Japanese Souffle Pancakes

6m
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. 2Add 2 tablespoons of milk to the egg yolks and mix to combine.
  3. 3In another bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour.
  4. 4Sift the flour mixture into the egg yolk mixture and stir to combine. Be careful not to overmix.
  5. 5Add 1/2 teaspoon of vanilla extract for flavor (optional).
  6. 6Preheat the pan over the lowest heat before whipping egg whites.
  7. 7Add one-third of the sugar to the egg whites and start whipping on medium speed.
  8. 8Add 1/2 teaspoon lemon juice before whipping (optional)
  9. 9Add the rest of the sugar in two parts and continue to whip until stiff peaks form.
  10. 10Add one-third of the meringue to the egg yolk mixture and mix well.
  11. 11Fold the remaining meringue into the mixture gently from bottom to top. Do not overmix.
  12. 12Add a little vegetable oil into the pan and remove excess oil with paper.
  13. 13Pipe or pour the batter into the preheated pan.
  14. 14Put the lid on and cook on low heat for about 3-5 minutes, or until the bottom is golden brown.
  15. 15Gently flip the pancakes over. If they are tilted, gently press and straighten them with your hands.
  16. 16Put the lid on and bake for another 3-5 minutes.
  17. 17Add 1 tablespoon of water to the pan for steam baking (optional).
  18. 18Transfer the pancakes onto a plate and enjoy with your favorite toppings.

Ingredients

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

Equipment

bowlwhiskelectric mixerpanspatulapiping bag or ladle

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