Ready to Bake Batters
Ready to Bake Cake Muffin
Ready to Bake Brownies
Made For This
Ready To Bake
RTB Batters
RTB Brownies
RTB Cake Muffin
Made For This
Contact Us
Products
Get to Know Us
Recipes
Videos
Flipnotes
Pancakes
Fluffy Japanese Pancakes
Makes
Ingredients
2 ½ lb (9 ¾ cups) Krusteaz Professional® Buttermilk Pancake Mix 731-0120 / 731-0140 / 731-0160
30 fl oz (3 3/4 cups) milk
½ oz (1 tbsp) vanilla extract
6 fl oz (12 each) egg yolks
6 fl oz (6 each) egg whites beaten to stiff peaks
Special Equipment
3-inch ring molds
2 hotel pans wire rack
parchment paper
Product Details
Method
Combine milk, vanilla (if using) and egg yolks using a wire whip.
Add mix and whip until well-blended. Gently fold in beaten egg whites.
Heat convection oven to 350°F.
Pour ½-inch water into bottom of hotel pan; place rack in hotel pan; place parchment paper on top of rack.
Spray inside of ring molds with non-stick cooking spray and place on parchment.
Scoop batter into ring molds, filling ½ full. Cover hotel pan with an inverted hotel pan and place in preheated oven.
Bake 13-17 minutes, or until toothpick inserted into center comes out clean.
Gently remove pancakes from mold. Level top with serrated knife.
Brush tops and bottoms with melted butter and griddle on preheated 375°F griddle until golden brown.
Serve immediately.
Similar Recipes
Pancakes
Chocolate Hazelnut Filled Ebelskivers
Pancakes
Spiced Pecan Pancakes with Mango Compote
Pancakes
Double Coconut Macadamia Nut Pancakes
Pancakes
Apple Fritters
Muffins
Blueberry Almond Coffee Cake
Pancakes
Corn Waffles
Pancakes
Cheddar Pancakes With Apples & Bacon
Pancakes
Black Forest Pancakes
Pancakes
Tres Leches Pancakes
Pancakes
South Of The Border Breakfast Bake
Pancakes
Peach Ginger Pancakes with Peach Compote
Subscribe to our monthly FlipNotes Newsletter
×
Subscribe to our monthly FlipNotes Newsletter
Subscribe
Copyright ©2023 Continental Mills, Inc. / The Krusteaz Company All rights reserved.
Privacy Policy
Terms Of Use