I blame credit QB for introducing me to the Japanese pancake! She just had to have her going away party at Hanon Seaside Cafe… as if it wasn’t enough that they serve a beautiful and tasty cappuccino, or the baby creme brûlée-breakfast dessert (if you can have dessert after dinner, why not after breakfast?!), or the view, or the over-the-top courtesy and customer service from the staff – they just have to serve up these GIANT, FLUFFY, cloud-like pancakes, that all, but melt in your mouth!

close your eyes, and picture yourself in an Italian cafe!

fluffy!

And then there’s my attempt…

note to self: get the 2 inch rings!

Almost 3 cm!

ceramic “Primitive Wooden Spoon”, courtesy of Mikaela Lombardo Studio! She makes ceramic straws, rune stones, tableware, etc – better for our earth!

If you are a pancake lover like me, MAKE THESE PANCAKES!! (2-inch tall rings recommended, but not necessary)

Japanese Pancake

• 1 1/2 cups cake flour
• 4 tablespoons confectioners’ sugar, separated
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt 
• 1 1/4 cups milk 
• 4 tablespoons unsalted butter, melted and cooled, plus more for serving 
• 1/2 teaspoon pure vanilla extract
• 1 large egg yolk plus 3 large egg whites
• 1/4 teaspoon cream of tartar
• Nonstick cooking spray
• Maple syrup, for serving
• or confectioners’ sugar, for serving
• or both!

Whisk the flour, 3 T confectioners’ sugar, baking powder and salt in a large bowl.  Whisk the milk, melted butter, vanilla and egg yolk in a bowl until combined.  Beat the egg whites, 1 T confectioners’ sugar and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form.  Stir the milk mixture into the flour mixture until just combined (it’s OK if there are a few lumps).  Gently fold in the  egg whites into flour mixture until just combined (take care not to overmix).

*if using rings, spray them and your skillet with non-stick spray (pancakes will taste amazing either way, but will be extra tall and fluffy if using rings!)

Heat skillet over medium-low heat.  Using a 1/2 c scoop, place batter in hot skillet. (if using rings, put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter). Cover the skillet with the lid and cook until the batter rises (batter will rise to the tops of the ring molds when ready to flip) and is golden on the bottom, about 3-5 minutes. Carefully flip pancakes, cover and cook until golden on the other side, 3-5 minutes. (*If using rings, [again, recommended for loft ONLY… oh, and the oooh and aaaahs], with spatula in one hand and tongs in the other, carefully slide spatula under pancake, holding the ring with the tongs, and with the most impressive wrist movement, flip that baby to finish cooking on the other side!). At this point, call EVERYONE to the table; serve immediately with warmed syrup, confectioners’ sugar and fresh berries – good food and much love~ V. enjoy!