Fluffy Japanese Souffle Pancakes

10 mins
Serves 1
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Directions

  1. 1Separate egg whites from yolks very carefully so that no yolk gets into the egg white.
  2. 2Separate egg whites from yolks very carefully so that no yolk gets into the egg white.
  3. 3Separate egg whites from yolks very carefully so that no yolk gets into the egg white.
  4. 4Add lemon juice to the egg whites and mix.
  5. 5Add lemon juice to the egg whites and mix.
  6. 6Add lemon juice to the egg whites and mix.
  7. 7Add sugar little by little while mixing until it's stiff and don't drop out the bowl even when you turn the bowl overhead.
  8. 8Add sugar little by little while mixing until it's stiff and don't drop out the bowl even when you turn the bowl overhead.
  9. 9Add sugar little by little while mixing until it's stiff and don't drop out the bowl even when you turn the bowl overhead.
  10. 10Mix yolks, milk, vanilla, and flour gently until everything is mixed together, don't mix too long.
  11. 11Mix yolks, milk, vanilla, and flour gently until everything is mixed together, don't mix too long.
  12. 12Mix yolks, milk, vanilla, and flour gently until everything is mixed together, don't mix too long.
  13. 13Add 1/3 from the stiff egg whites to the yolk mixture and mix it well.
  14. 14Add 1/3 from the stiff egg whites to the yolk mixture and mix it well.
  15. 15Add 1/3 from the stiff egg whites to the yolk mixture and mix it well.
  16. 16Then mix it to the rest of the stiff egg whites.
  17. 17Then mix it to the rest of the stiff egg whites.
  18. 18Then mix it to the rest of the stiff egg whites.
  19. 19Mix very gently from the sides.
  20. 20Mix very gently from the sides.
  21. 21Mix very gently from the sides.
  22. 22Heat the oil coated pan on very low heat for a few minutes.
  23. 23Heat the oil coated pan on very low heat for a few minutes.
  24. 24Heat the oil coated pan on very low heat for a few minutes.
  25. 25Fill mixture in a piping bag and form the fluffiest pancakes you ever form.
  26. 26Fill mixture in a piping bag and form the fluffiest pancakes you ever form.
  27. 27Fill mixture in a piping bag and form the fluffiest pancakes you ever form.
  28. 28Add 2-3 tablespoons of water in the pan and put the lid on.
  29. 29Add 2-3 tablespoons of water in the pan and put the lid on.
  30. 30Add 2-3 tablespoons of water in the pan and put the lid on.
  31. 31Bake for approximately 5 minutes and flip them carefully and bake for another 5 minutes with the lid on.
  32. 32Bake for approximately 5 minutes and flip them carefully and bake for another 5 minutes with the lid on.
  33. 33Bake for approximately 5 minutes and flip them carefully and bake for another 5 minutes with the lid on.
  34. 34Serve with just butter or maple syrup and fruits or whatever you like.
  35. 35Serve with just butter or maple syrup and fruits or whatever you like.
  36. 36Serve with just butter or maple syrup and fruits or whatever you like.

Ingredients

  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 30 ml whole milk
  • 30 ml whole milk
  • 30 ml whole milk
  • 24 g all-purpose flour
  • 24 g all-purpose flour
  • 24 g all-purpose flour
  • 1 g baking powder
  • 1 g baking powder
  • 1 g baking powder
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 26 g sugar
  • 26 g sugar
  • 26 g sugar
  • 2 tbsps water
  • 2 tbsps water
  • 2 tbsps water
  • butter
  • butter
  • butter
  • maple syrup
  • maple syrup
  • maple syrup
  • fruits
  • fruits
  • fruits

Equipment

panlidpiping bag

Tips

  • Separate egg whites from yolks very carefully to avoid yolk contamination.
  • Add lemon juice to egg whites for stability.
  • Gradually add sugar to egg whites until stiff peaks form that don't fall out of an inverted bowl.
  • Gently mix yolks, milk, vanilla, and flour without overmixing.
  • Fold 1/3 of the stiff egg whites into the yolk mixture, then gently fold into the remaining egg whites from the sides.
  • Heat an oil-coated pan on very low heat.
  • Add 2-3 tablespoons of water to the pan and cover with a lid while cooking.
  • Bake for approximately 5 minutes per side with the lid on.