Fluffy Japanese Soufflé Pancakes
Directions
- 1Separate the egg yolks from the whites.
- 2Separate the egg yolks from the whites.
- 3Separate the egg yolks from the whites.
- 4Add milk to the egg yolks.
- 5Add milk to the egg yolks.
- 6Add milk to the egg yolks.
- 7Add vanilla extract to the egg yolks.
- 8Add vanilla extract to the egg yolks.
- 9Add vanilla extract to the egg yolks.
- 10Sift flour into the egg yolk mixture.
- 11Sift flour into the egg yolk mixture.
- 12Sift flour into the egg yolk mixture.
- 13Whisk the egg yolk mixture until smooth.
- 14Whisk the egg yolk mixture until smooth.
- 15Whisk the egg yolk mixture until smooth.
- 16Whip the egg whites with a mixer on low speed, then gradually increase to high.
- 17Whip the egg whites with a mixer on low speed, then gradually increase to high.
- 18Whip the egg whites with a mixer on low speed, then gradually increase to high.
- 19Add sugar gradually to egg whites.
- 20Add sugar gradually to egg whites.
- 21Add sugar gradually to egg whites.
- 22Whip egg whites until stiff peaks.
- 23Whip egg whites until stiff peaks.
- 24Whip egg whites until stiff peaks.
- 25Gently fold about a third of the egg whites into the egg yolk mixture using a spatula.
- 26Gently fold about a third of the egg whites into the egg yolk mixture using a spatula.
- 27Gently fold about a third of the egg whites into the egg yolk mixture using a spatula.
- 28Pour the remaining egg whites into the mixture.
- 29Pour the remaining egg whites into the mixture.
- 30Pour the remaining egg whites into the mixture.
- 31Gently fold the mixtures together using a spatula.
- 32Gently fold the mixtures together using a spatula.
- 33Gently fold the mixtures together using a spatula.
- 34Transfer the batter into a pastry bag or a regular bag with a corner cut off.
- 35Transfer the batter into a pastry bag or a regular bag with a corner cut off.
- 36Transfer the batter into a pastry bag or a regular bag with a corner cut off.
- 37Cook 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.
- 38Cook 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.
- 39Cook 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.
- 40Flip the pancakes once the bottom is golden brown.
- 41Flip the pancakes once the bottom is golden brown.
- 42Flip the pancakes once the bottom is golden brown.
- 43Cook for another 5 minutes or so after flipping.
- 44Cook for another 5 minutes or so after flipping.
- 45Cook for another 5 minutes or so after flipping.
Ingredients
- 2 middle eggs
- 2 middle eggs
- 2 middle eggs
- 4 tsp milk
- 4 tsp milk
- 4 tsp milk
- 3 tbsp cake flour
- 3 tbsp cake flour
- 3 tbsp cake flour
- 0.5 tsp vanilla extract
- 0.5 tsp vanilla extract
- 0.5 tsp vanilla extract
- 3 tsp sugar
- 3 tsp sugar
- 3 tsp sugar
Equipment
hand mixerwhisksifterpastry bagspatulafrying pansmall bowllarge bowl