Pancakes made with a pastry ring. The batter was too much and overflowed from the ring.

Today, I tried making pancakes using a pastry ring.

Since it was my first time making pancakes with a pastry ring, I misjudged the amount of batter, and it overflowed while cooking. If I had trimmed the overflowing parts, it might have looked nicer.

Japanese link: Pancakes with a Pastry Ring: Recipe

Pancakes with a Pastry Ring: Recipe (Ingredients)

Calories and prices are approximate values.

Pancakes with a Pastry Ring: Recipe (Instructions)

・First, I put 10g of oil and the pastry ring in a frying pan and heated it on the stove.

・While the frying pan was heating, I put 100g of pancake mix, 1 egg, and 60g of tofu into a bowl and mixed them well. The batter was now complete.

・I poured the batter into the heated frying pan. The stove was on low heat.

・The batter puffed up and was about to overflow from the pastry ring, so I quickly flipped the pastry ring over. However, I couldn’t flip it properly, and the batter spilled out.

・After a few minutes of cooking on low heat, I flipped it over. The batter was a bit burnt, so the stove might have been too hot.

・I transferred the cooked pancake to a plate and removed the pastry ring.

・ The finished product was a bit messy because it was my first time using a pastry ring for pancakes, and I misjudged the batter amount, causing it to overflow during cooking. If I had trimmed the overflowed parts, it might have looked nicer.