Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)

7m
Serves 2
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Directions

  1. 1In a small bowl, whisk together one egg and 1 1/2 cups of whole milk.
  2. 2In a separate bowl, add in 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of fine sea salt, 1/4 teaspoon of baking soda, and 1 tablespoon of baking powder. Whisk until combined.
  3. 3Mix the flour mix with the milky egg stuff and add in 2 tablespoons of melted unsalted butter. Whisk until smooth.
  4. 4Let the batter rest for about five minutes.
  5. 5Preheat a non-stick skillet over medium heat, add spray oil and/or a couple tablespoons of unsalted butter.
  6. 6Spoon in 1/4 cup dollops of batter (3-4 for a 10-inch skillet). Cook for 2-3 minutes per side until golden brown.
  7. 7For the Japanese souffle pancakes: Crack two eggs and separate the yolks and whites into two medium bowls.
  8. 8To the yolks, add 1 tablespoon of whole milk, 1 teaspoon of vanilla extract, and whisk until smooth. Sift in 1/4 cup of cake flour, 3/4 of a teaspoon of baking powder, and 1/2 teaspoon of fine sea salt. Whisk until thoroughly combined.
  9. 9In a separate bowl, beat egg whites with electric beaters until soft peaks form. Slowly add 2 1/2 tablespoons of granulated sugar, a little at a time, until all of it is added. Keep whipping until stiff glossy peaks are formed.
  10. 10Fold in a quarter of the meringue into the yolk mixture until thoroughly incorporated. Repeat two more times until all the meringue is added.
  11. 11Transfer the mixture to a piping bag with a round tip attachment or a plastic bag with the corner cut out.
  12. 12Heat a non-stick medium skillet over low heat until nice and hot; spray with cooking oil and wipe off the excess.
  13. 13Pipe two evenly sized mounds using only half of the mixture. Add a spoonful of water in the blank areas of the pan. Immediately cover with a lid and let it steam and cook for five minutes.
  14. 14Lift the lid and pipe another large mound onto both pancakes. Add another spoonful of water, cover, and cook for an additional 3-4 minutes.
  15. 15Flip the pancakes gently, cover, and cook for another 3-4 minutes. Adjust cooking time to prevent overcooking or undercooking.
  16. 16Take pancakes out of the pan gently and place them onto a plate. Top with whipped cream, butter, powdered sugar, and more maple syrup.

Ingredients

  • 1 bottle Maple syrup
  • 1 Egg
  • 1.5 cups Whole milk
  • 2 cups All purpose flour
  • 0.25 cup Granulated sugar
  • 1 teaspoon Fine sea salt
  • 0.25 teaspoon Baking soda
  • 1 tablespoon Baking powder
  • 2 tablespoons Unsalted butter
  • 2 whole Eggs
  • 1 tablespoon Whole milk
  • 1 teaspoon Vanilla extract
  • 0.25 cup Cake flour
  • 0.75 teaspoon Baking powder
  • 0.5 teaspoon Fine sea salt
  • 2.5 tablespoons Granulated sugar
  • 1 serving Whipped cream
  • 1 serving Powdered sugar
  • 1 serving Butter

Equipment

WhiskMixing bowlMeasuring cupsMeasuring spoonsNon-stick skilletSpatulaSmoke gunElectric beatersPiping bag with a round tip attachment

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