Japanese Pancakes

Extra thick, fluffy Japanese pancakes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together the egg yolks, sugar, milk, and pancake mix in a large bowl until it is smooth.

Step 2

In another large bowl, beat the egg whites with a mixer until stiff peaks form when lifted.

Step 3

Carefully fold the egg whites into the pancake batter until just incorporated, being careful to not deflate the batter.

Step 4

Grease two 3.5-inch metal ring moulds and set them in the middle of a pan over the lowest heat possible.

Step 5

Fill the moulds about 3/4 of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.

Step 6

Release the pancakes from the bottom of the pan with a spatula, and carefully flip them still in the moulds.

Step 7

Cover and cook for another 5 minutes, then release from the moulds. Serve with butter, syrup, and berries and enjoy!