Recipe may contain gluten, peanuts, tree nuts, milk and soy.
A show-stopping breakfast (or dessert), these cloud-like Japanese pancakes are made by whipping airy egg whites into pancake batter.
1 cup plain flour
2 tsp baking powder
1/2 cup milk
4 eggs, separated
50g butter, melted
1 tsp vanilla extract
1 cup caster sugar
Vanilla ice-cream, to serve
Maple syrup, to serve
5 Method Steps
Step 1Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Grease 12 x 7.5cm round metal egg rings. Line each ring with a 5cm-wide strip of baking paper.
Step 2Sift flour and baking powder into a large bowl. Make a well. Whisk in milk, egg yolks, butter and vanilla.
Step 3Place egg whites in the bowl of an electric mixer. Beat egg whites until just-firm peaks. Add sugar. Beat for 8-10 minutes or until sugar is dissolved and meringue is thick and glossy. Fold the meringue into the egg yolk mixture in 3 batches.
Step 4Preheat prepared tray in oven for 2 minutes or until hot. Place prepared egg rings on tray. Spoon 1/4 cup batter into each ring. Cover with a sheet of baking paper. Bake for 14 minutes or until bubbles appear on surface of pancakes and pancakes are just firm to touch.
Step 5Carefully remove baking paper strips, then rings. Serve pancakes with ice-cream and drizzle with maple syrup.