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