February Recipes

Confetti Japanese-Style Pancakes

Confetti Japanese Style Pancakes
Hands On:
5 minutes
Total Time:
35 minutes
Serves:
2

Ingredients

  • ¾ cup Hy-Vee complete pancake & waffle mix
  • 2 tbsp Hy-Vee granulated sugar
  • 2 tbsp Hy-Vee powdered sugar
  • ¼ tsp Hy-Vee baking powder
  • ½ cup Hy-Vee whole milk
  • 2 Hy-Vee large eggs, separated
  • 2 Hy-Vee large egg whites
  • ¼ tsp Hy-Vee vanilla extract
  • ½ cup rainbow jimmies, plus additional for garnish
  • ½ cup water, divided
  • Hy-Vee frozen whipped topping, thawed, for garnish
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Preparation

1
Whisk together pancake mix, granulated sugar, powdered sugar, and baking powder in a large bowl. Add milk and 2 egg yolks; whisk just until combined. Set pancake batter aside.
2
Beat 4 egg whites and vanilla in a large mixing bowl with an electric mixer on high until stiff peaks form (tips stand straight). Fold egg whites into pancake batter just until combined; do not overmix. Fold in ½ cup jimmies.
3
Heat a large nonstick skillet over medium-low heat. Place 2 (3×2⅛-inch) metal rings in skillet, with bottoms of rings resting flat in skillet. Spray rings with nonstick spray. Fill each ring with ¾ cup batter. Pour ¼ cup water in skillet outside of rings.
4
Cover skillet and cook 15 to 18 minutes or until tops spring back. Turn over pancakes in metal rings. Cook, covered, 3 minutes more. Remove pancakes from skillet. Using a narrow metal spatula or table knife, loosen sides of pancakes from rings. Remove pancakes from rings; transfer to a serving plate. Repeat with remaining pancake batter and ¼ cup water for steaming.
5
To serve, garnish pancakes with whipped topping, berries, and additional jimmies, if desired.

Nutrition Facts

Serves: 2
Amount Per Serving
Calories:600
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 7g
Trans Fat: 4g
Cholesterol: 205mg 68%
Sodium: 680mg 30%
Total Carbohydrate: 92g 33%
Dietary Fiber: 1g 4%
Sugars: 57g 114%
Protein: 16g 32%

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