Fluffy Japanese Pancakes

01Method

1. 1

   Whip the egg whites in a clean glass, metal, or ceramic bowl until stiff peaks hold their shape.

2. 2

   Grease several 3½-inch ring molds and arrange them in a skillet over low heat. Put a lid on the pan.

3. 3

   Whisk together the flour, sugar, baking powder, and baking soda in a mixing bowl.

4. 4

   In a second bowl, stir together the buttermilk, egg yolks, butter, and vanilla extract. Add the dry ingredients and mix until the batter is mostly smooth.

5. 5

   Gently fold the whipped egg whites into the batter; a few visible streaks of white are fine.

6. 6

   Spoon batter into each mold until about half full, then cover the pan. Cook until bubbles appear across the surface, about 5 minutes. Carefully flip each pancake within its mold and continue cooking until set, 3 to 4 minutes.