, a very thick pancake. It looked nice on plate but since it was so 'cakey' it seemed to really soak up the maple syrup (I only use the real stuff). I didn't have 3 forms the same size so I just piled them up in a tower.
Read MoreEDITED TO UPDATE: I've made this recipe again and have addressed the problems in my original review by putting a heaping 1/4 cup of batter into each ring, not 1/2 cup. This approach makes 8 pancakes - that are still very tall and fluffy! Also, using 1/4 cup batter per ring makes it *much* easier to flip and you're assured that the middle will cook all the way through. I cooked them for 4 minutes per side on my stove's lowest flame setting. ORIGINAL REVIEW: Very delicious but tough to execute. I couldn't get the hang of the flip!! Whenever I flipped, some batter would spill out of the mold...even though I waited the full 5 minutes and looked for bubbles before flipping. I followed the recipe exactly and had enough batter for exactly 5 pancakes (I used 3.5" ring molds). I made only two at a time because you need some room in the pan to do the flip. The flavor and texture were classically Japanese -- a cross between pancakes and sponge cake...and only mildly sweet which I appreciated. It helps to spray some Pam on the bottom of your pan, even if it's non-stick.
Thanks to your recipe, saying to cover pan, I did it. I was wondering why they wouldn't come out, cuz the other one doesn't say cover pan. Also, you can't flip them til bottom is golden brown, and make sure batter isn't too loose. Thanks so much.
It was a pancake, a very thick pancake. It looked nice on plate but since it was so 'cakey' it seemed to really soak up the maple syrup (I only use the real stuff). I didn't have 3 forms the same size so I just piled them up in a tower.
It looks good.. can I use vegetable oil instead of butter and if so, how much oil?
