Japanese Souffle Pancakes

5 mins
Serves 2
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Directions

  1. 1Separate the egg yolks from the whites.
  2. 2Separate the egg yolks from the whites.
  3. 3Separate the egg yolks from the whites.
  4. 4In a bowl, whisk together the egg whites with sugar until stiff peaks form.
  5. 5In a bowl, whisk together the egg whites with sugar until stiff peaks form.
  6. 6In a bowl, whisk together the egg whites with sugar until stiff peaks form.
  7. 7Set the meringue aside.
  8. 8Set the meringue aside.
  9. 9Set the meringue aside.
  10. 10In a separate bowl, mix together flour, baking powder, milk, vanilla extract, and egg yolks.
  11. 11In a separate bowl, mix together flour, baking powder, milk, vanilla extract, and egg yolks.
  12. 12In a separate bowl, mix together flour, baking powder, milk, vanilla extract, and egg yolks.
  13. 13Gently fold the meringue mixture into the wet ingredients until fully combined.
  14. 14Gently fold the meringue mixture into the wet ingredients until fully combined.
  15. 15Gently fold the meringue mixture into the wet ingredients until fully combined.
  16. 16Use a piping bag to drop thick blobs of batter onto a non-stick pan.
  17. 17Use a piping bag to drop thick blobs of batter onto a non-stick pan.
  18. 18Use a piping bag to drop thick blobs of batter onto a non-stick pan.
  19. 19After about 10 seconds, flip the pancakes.
  20. 20After about 10 seconds, flip the pancakes.
  21. 21After about 10 seconds, flip the pancakes.

Ingredients

  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract

Equipment

bowlwhiskelectric hand mixerpiping bagnon-stick pan