Japanese Soufflé Pancakes
Fluffy and soft pancakes that are perfect for a slow weekend morning.
Ingredients
- 2 large eggs (separate egg yolks and egg whites)
- 2 tbsp granulated sugar
- 4 tbsp whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 cup cake flour
- fresh strawberries
- blueberries
Instructions
- Mix egg yolks, vanilla extract, and whole milk until thoroughly combined. Next, sift cake flour and baking powder and add them to the wet ingredients. Mix them all together with a whisk until combined then set this mixture aside.
- Place egg whites into a bowl and beat it with an electric mixer. Start at low speed until it starts forming big bubbles. Turn the speed to medium then start adding granulated sugar gradually about half a tablespoon at a time. Increase speed to medium-high when you finished adding sugar. Keep beating until it forms a soft peak.
- Take about 1/3 of the meringue and add it to the egg yolk mixture. Gently mix it with a spatula until fully combined. Add this mixture to the rest of the meringue and gently fold it using a spatula.
- Transfer it to a pastry bag with a large round piping tip or simply cut the tip of the pastry bag about 1.5cm.
- Grease a non-stick deep pan or a non-stick stockpot with a small amount of oil. Hold the pastry bag upright about 1 inch above the surface of the pan and start piping. This recipe can make up to 3 pancakes so pipe just about 1/3 of the batter at a time.
- Drop 1/2 teaspoon of water beside the pancake (not into the pancake!). This droplet of water is a form of moisture that causes steam which helps the pancake to rise.
- Cover with a lid. Another way of helping the steam not escape the pan is to cover the lid holes with a small tissue.
- Let it cook for about 8 minutes over low heat. Then flip it using a spatula and cook the other side for another 2 minutes with the lid on.
- Do the same with the rest of the batter.
- Place the pancakes onto your serving plate. Garnish with powdered sugar, butter, maple syrup, and your favorite berries! Enjoy!