Fluffy Japanese Pancakes Recipes

Steps:

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

Steps:

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

Steps:

• Beat eggs and sugar together in a bowl using an electric mixer on medium speed until well blended.
• Mix flour and baking powder together in a separate bowl. Slowly mix into the sugar-egg mixture; batter will thicken rather quickly. Slowly add milk. Stir in vanilla extract.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
• Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
• Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.