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9cm 4

2
60g
120ml
180g
4



1.
2.
3.(1)(2)
4.9cm7(3)10
5.5
6.

FLUFFY JAPANESE PANCAKES
Servings: 4

INGREDIENTS
2 egg yolks
cup sugar
cup milk
cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve

PREPARATION
Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

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