JAPANESE HOTCAKES

Japanese Hotcakes 

Ingredients

for 4 pancakes

• 4 cups flour, sifted
• 4 tablespoons baking powder
• 4 cups milk, warm to the touch
• ¾ cup butter, melted
• 3 egg yolks
• 4 egg whites
• maple syrup, to serve

Preparation

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 5 more pancakes with the remaining batter.
• Serve with maple syrup.