Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)

7 mins
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 small bowl, whisk together one egg and 1 1/2 cups of whole milk.
  3. 3In a small bowl, whisk together one egg and 1 1/2 cups of whole milk.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Mix the flour mix with the milky egg stuff and add in 2 tablespoons of melted unsalted butter. Whisk until smooth.
  8. 8Mix the flour mix with the milky egg stuff and add in 2 tablespoons of melted unsalted butter. Whisk until smooth.
  9. 9Mix the flour mix with the milky egg stuff and add in 2 tablespoons of melted unsalted butter. Whisk until smooth.
  10. 10Let the batter rest for about five minutes.
  11. 11Let the batter rest for about five minutes.
  12. 12Let the batter rest for about five minutes.
  13. 13Preheat a non-stick skillet over medium heat, add spray oil and/or a couple tablespoons of unsalted butter.
  14. 14Preheat a non-stick skillet over medium heat, add spray oil and/or a couple tablespoons of unsalted butter.
  15. 15Preheat a non-stick skillet over medium heat, add spray oil and/or a couple tablespoons of unsalted butter.
  16. 16Spoon in 1/4 cup dollops of batter (3-4 for a 10-inch skillet). Cook for 2-3 minutes per side until golden brown.
  17. 17Spoon in 1/4 cup dollops of batter (3-4 for a 10-inch skillet). Cook for 2-3 minutes per side until golden brown.
  18. 18Spoon in 1/4 cup dollops of batter (3-4 for a 10-inch skillet). Cook for 2-3 minutes per side until golden brown.
  19. 19For the Japanese souffle pancakes: Crack two eggs and separate the yolks and whites into two medium bowls.
  20. 20For the Japanese souffle pancakes: Crack two eggs and separate the yolks and whites into two medium bowls.
  21. 21For the Japanese souffle pancakes: Crack two eggs and separate the yolks and whites into two medium bowls.
  22. 22To 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.
  23. 23To 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.
  24. 24To 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.
  25. 25In 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.
  26. 26In 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.
  27. 27In 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.
  28. 28Fold in a quarter of the meringue into the yolk mixture until thoroughly incorporated. Repeat two more times until all the meringue is added.
  29. 29Fold in a quarter of the meringue into the yolk mixture until thoroughly incorporated. Repeat two more times until all the meringue is added.
  30. 30Fold in a quarter of the meringue into the yolk mixture until thoroughly incorporated. Repeat two more times until all the meringue is added.
  31. 31Transfer the mixture to a piping bag with a round tip attachment or a plastic bag with the corner cut out.
  32. 32Transfer the mixture to a piping bag with a round tip attachment or a plastic bag with the corner cut out.
  33. 33Transfer the mixture to a piping bag with a round tip attachment or a plastic bag with the corner cut out.
  34. 34Heat a non-stick medium skillet over low heat until nice and hot; spray with cooking oil and wipe off the excess.
  35. 35Heat a non-stick medium skillet over low heat until nice and hot; spray with cooking oil and wipe off the excess.
  36. 36Heat a non-stick medium skillet over low heat until nice and hot; spray with cooking oil and wipe off the excess.
  37. 37Pipe 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.
  38. 38Pipe 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.
  39. 39Pipe 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.
  40. 40Lift the lid and pipe another large mound onto both pancakes. Add another spoonful of water, cover, and cook for an additional 3-4 minutes.
  41. 41Lift the lid and pipe another large mound onto both pancakes. Add another spoonful of water, cover, and cook for an additional 3-4 minutes.
  42. 42Lift the lid and pipe another large mound onto both pancakes. Add another spoonful of water, cover, and cook for an additional 3-4 minutes.
  43. 43Flip the pancakes gently, cover, and cook for another 3-4 minutes. Adjust cooking time to prevent overcooking or undercooking.
  44. 44Flip the pancakes gently, cover, and cook for another 3-4 minutes. Adjust cooking time to prevent overcooking or undercooking.
  45. 45Flip the pancakes gently, cover, and cook for another 3-4 minutes. Adjust cooking time to prevent overcooking or undercooking.
  46. 46Take pancakes out of the pan gently and place them onto a plate. Top with whipped cream, butter, powdered sugar, and more maple syrup.
  47. 47Take pancakes out of the pan gently and place them onto a plate. Top with whipped cream, butter, powdered sugar, and more maple syrup.
  48. 48Take 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 bottle Maple syrup
  • 1 bottle Maple syrup
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 1.5 cups Whole milk
  • 1.5 cups Whole milk
  • 1.5 cups Whole milk
  • 2 cups All purpose flour
  • 2 cups All purpose flour
  • 2 cups All purpose flour
  • 0.25 cup Granulated sugar
  • 0.25 cup Granulated sugar
  • 0.25 cup Granulated sugar
  • 1 teaspoon Fine sea salt
  • 1 teaspoon Fine sea salt
  • 1 teaspoon Fine sea salt
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Baking soda
  • 1 tablespoon Baking powder
  • 1 tablespoon Baking powder
  • 1 tablespoon Baking powder
  • 2 tablespoons Unsalted butter
  • 2 tablespoons Unsalted butter
  • 2 tablespoons Unsalted butter
  • 2 whole Eggs
  • 2 whole Eggs
  • 2 whole Eggs
  • 1 tablespoon Whole milk
  • 1 tablespoon Whole milk
  • 1 tablespoon Whole milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 0.25 cup Cake flour
  • 0.25 cup Cake flour
  • 0.25 cup Cake flour
  • 0.75 teaspoon Baking powder
  • 0.75 teaspoon Baking powder
  • 0.75 teaspoon Baking powder
  • 0.5 teaspoon Fine sea salt
  • 0.5 teaspoon Fine sea salt
  • 0.5 teaspoon Fine sea salt
  • 2.5 tablespoons Granulated sugar
  • 2.5 tablespoons Granulated sugar
  • 2.5 tablespoons Granulated sugar
  • 1 serving Whipped cream
  • 1 serving Whipped cream
  • 1 serving Whipped cream
  • 1 serving Powdered sugar
  • 1 serving Powdered sugar
  • 1 serving Powdered sugar
  • 1 serving Butter
  • 1 serving Butter
  • 1 serving Butter

Equipment

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