JAPANESE FLUFFY PANCAKES NEAR ME RECIPES

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FLUFFY JAPANESE PANCAKES RECIPE | FOOD NETWORK KITCHEN ...



Fluffy Japanese Pancakes Recipe | Food Network Kitchen ... image

These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 8 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt 
1 1/4 cups milk 
4 tablespoons unsalted butter, melted and cooled, plus more for serving 
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving

Steps:

  • Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
  • Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl 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 milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix). 
  • Lightly spray the inside of four 3-inch-wide-by-2 1/2-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 1/2 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. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
  • Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter. 

FLUFFY JAPANESE PANCAKES RECIPE | ALLRECIPES



Fluffy Japanese Pancakes Recipe | Allrecipes image

Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!

Provided by Kelsey Kirk

Categories     Breakfast and Brunch    Pancake Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 pancakes

Number Of Ingredients 8

2 eggs, separated
1?½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1?¼ cups buttermilk
¼ cup melted butter
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 194.9 calories, CarbohydrateContent 26.4 g, CholesterolContent 63.3 mg, FatContent 7.6 g, FiberContent 0.6 g, ProteinContent 5.3 g, SaturatedFatContent 4.3 g, SodiumContent 299.6 mg, SugarContent 8.3 g
















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