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Japanese Pancakes

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Print Recipe

Fluffy Souffle like pancakes

Ingredients

Scale
  • 4 large egg whites
  • 2 large egg yolks
  • 1 1/4 cups low-fat or full-fat buttermilk, at room temperature
  • 2 tablespoons unsalted butter, melted and cooled slightly, plus more for serving
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Beat the egg whites to stiff peaks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an eletric hand mixer and large bowl.) Beat on medium-low speed until frothy. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes more. Place the bowl in the refrigerator while you prepare the rest of the batter.

  2. Whisk the wet ingredients together. Whisk the egg yolks, buttermilk, butter, and vanilla together in a large bowl.

  3. Add the dry ingredients. Add the flour, sugar, salt, baking powder, and baking soda and whisk until just combined (a few lumps are okay).

  4. Fold in the beaten egg whites. Remove the beaten egg whites from the refrigerator. Using a rubber spatula, gently fold them into the pancake batter in three additions until just combined (a few streaks of egg white are okay)

    1. Prepare the pan and ring molds. Coat a large nonstick skillet with cooking spray and heat over medium-low. Coat the insides of the ring molds with cooking spray and space them evenly apart in the skillet.

    2. Spoon in the batter. Spoon the pancake batter into each of the ring molds so that it fills them each slightly less than halfway full (you’ll use a scant 1/2 cup of batter in each).

    3. Cover the skillet with a towel. Carefully cover the skillet with a clean kitchen towel (the towel shouldn’t touch the bottom of the pan or hang over the edges) and place the lid over the towel (if you have a gas stove, be careful that the towel is not near the flame).

    4. Cook the pancakes 13 to 15 minutes. Cook, covered, until the batter has risen, bubbles have formed, edges appear dry, and the center just barely jiggles, 13 to 15 minutes.

    5. Flip the pancakes. Working one ring mold at a time, grasp with tongs and quickly flip the mold. Carefully run a small offset spatula or butter knife around the inside of each mold to loosen the pancake, then gently push the pancake down the mold so that the bottom is in contact with the pan. Continue cooking, uncovered, until pancakes are set, about 3 to 4 minutes more.

    6. Release the pancakes. Remove the skillet from the heat. Carefully run a small offset spatula or butter knife around the inside of each mold to release the pancakes again, then carefully remove the mold. Wipe the molds clean, coat with cooking spray, and repeat process with remaining batter.

    7. Serve. Serve pancakes with butter, maple syrup, and berries.

     

Notes

Cover the skillet with a folded tea towel. You’re cooking these pancakes low and slow to give them time to rise. Covering the pan with a towel traps the heat inside, essentially steaming these pancakes for the lightest, fluffiest texture. 

Don’t flip too soon. Wait until bubbles have formed on the tops of the pancakes and the center just barely jiggles before firmly grasping the molds with tongs and quickly flipping them over. Flip too soon, and the uncooked batter will ooze out into the pan. Giving the batter enough time to set before flipping also allows the bottom to get nicely golden-brown and crisp. It took me a few times making before I could flip them without oozing out.

Find it online: https://www.sweetnsaucykitchen.com/japanese-pancakes/