Japanese Pancakes

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So, these were fine. I wouldn’t make them again--they get a 6. They’re just not as good as buttermilk pancakes and WAY more work.

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar I cut this in half
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more fo r serving I cut this in half
1/2 teaspoon pure vanilla extract I doubled this and also added some almond
1 large egg yolk plus 3 large egg whites I added one extra egg white and yolk
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving

https://www.foodnetwork.com/recipes/food-network-kitchen/fluffy-japanese-pancakes-3686850











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