Fluffy Japanese Soufflé Pancakes

Name: Fluffy Japanese Soufflé Pancakes
Cuisine: French
Ingredients: 2 middle eggs; 4 tsp milk; 2 tbsp cake flour; 3 tbsp cake flour; 0.5 tsp vanilla extract; 3 tsp sugar; oil; few drops water

Serves 1

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Fluffy Japanese Soufflé Pancakes

youtube.com

Serves 1

Directions

1Separate the egg yolks from the whites.
2Add milk to the yolks.
3Whisk the mixture together.
4Add vanilla extract.
5Whisk the mixture together.
6Sift in the flour.
7Whisk until smooth.
8Set the mixture aside.
9Whip the egg whites on low speed until foamy.
10Add sugar bit by bit.
11Gradually increase the mixer speed to high.
12Continue adding sugar bit by bit.
13Whip the egg whites until stiff peaks form.
14Add a third of the egg whites into the yolk mixture and stir well until smooth.
15Pour this mixture into the rest of the egg whites.
16Gently fold together with a spatula.
17Transfer the mixture into a pastry bag.
18Turn the stove to low heat.
19Add some oil in a pan and spread it.
20Gently squeeze the batter onto the preheated skillet.
21Add a few drops of water to the pan.
22Cover with a lid and cook for 7 to 10 minutes.
23Flip the pancakes and toss in a few more drops of water.
24Slap a lid on it and let it cook for another 5 minutes.

Ingredients

2 middle eggs
4 tsp milk
2 tbsp cake flour
3 tbsp cake flour
0.5 tsp vanilla extract
3 tsp sugar
oil
few drops water

Equipment

wooden bowlglass bowlegg separatorwhiskspoonsiftermixerspatulapastry bagstovefrying panlid

Tips

Cook over low heat.
Whisk the egg whites to stiff peaks, but don't overdo it!
Gradually mix the flour into the yolks until you get a nice, creamy batter.
Fold the beaten whites into the yolk mixture with a spatula—no mixer needed!
Make sure the frying pan is evenly heated before you start.

Fluffy Japanese Soufflé Pancakes

Serves 1

youtube.com

Fluffy Japanese Soufflé Pancakes

youtube.com

Serves 1

Directions

1Separate the egg yolks from the whites.
2Add milk to the yolks.
3Whisk the mixture together.
4Add vanilla extract.
5Whisk the mixture together.
6Sift in the flour.
7Whisk until smooth.
8Set the mixture aside.
9Whip the egg whites on low speed until foamy.
10Add sugar bit by bit.
11Gradually increase the mixer speed to high.
12Continue adding sugar bit by bit.
13Whip the egg whites until stiff peaks form.
14Add a third of the egg whites into the yolk mixture and stir well until smooth.
15Pour this mixture into the rest of the egg whites.
16Gently fold together with a spatula.
17Transfer the mixture into a pastry bag.
18Turn the stove to low heat.
19Add some oil in a pan and spread it.
20Gently squeeze the batter onto the preheated skillet.
21Add a few drops of water to the pan.
22Cover with a lid and cook for 7 to 10 minutes.
23Flip the pancakes and toss in a few more drops of water.
24Slap a lid on it and let it cook for another 5 minutes.