Fluffy Japanese Pancakes

Ingredients

• 2 eggs , separated
• 1.5 cups all-purpose flour
• 0.25 cups white sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1.25 cups buttermilk
• 0.25 cups melted butter
• 0.5 teaspoons vanilla extract

Instructions

1. 1

   Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.

2. 2

   Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.

3. 3

   Mix flour, sugar, baking powder, and baking soda in a bowl.

4. 4

   Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.

5. 5

   Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.

6. 6

   Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.