Fluffy Japanese Pancakes

for 4 servings
2 egg yolks
¼ cup sugar(50 g)
½ cup milk(120 mL)
¾ cup pancake mix(95 g)
4 egg whites
butter, to serve
syrup, to serve
1 cup assorted berry(175 g), to serve

1-Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2-In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3-Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4-Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
5-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.
6-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.
7-Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

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