Fluffy Japanese Pancakes
Some stores carry Japanese pancake mixes, but there really is nothing like the taste of homemade. When I first made these, they didn’t turn out like expected. I soon discovered that I hadn’t beaten the eggs long enough, and over mixed the batter; so don’t be discouraged if they don’t turn out exactly as planned the first time.
Ingredients
- 1 ½ cups Bisquick
- 3 tbsp icing sugar
- 1 tsp baking powder
- 1 ¼ cups buttermilk
- 4 tbsp butter, melted
- 1 tsp vanilla extract
- 1 egg yolk
- 3 egg whites
- ¼ tsp cream of tartar
Instructions
- In a large mixing bowl, blend one and one-half cups of Bisquick, three tablespoons of icing sugar and one tablespoon of baking powder.
- In a separate bowl, stir one and one-quarter cups of buttermilk, four tablespoons of melted butter, one teaspoon of vanilla extract and the egg yolk. Mix until well combined.
- In a small mixing bowl, using an electric hand mixer, beat three egg whites with one-quarter teaspoon of cream of tartar. Continue beating for two minutes.
- Combine the flour and milk mixture and stir until blended, being careful not to over mix.
- Gently fold in the egg whites.
- Spray the inside of four3-inch-high ring molds with cooking oil.
- Spray a skillet with cooking oil and heat over medium heat. Place the prepared ring molds into the skillet and fill each one halfway with the pancake batter.
- Cover the skillet. Flip the molds over when the batter has reached the top of the mold. Both sides should be golden brown.
- Transfer to a serving dish and remove the mold.
- Serve with melted butter and syrup.
Tried this recipe?Let us know how it was!
