Japanese Hotcakes Recipe

1. Preheat your grill to low, around 350°F, with a Napoleon Reversible Cast Iron Griddle on one side, over direct heat.
2. Separate the egg white and yolk into two separate bowls. In the bowl with the yolk, add the buttermilk, sugar, vanilla, and salt. Whisk together. Sift in the flour, baking powder, baking soda, and cinnamon. Mix together.
3. Use a hand mixer to beat the egg whites until stiff peaks form, like a meringue. Gently fold the egg whites into the batter until completely combined.
4. Warm the ring mold(s) on the griddle for a minute or two before brushing the mold and the griddle generously with melted coconut oil. Pour in enough batter to fill the ring mold half way.
5. Cover the hotcakes with a heatproof bowl or casserole dish and close the lid on your grill. Cook the hotcakes in the ring mold until the tops start to bubble, checking every once in a while. You will want to use Napoleon Heat Resistant BBQ Gloves to move whatever you are using to cover the hotcakes.
6. Now the hard part. It’s time to flip these hotcakes. Use a spatula to loosen the hotcake from the griddle, then use tongs to turn the rings, with hotcake inside, over. Cook the other side until golden and crispy like the first side.
7. Use a knife to loosen each hotcake from its ring mold, then keep the cooked hotcakes warm on the warming rack while you finish cooking the rest of the hotcakes. You should get 4 to 6 hotcakes depending on the size of your ring mold.
8. Serve hot with butter, maple syrup, fruit, whipped cream, and whatever else you love to put on your hotcakes. 

Japanese Hotcakes, puffy pancakes, or whatever you want to call them, these were heavenly. Light and fluffy, sweet, and tall; one was enough for each of us after adding some fruit, syrup, and of course, bacon. What will you top your Japanese Hotcakes with?

Happy Grilling!