Japanese Souffle Pancakes
Directions
- 1Separate egg whites and egg yolks.
- 2Freeze egg whites for 15 minutes.
- 3In a bowl, add egg yolks, milk, and vanilla extract. Whisk until frothy.
- 4Add cake flour and baking powder to the mixture and whisk until just combined. Do not overmix.
- 5In another bowl, beat egg whites until frothy, then gradually add sugar while beating until stiff peaks form.
- 6Gently fold one-third of the egg whites into the yolk mixture.
- 7Gently fold in half of the remaining egg whites.
- 8Gently fold the remaining egg whites into the mixture.
- 9Lightly spray a non-stick pan with cooking spray and heat over low heat.
- 10Spoon the batter into the pan to create three pancakes. Wait for the batter to thicken slightly before adding more batter on top to create taller pancakes.
- 11Add 1 tablespoon of water to the pan and cover it with a lid for 2 minutes.
- 12Add another layer of batter to each pancake and cover the pan again.
- 13Cook for another 3-5 minutes, then gently flip the pancakes.
- 14Add another tablespoon of water to the pan and cover for 4 minutes.
- 15Serve the pancakes with powdered sugar and syrup.
Ingredients
- 2 eggs
- 1.5 Tbsp milk
- 0.25 tsp vanilla
- 0.25 cup cake flour
- 0.5 tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral oil
- 2 Tbsp water
- 0.25 cup powdered sugar
- 2 Tbsp pancake syrup
Equipment
hand mixerwhiskspatulanon-stick pansmall bowlmeasuring cup
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