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 yolk mixture.
- 5Whisk the egg yolk mixture until smooth.
- 6Whip the egg whites with a mixer on low speed, then gradually increase to high.
- 7Add sugar gradually to egg whites.
- 8Whip egg whites until stiff peaks.
- 9Gently fold about a third of the egg whites into the egg yolk mixture using a spatula.
- 10Pour the remaining egg whites into the mixture.
- 11Gently fold the mixtures together using a spatula.
- 12Transfer the batter into a pastry bag or a regular bag with a corner cut off.
- 13Cook the pancakes on low heat in a lightly oiled pan, adding a few drops of water to create steam and cover with a lid to keep them moist.
- 14Flip the pancakes once the bottom is golden brown.
- 15Cook for another 5 minutes or so after flipping.
Ingredients
- 2 middle eggs
- 4 tsp milk
- 3 tbsp cake flour
- 0.5 tsp vanilla extract
- 3 tsp sugar
Equipment
hand mixerwhisksifterpastry bagspatulafrying pansmall bowllarge bowl
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