Fluffy Japanese Pancakes 7 Steps
In a large bowl, whisk the egg yolk, milk and melted butter.
Use a stand mixer and whisk egg whites and cream of tartar on medium speed for about 4-5 minutes until stiff peaks are reached.
In the meantime, sift the all-purpose flour, powdered sugar, baking powder and salt into the egg yolk mixture. Mix until just combined and leave a few lumps.
Once the egg white forms, gently fold it into the batter in three motions.
Preheat a nonstick pan with a lid over low heat and butter inside of your ring moulds. Fill each ring halfway full with batter. Add 2 tablespoons water to the pan and close it with the lid.
Allow it to cook for five minutes, with the help of a spatula and tongs flip the mould and let it cook for another 2-3 minutes.
Repeat this process with the remaining batter and serve the pancakes with maple syrup and powdered sugar.