Pancakes Fluffy Japanese

Ingredients
1 1/2 cups All-purpose flour (see Cook’s Note)
3 tablespoons confectioner sugar
2 teaspoon baking soda
1/2 teaspoon of kosher salt
1 1/4 cups of milk
4 tablespoons unsalted butter, melted and chilled, plus more to serve
1/2 teaspoon of 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

Directions
Special equipment: four 3-inch wide-of-2 1/2-inch high ring shapes

Brush the flour, the confectioner’s sugar, the baking soda and the salt in a large bowl.

Combine the milk, the melted butter, the vanilla and the egg yolk in a medium bowl until they have come together.

Beat the egg whites and whites of the scalp in another large bowl with an electric mixer at medium speed until stiff peaks form, about 2 minutes.

Stir the milk mixture into the flour mixture until it is only combined (it is ok if there are a few lumps). Stir a third of the whipped egg whites into the flour milk mixture. Then gently fold into the remaining protein until it is only combined (be careful not to overmix).

Spray the inside of four 3-inch wide-of-2 1/2-inch high-ring molds with non-stick cooking spray

A large non-stick pan on medium heat heat coat with non-stick cooking spray. Place the prepared ring shapes in the center of the pan and fill with 1/2 cup of dough each (fill each ring shape approximately half way). Cover the pan with the lid and cook until the dough rises to the top of the ring molds and is golden on the bottom, about 5 minutes. Leave the bottom of the pancake with a spatula. Grasp the sides of the ring molds with pliers to stabilize them and then tilt carefully. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a disk and remove the form. Serve with butter and maple syrup The pancakes should be eaten before they are emptied.

Gently pull the ring molds and coat the pan with non-stick cooking spray and repeat the cooking method with the remaining dough.

Cook’s Note

When measuring flour, we spoon it into a dry measuring beaker and exceed the surplus. (Shovels directly from the bag compacted the flour, resulting in dry baked goods.)