Japanese Souffle Pancakes

6 mins
Serves 1
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Directions

  1. 1Separate the eggs; make sure no egg yolk gets into the egg whites.
  2. 2Separate the eggs; make sure no egg yolk gets into the egg whites.
  3. 3Separate the eggs; make sure no egg yolk gets into the egg whites.
  4. 4Add 2 tablespoons of milk to two egg yolks, mix to combine.
  5. 5Add 2 tablespoons of milk to two egg yolks, mix to combine.
  6. 6Add 2 tablespoons of milk to two egg yolks, mix to combine.
  7. 7Mix 1/4 teaspoon of baking powder and 3 tablespoons of flour, stir to combine.
  8. 8Mix 1/4 teaspoon of baking powder and 3 tablespoons of flour, stir to combine.
  9. 9Mix 1/4 teaspoon of baking powder and 3 tablespoons of flour, stir to combine.
  10. 10Sift into the egg mixture and stir again to combine; be careful not to overmix.
  11. 11Sift into the egg mixture and stir again to combine; be careful not to overmix.
  12. 12Sift into the egg mixture and stir again 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 your pan over the lowest heat before whipping egg whites.
  17. 17Preheat your pan over the lowest heat before whipping egg whites.
  18. 18Preheat your pan over the lowest heat before whipping egg whites.
  19. 19Add one third of the sugar into the egg whites, then start whipping on the medium speed.
  20. 20Add one third of the sugar into the egg whites, then start whipping on the medium speed.
  21. 21Add one third of the sugar into the egg whites, then start whipping on the medium speed.
  22. 22Add the rest of the sugar in two parts, then whip it until the meringue gets stiff peaks.
  23. 23Add the rest of the sugar in two parts, then whip it until the meringue gets stiff peaks.
  24. 24Add the rest of the sugar in two parts, then whip it until the meringue gets stiff peaks.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Add a little vegetable oil into the pan and remove excess oil with paper.
  29. 29Add a little vegetable oil into the pan and remove excess oil with paper.
  30. 30Add a little vegetable oil into the pan and remove excess oil with paper.
  31. 31Pipe the batter with a piping bag to make pancakes beautiful and tall, or pour the batter with a ladle.
  32. 32Pipe the batter with a piping bag to make pancakes beautiful and tall, or pour the batter with a ladle.
  33. 33Pipe the batter with a piping bag to make pancakes beautiful and tall, or pour the batter with a ladle.
  34. 34Put the lid on, then cook on low heat for about 3 to 5 minutes or until the bottom gets golden.
  35. 35Put the lid on, then cook on low heat for about 3 to 5 minutes or until the bottom gets golden.
  36. 36Put the lid on, then cook on low heat for about 3 to 5 minutes or until the bottom gets golden.
  37. 37Gently flip the pancakes over; if they are a little tilted, gently press and straighten them with your hands.
  38. 38Gently flip the pancakes over; if they are a little tilted, gently press and straighten them with your hands.
  39. 39Gently flip the pancakes over; if they are a little tilted, gently press and straighten them with your hands.
  40. 40Put the lid on, bake for another 3 to 5 minutes.
  41. 41Put the lid on, bake for another 3 to 5 minutes.
  42. 42Put the lid on, bake for another 3 to 5 minutes.
  43. 43Add some water for steam baking (optional).
  44. 44Add some water for steam baking (optional).
  45. 45Add some water for steam baking (optional).

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

Equipment

whiskelectric mixerbowlpanspatulapiping bagladlepaper towel