Japanese Muffin Pancakes

Take a flour sifter and sift together 3 cups of self raising flour, 60ml caster sugar and a pinch of salt in a mixing bowl.

In a separate bowl add three egg yolks, 3 cups of milk and 5ml vanilla essence and add to the flour mixture, while mixing.

Take the three egg whites and with an electric mixture mix on high speed till stiff peaks form.

Slowly incorporate into the batter using a spatula until just mixed.

In a standard size muffin pan, spray with spray and cook and add in scoops full of the batter into each muffin tray.

Bake on 180 Degrees Celsius for 45 minutes until golden brown and the cake tester comes out clean.

Let it cool down and remove from the muffin pan.

Serve with some cheese and maple syrup.

Makes 21 standard size japanese muffin pancakes.

They are simply fluffy, crispy and yummy! My own recipe.

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