These impressively tall soufflé pancakes are similar to American pancakes, but lighter and fluffier. They’re delicate, pillowy pancakes that are not only super fun to make and eat, but also incredibly tasty.
Makes 8 (3.5-inch) pancakes
Ingredients
Japanese Hot Cakes
2 large eggs, separated
¼ tsp cream of tartar
1 ½ cups cake flour
3 Tbsp confectioners' sugar
2 tsp baking powder
½ tsp salt
1 ¼ cups full-fat buttermilk
¼ cup unsalted butter, melted and cooled
1 tsp pure vanilla extract
Directions
Japanese Hot Cakes
In a medium-sized bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form.
Spray four 3.5-inch metal ring molds with nonstick cooking spray and place them in the middle of a frying pan or skillet on low heat.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the egg yolks, buttermilk, butter, and vanilla. Add the flour mixture and stir until combined.
Using a rubber spatula, gently fold the egg whites into the pancake batter until just incorporated, ensuring not to deflate the batter.
Pour about ½ cup of the batter into each ring mold and cover the pan. Cook until bubbles start to form at the top of each pancake, about 5 minutes. Use a spatula to loosen the pancakes from the pan, then quickly flip over and cook for another 3-4 minutes, or until set. Serve hot with butter and syrup.