Y’all, for once I’m uploading a picture, because these have to be seen to be believed! If you’re going to attempt it, you need 4 (3-inch-wide by 2-3/4-inch-high) ring molds. And a lot of nerve! But they look so pretty in the picture, I had to share! Hope you like!
Japanese Pancakes 
Prep time 20 minutes
Cook time 20 minutes to 25 minutes
Makes 8 pancakes
Serves 4
Needs 4 (3-inch-wide by 2-3/4-inch-high) ring molds
Ingredients:
4 large egg whites
2 large egg yolks
1 1/4 cups low-fat or full-fat buttermilk at room temperature
2 tablespoons unsalted butter, melted and cooled slightly, plus more for serving
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Cooking spray for the molds and the pan
Maple syrup and fresh berries, for serving
Directions:
Beat the egg whites to stiff peaks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium-low speed until frothy. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes more. Place the bowl in the refrigerator while you prepare the rest of the batter.
Whisk the wet ingredients together. Whisk the egg yolks, buttermilk, butter, and vanilla together in a large bowl.
Add the dry ingredients. Add the flour, sugar, salt, baking powder, and baking soda and whisk until just combined (a few lumps are okay).
Fold in the beaten egg whites. Remove the beaten egg whites from the refrigerator. Using a rubber spatula, gently fold them into the pancake batter in three additions until just combined (a few streaks of egg white are okay).
Prepare the pan and ring molds. Coat a large nonstick skillet with cooking spray and heat over medium-low. Coat the insides of the ring molds with cooking spray and space them evenly apart in the skillet.
Spoon in the batter. Spoon the pancake batter into each of the ring molds so that it fills them each slightly less than halfway full (you’ll use a scant 1/2 cup of batter in each).
Cover the skillet with a towel. Carefully cover the skillet with a clean kitchen towel (the towel shouldn’t touch the bottom of the pan or hang over the edges) and place the lid over the towel (if you have a gas stove, be careful that the towel is not near the flame).
Cook the pancakes for 13 to 15 minutes. Cook, covered, until the batter has risen, bubbles have formed, edges appear dry, and the center just barely jiggles, 13 to 15 minutes.
Flip the pancakes. Working one ring mold at a time, grasp with tongs and quickly flip it. Carefully run a small offset spatula or butter knife around the inside of each mold to loosen the pancake, then gently push the pancake down the mold so that the bottom is in contact with the pan. Continue cooking, uncovered, until pancakes are set, about 3 to 4 minutes more.
Release the pancakes. Remove the skillet from the heat. Carefully run a small offset spatula or butter knife around the inside of each mold to release the pancakes again, then carefully remove the mold. Wipe the molds clean, coat with cooking spray, and repeat the process with the remaining batter.
Serve pancakes with butter, maple syrup, and berries.
Nutritional Facts:
Per serving, based on 4 servings. (% daily value)
Calories 360
Fat 11.2 g (17.2%)
Saturated 5.1 g (25.4%)
Carbs 50.5 g (16.8%)
Fiber 1.3 g (5.1%)
Sugars 13.8 g
Protein 12.4 g (24.8%)
Sodium 455.9 mg (19.0%)
Recipe courtesy of The Kitchn.com
