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Fluffy Japanese Pancakes Exps Tohvp23 264310 Mf 12 05 Fluffyjapanesepancakes 2 Rms

Fluffy Japanese Pancakes

TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD: 4 servings.
There's nothing quite like a freshly made Japanese pancake. They're fluffy, custard-y and even a little bit jiggly. —Megan Barrie, San Jose, California

Ingredients

  • 4 large eggs, separated
  • 3 tablespoons sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Optional: Confectioners' sugar, maple syrup and berries

Directions

  • 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  • 2. In another large bowl, beat egg yolks until slightly thickened. Stir in milk and vanilla. Combine flour and baking powder; gradually beat into egg mixture.
  • 3. Gently fold half of the flour mixture into meringue; then gently fold in remaining flour mixture.
  • 4. Grease 3-in. ring molds, set aside. Preheat a greased large non-stick pan over low heat. Place ring molds into pan, fill 3/4 full with batter. Cook until tops begin to rise and bottoms are browned, about 2 minutes. Flip carefully; cook until second side is golden brown, about 1-2 minutes longer. Remove from molds, keep warm. Repeat with remaining batter.
  • 5. Serve immediately with toppings, if desired.

Nutrition Facts

2 pancakes: 177 calories, 5g fat (2g saturated fat), 188mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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