Ingredients
2 teaspoons baking powder (8 g)
3/4 cup all-purpose flour (96 g)
1/2 teaspoon vanilla extract
1/2 cup whole milk (60 mL)
1/8 teaspoon salt
1/4 cup sugar (50 g)
1/2 teaspoon cream of tartar
2 large egg whites (60 g)
4 large eggs (228 g, separated)
Step by step
SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with whisk attachment; 3- 3.5x2-inches stainless steel cake rings; spray oil; 10-inch or larger fry pan; kitchen tongs; spatula; kitchen timer
Separate the yolks from the whites. Place all the egg whites into the bowl of the KitchenAid® Artisan Stand Mixer, add the cream of tartar and attach the whisk. Whisk on speed 10 for 1 1/2 minutes, or until whites are glossy and create thick ribbons. Turn off the mixer.
Add the sugar and salt into the bowl with the egg yolks and hand whisk until the mixture thickens and creates ribbons (about 45-60 seconds). Add in the milk and vanilla, and whisk again to fully incorporate.
Finally, sift the flour and baking soda together into the yolk mixture, and hand whisk a final time so that all the flour is incorporated and the mixture is smooth.
Remove 1/3 of the whipped whites and use a pastry spatula to gently fold them into the yolk mixture. Repeat with the remaining egg whites, 1/3 at a time. Continue to gently fold the whites into the mixture until all whites are fully incorporated. Mixture should be thick and fluffy. Let the mixture rest while you prepare the pan.
Heat a 10- to 12-inch fry pan on medium heat. (The pan is ready for cooking when you sprinkle water on it and the water sizzles.) Generously spray the pan with spray oil. Lay 3 pastry rings into the pan and generously spray the interior sides of each ring.
Fill the molds 3/4 full with the batter, add 1 teaspoon of water into the side of the pan, and cover with a lid. Immediately set a timer for 4 minutes. When the timer is up, uncover the pan. (The pancake should be puffed up inside the ring and look set.) Quickly slide a spatula under the pancake and grasp the top edge of the ring with kitchen tongs. Push the mold over onto its side and quickly flip the mold over so the uncooked side is now flat on the pan. Repeat with the other two rings. Cover again and continue cooking for another 3 minutes. (Do not add water at this time.)
Use a spatula to remove the pancakes and rings from the pan, and carefully use a sharp knife to release the pancakes from the mold (if needed). Use the tongs to remove the ring from the pancakes.
Serve immediately.
CHEF’S NOTES: Pancakes will slightly settle once removed from the pan, but should still keep their height. Serve as you would any other pancake with a variety of toppings.