Fluffy Japanese Pancakes|Print

Servings: 12

Eggs

2, large

Milk

¾ cup + 1 ½ tbsp.

Vanilla

1 tsp.

Sugar

3 tbsp.

Baking powder

1 ¾ tsp.

Flour

1 2/3 cups

Oil

for frying

Eggs rings

for frying

Fluffy Japanese Pancakes

Prep:

15 m

Cook:

20 m

Ready in:

35 m

Add eggs to a large bowl and whisk quickly.
Add milk and vanilla and whisk again. Add sugar and whisk.
Add baking powder and flour and whisk slowly until it incorporates well.
Let the batter sit for 15 minutes.
Cook on a stove top griddle brushing it with vegetable oil. Heat the griddle on medium.
Brush the inside of each egg ring with a pastry brush.
Place the rings on the top of the griddle and let them sit for 1 minute. Fill about a half of each ring with the pancake batter.
Cook on a medium heat for 3 to 4 minutes or until the batter starts to form bubbles.
Lift each egg ring gently and flip it carefully to make it cook on the other side. Cook for 2 to 3 minutes more.
Serve with syrup, butter, or your favorite berries.