Japanese Style Pancakes

Tall and fluffy. Use Egg Fry Rings from Williams and Sonoma

Photo by Trix T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes 12

  • 2

    Large Eggs

  • 3/4

    Cup + 1 1/2 Tablespoon Milk

  • 1

    teaspoon Vanilla

  • 3

    Tablespoon + 1 teaspoon Sugar

  • 1 3/4

    teaspoon Baking Powder

  • 1 2/3

    Cup Flour

Directions

In a large bowl add the eggs and whisk quickly then add the milk and vanilla and whisk. Next add the sugar and whisk. Then add the baking powder and flour slowly and whisk until incorporate well. Let the batter sit for 15 minutes. To cook, use a stove top griddle. Brush with vegetable oil and heat on medium. Use a pastry brush to brush the insides of each of the egg rings. Set the rings on top of the hot griddle and let sit for one minute. Add the pancake batter to each ring by filling half way. Cook on medium heat for 3 to 4 minutes or until the batter begins to form bubbles on top, then gently lift off each egg ring and carefully flip the pancake to cook the other side. Cook for another 2 to 3 minutes until the inside is fully cooked. Serve with butter and syrup and your favorite berries.

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