Japanese Pancakes

Whisk flour, confectioners’ sugar, salt and baking powder in a large bowl. In another bowl, whisk milk, melted butter, egg yolk, and vanilla extract.

Beat egg whites and cream of tartar in another bowl with an electric mixer for 2 minutes until stiff peaks form.

Pour the milk mixture into the flour mixture. Also, add about 1/3 of the beaten egg whites. Then gently pour in the remaining egg whites and gently combine but don’t overmix.

Spray the inside of about four special ring molds with cooking spray. Heat a large nonstick skillet pan over medium-low heat. Spray cooking spray on the pan as well. Put the ring molds in the middle of the pan and fill each with about 1/2 cup of batter (about half of the ring). Cover the pan with the lid and cook it until the batter rises to the top and pancake is golden on the bottom, about 5 minutes. Release the bottom of the Japanese pancakes with a spatula. Take the sides of the molds with tongs to stabilize it and carefully flip pancake. Cover again and cook until golden on the other side. Transfer Japanese pancake to a plate and remove the ring mold. Repeat with remaining batter.

Serve with some butter and maple syrup. Eat immediately because they can deflate.