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japanese pancakes
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Japanese Pancakes

Chef Josh Dyer's Japanese pancakes use whipped egg whites for their signature height and airy texture. Ring molds are essential for achieving the classic soufflé-style presentation.
Author Josh Dyer

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp icing sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/4 cups room-temperature milk
  • 4 tbsp unsalted butter, melted and cooled plus more for serving
  • 1/2 tsp pure vanilla extract
  • 1 large egg yolk
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • nonstick cooking spray
  • maple syrup for serving

Instructions

  • In a large bowl whisk together the flour, icing sugar, baking powder and salt.
  • In a second medium bowl, whisk together the (room-temperature) milk, melted butter, vanilla and egg yolk until combined.
  • Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Stir the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the remaining egg whites taking care not to over mix.
  • Lightly spray the inside of four 3-inch-wide x 2½-inch-high ring molds with nonstick cooking spray.
  • Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat.
  • Put the prepared ring molds in the middle of the skillet and fill each with 125 ml (½ cup) of batter (it should fill each ring mold about halfway).
  • Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.
  • Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip.
  • Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold.
  • Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
  • Serve with butter and maple syrup. The pancakes should be eaten before they deflate.