Recipe Box, Pancake Pillows

the Painted Apron

3 years ago

Have you ever heard of Japanese pancakes?

They are also known as pancake souffles

WOW, right??

This beautiful breakfast was presented to me last weekend!

2 thick, fluffy pancake pillows,

stacked and topped with crispy bacon,

a sprinkle of powdered sugar,

and a generous drizzle of maple syrup

I can’t take a minute of credit for this remarkable dish,

it was courtesy of my son, HHjr, who LOVES to cook

A cold and rainy Saturday meant no pancakes on the outdoor griddle…

so he created these stove top

And they were AMAZING!

This recipe is from the Food Network here

You will need ring molds like these

Pancake Pillows

Course Breakfast, Brunch

Cuisine American, Japanese

Keyword fancy pancakes, gourmet pancakes, Japanese pancakes, pancake pillows, pancakes

Prep Time 20

Cook Time 15

Servings 4

Equipment

four 3-inch-wide-by-2 1/2-inch-high ring molds

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons confectioners’ sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter melted and cooled, plus more for serving
1/2 teaspoon 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

Instructions

Whisk together the flour, confectioners’ sugar, baking powder and salt in a large bowl.
Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway).
Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.
Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more.
Transfer to a plate and remove the mold. Keep warm while you prepare the rest of the pancakes.
Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
Serve with butter and maple syrup. The pancakes should be eaten before they deflate.