Japanese Soufflé Pancakes!
Today we have a delicious breakfast proposal for you! Japanese Soufflé Pancakes!
- 2 large eggs (50 g each w/o shell)
- 1 ½ Tbsp whole milk
- ¼ tsp pure vanilla extract
- ¼ cup cake flour
- ½ tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral-flavoured oil for greasing the pan
- 2 Tbsp water (for steaming)
- Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes.
- Add milk and vanilla to the egg yolks and whisk until the mixture is thick and frothy.
- Sift the cake flour and baking powder into the bowl.
- Whisk to combine thoroughly (but do not over-mix) and set aside.
- After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating egg whites.
- When the egg whites turn frothy and pale white, gradually add in sugar. Continue to whip the egg whites.
- The egg whites will get glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with stiff peaks slightly bending over.
- Heat a large frying pan to 150ºC using the lowest heat. Brush with cooking oil and lightly remove any visible oil.
- Take ⅓ of egg whites and add to the egg yolk mixture and whisk together.
- Take half of the remaing egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites.
- Transfer the egg yolk mixture into egg whites. Carefully fold the two mixtures together without breaking the air bubbles. Make sure to mix it gently and completely.
- Each pancake gets roughly 4 scoops of batter, so that’s a total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan, do this twice to get 3 pancakes on the pan, then stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.
- By the time all 3 pancakes have 2 scoops, the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high.
- Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist.
- After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
- After 6-7 minutes passed, using the spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. When the pancake is ready, you can easily move the pancake.
- When you have flipped all the pancakes, add water to the empty spaces and set a timer for 4 to 5 minutes to cook the other side over low heat.
- Once they are nicely browned, transfer the pancakes to your serving plates.
- Place fresh cream or/and berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!