Japanese Souffle Pancakes

Name: Japanese Souffle Pancakes
Total time: 6 min
Yield: 1 servings
Cuisine: French
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

Serves 1

youtube.com

Japanese Souffle Pancakes

youtube.com

Serves 1

Directions

1Separate the eggs; make sure no egg yolk gets into the egg whites.
2Add 2 tablespoons of milk to two egg yolks, mix to combine.
3Mix 1/4 teaspoon of baking powder and 3 tablespoons of flour, stir to combine.
4Sift into the egg mixture and stir again to combine; be careful not to overmix.
5Add 1/2 teaspoon of vanilla extract for flavor (optional).
6Preheat your pan over the lowest heat before whipping egg whites.
7Add one third of the sugar into the egg whites, then start whipping on the medium speed.
8Add the rest of the sugar in two parts, then whip it until the meringue gets stiff peaks.
9Add one third of the meringue to the egg yolk mixture and mix well. Then add the rest of the meringue, folding gently from bottom to top; be careful not to overmix.
10Add a little vegetable oil into the pan and remove excess oil with paper.
11Pipe the batter with a piping bag to make pancakes beautiful and tall, or pour the batter with a ladle.
12Put the lid on, then cook on low heat for about 3 to 5 minutes or until the bottom gets golden.
13Gently flip the pancakes over; if they are a little tilted, gently press and straighten them with your hands.
14Put the lid on, bake for another 3 to 5 minutes.
15Add some water for steam baking (optional).

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

Equipment

whiskelectric mixerbowlpanspatulapiping bagladlepaper towel

Japanese Souffle Pancakes

Serves 1

youtube.com

Japanese Souffle Pancakes

youtube.com

Serves 1

Directions

1Separate the eggs; make sure no egg yolk gets into the egg whites.
2Add 2 tablespoons of milk to two egg yolks, mix to combine.
3Mix 1/4 teaspoon of baking powder and 3 tablespoons of flour, stir to combine.
4Sift into the egg mixture and stir again to combine; be careful not to overmix.
5Add 1/2 teaspoon of vanilla extract for flavor (optional).
6Preheat your pan over the lowest heat before whipping egg whites.
7Add one third of the sugar into the egg whites, then start whipping on the medium speed.
8Add the rest of the sugar in two parts, then whip it until the meringue gets stiff peaks.
9Add one third of the meringue to the egg yolk mixture and mix well. Then add the rest of the meringue, folding gently from bottom to top; be careful not to overmix.
10Add a little vegetable oil into the pan and remove excess oil with paper.
11Pipe the batter with a piping bag to make pancakes beautiful and tall, or pour the batter with a ladle.
12Put the lid on, then cook on low heat for about 3 to 5 minutes or until the bottom gets golden.
13Gently flip the pancakes over; if they are a little tilted, gently press and straighten them with your hands.
14Put the lid on, bake for another 3 to 5 minutes.
15Add some water for steam baking (optional).