Japanese Souffle Pancakes

6 mins
Serves 1
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Directions

  1. 1Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
  2. 2Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
  3. 3Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
  4. 4Add 2 tablespoons of milk to the two egg yolks and mix to combine.
  5. 5Add 2 tablespoons of milk to the two egg yolks and mix to combine.
  6. 6Add 2 tablespoons of milk to the two egg yolks and mix to combine.
  7. 7In a separate bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour. Stir to combine.
  8. 8In a separate bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour. Stir to combine.
  9. 9In a separate bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour. Stir to combine.
  10. 10Sift the flour mixture into the egg yolk mixture and stir again to combine. Be careful not to overmix.
  11. 11Sift the flour mixture into the egg yolk mixture and stir again to combine. Be careful not to overmix.
  12. 12Sift the flour mixture into the egg yolk mixture and stir again to combine. Be careful not to overmix.
  13. 13Add 1/2 teaspoon of vanilla extract (optional) for flavor.
  14. 14Add 1/2 teaspoon of vanilla extract (optional) for flavor.
  15. 15Add 1/2 teaspoon of vanilla extract (optional) for flavor.
  16. 16Preheat the pan over the lowest heat before whipping the egg whites.
  17. 17Preheat the pan over the lowest heat before whipping the egg whites.
  18. 18Preheat the pan over the lowest heat before whipping the egg whites.
  19. 19Add one-third of the sugar to the chilled egg whites and start whipping on medium speed.
  20. 20Add one-third of the sugar to the chilled egg whites and start whipping on medium speed.
  21. 21Add one-third of the sugar to the chilled egg whites and start whipping on medium speed.
  22. 22Add a pinch of cream of tartar or 1/2 teaspoon of lemon juice (optional) to help stabilize the egg whites.
  23. 23Add a pinch of cream of tartar or 1/2 teaspoon of lemon juice (optional) to help stabilize the egg whites.
  24. 24Add a pinch of cream of tartar or 1/2 teaspoon of lemon juice (optional) to help stabilize the egg whites.
  25. 25Add the rest of the sugar in two parts and continue whipping until stiff peaks form.
  26. 26Add the rest of the sugar in two parts and continue whipping until stiff peaks form.
  27. 27Add the rest of the sugar in two parts and continue whipping until stiff peaks form.
  28. 28Add one-third of the meringue to the egg yolk mixture and mix well. This makes the egg yolk mixture lighter, allowing you to easily fold in the rest of the meringue without breaking the air bubbles.
  29. 29Add one-third of the meringue to the egg yolk mixture and mix well. This makes the egg yolk mixture lighter, allowing you to easily fold in the rest of the meringue without breaking the air bubbles.
  30. 30Add one-third of the meringue to the egg yolk mixture and mix well. This makes the egg yolk mixture lighter, allowing you to easily fold in the rest of the meringue without breaking the air bubbles.
  31. 31Add the remaining meringue, gently folding from bottom to top. Be careful not to overmix.
  32. 32Add the remaining meringue, gently folding from bottom to top. Be careful not to overmix.
  33. 33Add the remaining meringue, gently folding from bottom to top. Be careful not to overmix.
  34. 34Add a little vegetable oil to the pan and remove excess oil with paper. Too much oil will prevent an even golden color.
  35. 35Add a little vegetable oil to the pan and remove excess oil with paper. Too much oil will prevent an even golden color.
  36. 36Add a little vegetable oil to the pan and remove excess oil with paper. Too much oil will prevent an even golden color.
  37. 37Pipe or pour the batter into the preheated pan. If using a griddle, add 1 tablespoon of water to the pan for steam baking.
  38. 38Pipe or pour the batter into the preheated pan. If using a griddle, add 1 tablespoon of water to the pan for steam baking.
  39. 39Pipe or pour the batter into the preheated pan. If using a griddle, add 1 tablespoon of water to the pan for steam baking.
  40. 40Put the lid on and cook on low heat for 3-5 minutes, or until the bottom gets golden brown. Flip gently, being careful as they are very soft. If tilted, gently press and straighten with your hands.
  41. 41Put the lid on and cook on low heat for 3-5 minutes, or until the bottom gets golden brown. Flip gently, being careful as they are very soft. If tilted, gently press and straighten with your hands.
  42. 42Put the lid on and cook on low heat for 3-5 minutes, or until the bottom gets golden brown. Flip gently, being careful as they are very soft. If tilted, gently press and straighten with your hands.
  43. 43After flipping, put the lid on and bake for another 3-5 minutes.
  44. 44After flipping, put the lid on and bake for another 3-5 minutes.
  45. 45After flipping, put the lid on and bake for another 3-5 minutes.
  46. 46Transfer the pancakes onto a plate. Sprinkle with a little powdered sugar and drizzle with maple syrup.
  47. 47Transfer the pancakes onto a plate. Sprinkle with a little powdered sugar and drizzle with maple syrup.
  48. 48Transfer the pancakes onto a plate. Sprinkle with a little powdered sugar and drizzle with maple syrup.

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
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 butter
  • 1 butter
  • 1 butter
  • 1 maple syrup
  • 1 maple syrup
  • 1 maple syrup
  • 1 whipped cream
  • 1 whipped cream
  • 1 whipped cream
  • 1 fresh fruits
  • 1 fresh fruits
  • 1 fresh fruits
  • 1 chocolate sauce
  • 1 chocolate sauce
  • 1 chocolate sauce

Equipment

whiskhand mixerspatulaelectric griddlepiping bag (optional)ladle (optional)