Japanese Souffle Pancakes

6 mins
Serves 1
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Directions

  1. 1Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
  2. 2Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
  3. 3Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
  4. 4Add 2 tablespoons of milk to the egg yolks and mix to combine.
  5. 5Add 2 tablespoons of milk to the egg yolks and mix to combine.
  6. 6Add 2 tablespoons of milk to the egg yolks and mix to combine.
  7. 7In another bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour.
  8. 8In another bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour.
  9. 9In another bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour.
  10. 10Sift the flour mixture into the egg yolk mixture and stir to combine. Be careful not to overmix.
  11. 11Sift the flour mixture into the egg yolk mixture and stir to combine. Be careful not to overmix.
  12. 12Sift the flour mixture into the egg yolk mixture and stir to combine. Be careful not to overmix.
  13. 13Add 1/2 teaspoon of vanilla extract for flavor (optional).
  14. 14Add 1/2 teaspoon of vanilla extract for flavor (optional).
  15. 15Add 1/2 teaspoon of vanilla extract for flavor (optional).
  16. 16Preheat the pan over the lowest heat before whipping egg whites.
  17. 17Preheat the pan over the lowest heat before whipping egg whites.
  18. 18Preheat the pan over the lowest heat before whipping egg whites.
  19. 19Add one-third of the sugar to the egg whites and start whipping on medium speed.
  20. 20Add one-third of the sugar to the egg whites and start whipping on medium speed.
  21. 21Add one-third of the sugar to the egg whites and start whipping on medium speed.
  22. 22Add 1/2 teaspoon lemon juice before whipping (optional)
  23. 23Add 1/2 teaspoon lemon juice before whipping (optional)
  24. 24Add 1/2 teaspoon lemon juice before whipping (optional)
  25. 25Add the rest of the sugar in two parts and continue to whip until stiff peaks form.
  26. 26Add the rest of the sugar in two parts and continue to whip until stiff peaks form.
  27. 27Add the rest of the sugar in two parts and continue to whip until stiff peaks form.
  28. 28Add one-third of the meringue to the egg yolk mixture and mix well.
  29. 29Add one-third of the meringue to the egg yolk mixture and mix well.
  30. 30Add one-third of the meringue to the egg yolk mixture and mix well.
  31. 31Fold the remaining meringue into the mixture gently from bottom to top. Do not overmix.
  32. 32Fold the remaining meringue into the mixture gently from bottom to top. Do not overmix.
  33. 33Fold the remaining meringue into the mixture gently from bottom to top. Do not overmix.
  34. 34Add a little vegetable oil into the pan and remove excess oil with paper.
  35. 35Add a little vegetable oil into the pan and remove excess oil with paper.
  36. 36Add a little vegetable oil into the pan and remove excess oil with paper.
  37. 37Pipe or pour the batter into the preheated pan.
  38. 38Pipe or pour the batter into the preheated pan.
  39. 39Pipe or pour the batter into the preheated pan.
  40. 40Put the lid on and cook on low heat for about 3-5 minutes, or until the bottom is golden brown.
  41. 41Put the lid on and cook on low heat for about 3-5 minutes, or until the bottom is golden brown.
  42. 42Put the lid on and cook on low heat for about 3-5 minutes, or until the bottom is golden brown.
  43. 43Gently flip the pancakes over. If they are tilted, gently press and straighten them with your hands.
  44. 44Gently flip the pancakes over. If they are tilted, gently press and straighten them with your hands.
  45. 45Gently flip the pancakes over. If they are tilted, gently press and straighten them with your hands.
  46. 46Put the lid on and bake for another 3-5 minutes.
  47. 47Put the lid on and bake for another 3-5 minutes.
  48. 48Put the lid on and bake for another 3-5 minutes.
  49. 49Add 1 tablespoon of water to the pan for steam baking (optional).
  50. 50Add 1 tablespoon of water to the pan for steam baking (optional).
  51. 51Add 1 tablespoon of water to the pan for steam baking (optional).
  52. 52Transfer the pancakes onto a plate and enjoy with your favorite toppings.
  53. 53Transfer the pancakes onto a plate and enjoy with your favorite toppings.
  54. 54Transfer the pancakes onto a plate and enjoy with your favorite toppings.

Ingredients

  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 30 ml whole milk
  • 30 ml whole milk
  • 30 ml whole milk
  • 24 g all-purpose flour
  • 24 g all-purpose flour
  • 24 g all-purpose flour
  • 1 g baking powder
  • 1 g baking powder
  • 1 g baking powder
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 26 g sugar
  • 26 g sugar
  • 26 g sugar
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 maple syrup
  • 1 maple syrup
  • 1 maple syrup
  • 1 butter
  • 1 butter
  • 1 butter
  • 1 whipped cream
  • 1 whipped cream
  • 1 whipped cream
  • 1 fresh fruits
  • 1 fresh fruits
  • 1 fresh fruits
  • 1 chocolate sauce
  • 1 chocolate sauce
  • 1 chocolate sauce

Equipment

bowlwhiskelectric mixerpanspatulapiping bag or ladle