JAPANESE PANCAKES II

Japanese Pancakes 

1-1/2 cups flour

3 Tbsp. powdered sugar

1 tsp. CALUMET Baking Powder

1/2 tsp. salt

3 egg whites and 1 egg yolk, divided

1-1/4 cups milk

1/4 cup butter, melted

1/2 cup egg white

1 tsp. vanilla

1/4 tsp. cream of tartar

1

Combine flour, sugar, baking powder and salt in large bowl; set aside. Whisk egg yolk, milk, butter and vanilla in medium bowl until blended. Add to flour mixture; stir just until blended. (Some lumps may remain.)

2

Beat egg whites and cream of tartar in small bowl with mixer on high speed 2 to 3 min. or until stiff peaks form. Fold into pancake batter just until blended. 

3

Spray insides of 4 (3-inch diameter and 2-1/2-inch-deep) ring molds with cooking spray. Heat large nonstick skillet on medium-low heat; spray with additional cooking spray. Place ring molds in prepared skillet; ladle 1/2 cup batter into each mold. Cover with lid. Cook 5 to 7 min. or until bubbles form on tops of pancakes and batter rises to tops of molds.

4

Slide spatula under each filled ring mold, then grasp side of mold with tongs and quickly flip pancake and mold over; cover. Cook 3 to 5 min. or until bottoms of pancakes are golden brown. Transfer pancakes to serving plate; carefully remove molds. Cover pancakes to keep warm. Repeat with remaining batter to make 4 additional pancakes.