Funfetti Japanese pancakes will brighten up your breakfast

If you’re looking for a way to take your breakfast game to the next level, this recipe for funfetti Japanese pancakes is for you.

So what, exactly, are Japanese pancakes? And how are they different from what we typically think about when we think of pancakes in the U.S.?

Japanese pancakes are fluffier, cake-like and more like a souffle. They are generally made with traditional pancake mix, but with added egg whites and a slower cook time. They also require a special mold so they keep their shape. We used these 3.5 inch rings from Amazon and they worked perfectly.

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To make the batter (which will make four pancakes), you’ll need:

• 4 egg whites
• 2 egg yolks
• 1/4 cup sugar
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 3/4 cup Bisquick (or other traditional pancake mix)
• Unsalted butter, to grease your pan and to serve
• Optional: funfetti sprinkles
• Syrup, to serve

Start by combining egg yolks, sugar, vanilla, milk and pancake mix. Blend until smooth. Pancake mix tends to get clumpy. Avoid this by adding your pancake mix before the milk and mixing in the milk in small batches.

In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.

Gently fold the egg whites into your batter until fully combined with no clumps.

Generously grease the 3.5-inch molds and a skillet pan with butter.

Set the burner to low heat.

Place the molds in the pan and fill halfway full with batter. If you’re adding funfetti sprinkles to your Japanese pancakes, whisk them into the batter right before you pour it into the molds. Be careful not to use too many sprinkles, otherwise your pancakes won’t form correctly. (See our video above for one of our pancake fails. At least it still tasted great!)

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Cover the pan and cook the pancakes until the centers are set. The pancakes should grow to nearly fill the molds. This is what you want. It will take about 15-20 minutes, maybe more. That’s OK. This is a slow and steady game of pancake perfection.

After the centers are just firm, carefully flip your batter-filled molds and cook for another 5 minutes.

Use a spatula to remove the pancake molds. Allow them to cool for a few minutes before carefully removing the molds.

Serve with butter and — if you want to continue with the colorful theme — rainbow syrup! Simply divide your syrup into five bowls. Color with red, orange, yellow, green and blue food coloring. (We found that purple was a little too dark for this purpose.)