Recipe for Japanese Pancakes

Separate the egg yolks and whites into two separate containers. Put the egg whites in the freezer while you prep.
Sift all of the flour over a large mixing bowl.
Add the baking powder and baking soda and mix with a whisk.
Take the egg whites out of the freezer and place them in separate large mixing bowl. Add in ¼ of the sugar and beat with an electric mixer. Gradually add in the remaining sugar and whip until stiff peaks form. It takes about 2-3 minutes. This will form a meringue.
Add the vanilla, lemon juice, egg yolks and milk to the bowl with the dry ingredients. Using a whisk mix until you get a nice smooth batter. If the batter is thick add a little extra milk until you get a cake like batter.
Gently add in the meringue to the batter. Mix lightly using the whisk until it is all incorporated.
Let the batter sit for at least 10 minutes for the baking powder and baking soda to react. This will give you a spongier pancake.
Preheat an electric griddle to 300 degrees or set a non stick pan over medium heat.
Add a little bit of vegetable oil to the cooking surface and place a 2 inch by 2.75 inch "food ring" on top of it.
Spray the inside of the ring with some cooking spray and pour in your batter.
If making ¼ inch pancakes let them cook for 2 minutes, if cooking thicker ½ inch pancakes let them cook for 5 minutes.
Remove the ring with tongs (the ring will be hot) and then flip the pancake. Cook an additional 2 minutes for ¼ inch pancakes and 2.5 minutes for ½ inch pancakes.
For best results serve immediately.

Recipe for Japanese Pancakes

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