Japanese Souffle Pancakes
Directions
- 1Separate the egg yolks from the whites.
- 2Separate the egg yolks from the whites.
- 3Separate the egg yolks from the whites.
- 4In a bowl, whisk together the egg whites with sugar until stiff peaks form.
- 5In a bowl, whisk together the egg whites with sugar until stiff peaks form.
- 6In a bowl, whisk together the egg whites with sugar until stiff peaks form.
- 7Set the meringue aside.
- 8Set the meringue aside.
- 9Set the meringue aside.
- 10In a separate bowl, mix together flour, baking powder, milk, vanilla extract and egg yolks.
- 11In a separate bowl, mix together flour, baking powder, milk, vanilla extract and egg yolks.
- 12In a separate bowl, mix together flour, baking powder, milk, vanilla extract and egg yolks.
- 13Add the meringue mixture to the bowl with the other ingredients and fold gently until both mixtures are fully mixed together.
- 14Add the meringue mixture to the bowl with the other ingredients and fold gently until both mixtures are fully mixed together.
- 15Add the meringue mixture to the bowl with the other ingredients and fold gently until both mixtures are fully mixed together.
- 16Use a piping bag to drop some thick blobs of batter onto your pan.
- 17Use a piping bag to drop some thick blobs of batter onto your pan.
- 18Use a piping bag to drop some thick blobs of batter onto your pan.
- 19After about 10 seconds, flip the pancakes over.
- 20After about 10 seconds, flip the pancakes over.
- 21After about 10 seconds, flip the pancakes over.
Ingredients
- 2 eggs
- 2 eggs
- 2 eggs
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Equipment
bowlwhiskhand mixerpiping bagpan