Fluffy Japanese Soufflé Pancakes
Directions
- 1Separate the egg yolks from the whites.
- 2Add milk to the egg yolks.
- 3Add vanilla extract to the egg yolks.
- 4Sift flour into the egg yolks mixture.
- 5Mix until smooth.
- 6Whisk the egg whites on low speed until you see foam, then add sugar gradually, increasing the mixer speed to high until stiff peaks form.
- 7Add a third of the egg whites to the egg yolk mixture and stir well until smooth.
- 8Add the remaining egg whites and gently fold it all together with a spatula.
- 9Transfer the mixture to a pastry bag.
- 10Turn the stove to low heat and give the pan a quick oiling.
- 11Gently squeeze the batter onto the preheated skillet and add a few drops of water to the pan to create steam, cover with lid, and cook for 7-10 minutes.
- 12Flip the pancakes and cook for another 5 minutes.
Ingredients
- 2 middle eggs
- 4 tsp milk
- 3 tbsp cake flour
- 0.5 tsp vanilla extract
- 3 tsp sugar
Equipment
hand mixerwhiskpastry bagspatulafrying panglass bowl