1tablespoonJapanese mayonnaise(see our quick kewpie mayo ingredients below)
Quick Japanese Kewpie Mayonnaise
½tablespoonrice wine vinegar
Combine the kewpie mayo ingredients in a small bowl, stir until smooth, then set aside.
In a medium mixing bowl, sift all of the dry ingredients: all-purpose flour, baking powder, and sugar. Make a well in the center of the bowl.
Combine wet ingredients in a measuring cup to total 1 cup: egg, buttermilk, and vanilla extract. Add to the well in the dry mixture and whisk to combine, add the quick kewpie mayonnaise and whisk until the batter is smooth.
Heat your frying pan or skillet to low heat and spray with non-stick cooking spray. Generously grease your springform rings (or english muffin rings, or a self-made mold) with butter. Place the rings or molds in the center of the frying pan but far enough from each other that you can easily flip them to cook the other side.
Pour the batter evenly into each ring about ⅔ of the way full as they will rise while cooking. Cover and cook for 20 minutes. The edges will bubble slightly and you will see the bottom edges with a golden color when ready to turn. Flip carefully using gloves.
Replace the lid on the frying pan or skillet and cook another 20 minutes, covered. When done, remove from pan and the ring or mold. Serve immediately.