Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)
Directions
- 1In a small bowl, whisk together one egg and 1 1/2 cups of whole milk.
- 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.
- 3Mix the flour mix with the milky egg stuff and add in 2 tablespoons of melted unsalted butter. Whisk until smooth.
- 4Let the batter rest for about five minutes.
- 5Preheat a non-stick skillet over medium heat, add spray oil and/or a couple tablespoons of unsalted butter.
- 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.
- 7For the Japanese souffle pancakes: Crack two eggs and separate the yolks and whites into two medium bowls.
- 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.
- 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.
- 10Fold in a quarter of the meringue into the yolk mixture until thoroughly incorporated. Repeat two more times until all the meringue is added.
- 11Transfer the mixture to a piping bag with a round tip attachment or a plastic bag with the corner cut out.
- 12Heat a non-stick medium skillet over low heat until nice and hot; spray with cooking oil and wipe off the excess.
- 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.
- 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.
- 15Flip the pancakes gently, cover, and cook for another 3-4 minutes. Adjust cooking time to prevent overcooking or undercooking.
- 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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