Fluffy Japanese Pancakes

I don't like pancakes. Well, they're not my favorite. I like Cracker Barrel's and sometimes IHOP's, but they need to be done "right" in order for me to like them. This interesting way of making them though intrigued me so I wanted to try it...and I did. It's not (really) a healthy food and the process was very long and drawn out, until I figured out what I was doing, but the result was delicious!

First of all, I didn't have the proper molds to make them so I ended up using an empty tuna can. It tried taking off the bottom, but it was too thick so I just used it as it was and it worked pretty well. The first one was a little lopsided, but the second tuned out perfectly! The only difficulty, in general, is telling when to flip them over without all the batter spilling out. Any extra batter I used to make a regular pancakes, which I packed up to save for a pre-rehearsal dinner.

For pancakes, I only need to eat a couple to be full. For this recipe, one was enough (although I really would've liked to eat more).

The pancake was thick enough that it soaked up the syrup like a little sponge cake! Which is another thing: this was more like a dessert breakfast. I would still recommend trying it if you have the TIME...it took me a couple of hours to get everything completed (because I hand-whipped the egg whites). Try it though!

Buzzfeed always has Tasty recipes that look good, but more often than not, I just watch the videos and think, "That looks so good! I wish I could make that." I never actually make the food, but I'm glad I tried this one.

~ Olivia