Japanese Soufflé Pancakes can be very intimidating. It's one of these recipes that appears to be tedious then once you figure it out, it all then makes sense. These fluffy pancakes are a viral sensation but let me show you how to do it in the comfort of your own home. This recipe derived from Soy and Pepper.
Start by pre-heating your non-stick pan or griddle over low heat.
Separate 2 egg yolks from the 3 egg whites. Dispose the remaining egg yolk or keep for later use.
Add the milk and vanilla extract to the egg yolks. Whisk until the milk has combined. Don’t overdo it! Place aside.
Beat the egg whites with a hand-mixer for 30 seconds then add in the cream of tartar. Continue beating it for another minute until it is lighter and fluffier.
Gradually add in the sugar while mixing, until it is completely used up. Then continue beating for another 3-5 minutes or until stiff peaks form.
Now, head back to the egg yolk mixture and add in the sifted flour and baking powder.
Hand whisk just until it is thickened and the flour is incorporated then add in 2 scoops of the meringue to the mixture. Whisk only until it becomes a liquid then start folding in the meringue gradually. Again, don’t over do it.
If using a ring mold, add it to the centre of the pan and add in the mixture until it is ¾ full.
Drizzle a tablespoon of water around the pan and cover it and allow it to steam-cook for 7 minutes.
After 7 minutes, remove the lid and the mould (and parchment paper if using a paper mould).
Carefully flip the pancake with a spatula then drizzle another tablespoon of water around the pan and cover for another 7 minutes.
Remove the lid and voila. Pancake.
Recipe Note
1. Do not over-whisk or over-mix. This will introduce unnecessary air into the mixture which will affect the structure of the batter. Therefore increasing the potential for a "limpy" pancake.
2. Make sure you beat the egg-whites until stiff peaks. This plays a large part in ensuring the structure of the batter holds up.
3. I recommend using a mould to achieve that large and fluffy pancake aesthetic. You can make one with parchment paper, cookie cutters, egg rings or a tuna can.
4. Adding water to the pan will cause steam which works harmoniously with the lid. This will trap the steam and cause the batter to be cooked from the inside and rise up.
Japanese Fluffy Pancakes
Rated 4.9 stars by 7 users
Category
Dessert
Cuisine
Japanese
Author:
Kane Bergman
Servings
4
Prep Time
15 minutes
Cook Time
14 minutes
Japanese Soufflé Pancakes can be very intimidating. It's one of these recipes that appears to be tedious then once you figure it out, it all then makes sense. These fluffy pancakes are a viral sensation but let me show you how to do it in the comfort of your own home. This recipe derived from Soy and Pepper.
Ingredients
Batter
2 Egg Yolks (36 g)
15 ml Milk
3 g Vanilla Extract
30 g All-Purpose Flour
3 g Baking Powder
Meringue
3 Egg Whites (99 ml)
¼ Tsp Cream of Tartar
50 g White Granulated Sugar
7 g Cornstarch
Directions
Start by pre-heating your non-stick pan or griddle over low heat.
Separate 2 egg yolks from the 3 egg whites. Dispose the remaining egg yolk or keep for later use.
Add the milk and vanilla extract to the egg yolks. Whisk until the milk has combined. Don’t overdo it! Place aside.
Beat the egg whites with a hand-mixer for 30 seconds then add in the cream of tartar. Continue beating it for another minute until it is lighter and fluffier.
Gradually add in the sugar while mixing, until it is completely used up. Then continue beating for another 3-5 minutes or until stiff peaks form.
Now, head back to the egg yolk mixture and add in the sifted flour and baking powder.
Hand whisk just until it is thickened and the flour is incorporated then add in 2 scoops of the meringue to the mixture. Whisk only until it becomes a liquid then start folding in the meringue gradually. Again, don’t over do it.
If using a ring mold, add it to the centre of the pan and add in the mixture until it is ¾ full.
Drizzle a tablespoon of water around the pan and cover it and allow it to steam-cook for 7 minutes.
After 7 minutes, remove the lid and the mould (and parchment paper if using a paper mould).
Carefully flip the pancake with a spatula then drizzle another tablespoon of water around the pan and cover for another 7 minutes.
Remove the lid and voila. Pancake.
Recipe Note
1. Do not over-whisk or over-mix. This will introduce unnecessary air into the mixture which will affect the structure of the batter. Therefore increasing the potential for a "limpy" pancake.
2. Make sure you beat the egg-whites until stiff peaks. This plays a large part in ensuring the structure of the batter holds up.
3. I recommend using a mould to achieve that large and fluffy pancake aesthetic. You can make one with parchment paper, cookie cutters, egg rings or a tuna can.
4. Adding water to the pan will cause steam which works harmoniously with the lid. This will trap the steam and cause the batter to be cooked from the inside and rise up.
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