Instructions

• In a large bowl, whisk together 2 large egg yolks, 4 tablespoons white sugar, 200 ml buttermilk, 1/4 teaspoon vanilla extract and 1 tablespoon Japanese mayonnaise (if using) until smooth.
• Sift 210 g all-purpose flour and 1+1/2 teaspoons baking powder into the wet mixture. Gently whisk just until the batter is creamy and smooth; do not overmix.
• In a separate large bowl, beat 2 chilled egg whites with an electric mixer on medium-high speed until stiff peaks form (about 2 minutes).
• Scoop out about one-third of the beaten egg whites and fold them gently into the batter to lighten it. Use a rubber spatula and fold from the bottom up to keep as much air as possible.
• Add the remaining beaten egg whites to the batter in one or two additions and gently fold until the mixture is foamy and uniform with no large streaks of white. Do not overwork the batter.
• Cut four strips of parchment paper to line the inside of four 3-inch (about 2½-inch-high) ring molds. Lightly coat the inside of each ring with vegetable oil, then press a parchment strip against the inner wall so the paper lines the ring and prevents sticking.
• Heat a large skillet over medium heat and lightly oil the cooking surface with vegetable oil.
• Place the prepared ring molds in the skillet, leaving space between them. If the parchment strips were removed for handling, reinsert them now so each ring is lined.
• Fill each ring mold about two-thirds full with batter.
• Cover the skillet with a lid and cook until the batter rises to the top of the ring molds and the bottom is set and lightly golden, about 4 minutes (timing may vary with your stove and pan).
• Wearing an oven glove, remove the lid. Slide a thin spatula under a pancake while holding the ring with your other hand; carefully flip the pancake and ring together, or hold the pancake with the spatula and lift the ring away, then flip the pancake onto the spatula. Return the pancake to the skillet (with or without the ring) and cover.
• Cook the second side for about 4 minutes, until the pancake is cooked through and golden on both sides.
• Remove the ring molds and peel away the parchment strips. Gently push each pancake out of its ring onto a serving plate.
• Serve pancakes immediately with your preferred toppings.