If you like cake and you like pancakes, you are going to LOVE this recipe. It's inspired by the famous Japanese pancakes that keep popping up, and are cooked in a frying pan slow and low. This recipe makes three extra large cakes...I mean PANcakes, or six smaller (but still big) ones.
They can be a little tricky to flip, but if you make a mess it's okay! You can always push the batter back into the cake rings and still end up with a delicious result. Be sure to keep the temperature low, the lid on and be ready to remove them from the heat if they start to take on too much colour. Because they're so thick they require extra time to cook through, so you'll need to be patient.
Finally, this recipe uses vegan meringue powder, like that made by Vor. If you can't find this you can use the equivalent in aquafaba (chickpea brine), though you may need to add a little extra sugar.