Japanese Pancakes


This is not your Denny’s pancake; it’s light, pillowy, and almost like air. It takes a little more effort than a normal pancake, but the results are amazing. I hope you like it.

1 1/2 cup cake flour
2 teaspoons baking powder
3 tablespoons powdered sugar
1/2 teaspoon vanilla
4 tablespoons butter, melted and cooled
1 cup milk
1/2 teaspoon cream of tartar
1 egg and 3 egg whites
Maple syrup for serving

Mix flour, baking powder, and powdered sugar.

Mix whole egg, vanilla, and milk.

Whip egg whites and cream of tartar to stiff peaks.

Mix flour mixture with egg/milk mixture.

Fold in whipped egg whites.

Heat skillet to medium.

Butter pancake mold (ok, I used a biscuit cutter) and bottom of the skillet.

Add batter to mold and cook for 5 minutes (batter will rise); flip over and cook for 4 minutes; then remove from mold.

Continue until all batter is used.

Top with butter and syrup.

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