Fluffy Japanese Souffle Pancakes Recipe | Episode 541
12:40Japanese pancakes are fluffy, airy pancakes. They are cottony clouds of heaven that melt in your mouth! It's simple to make with this recipe.
SERVES: MAKES 4
PREP TIME: 15 M
COOK TIME: 15 M
TOTAL TIME: 30 M
Ingredients
- 2 egg yolks
- 3 tbsp cold milk
- 8g baking powder
- 3 tbsp all-purpose flour
- 1/2 tbsp cornstarch
- 1 tsp vanilla extract or sugar
- 2 egg whites
- pinch salt
- 2 tbsp granulated sugar
Method
1. Separate egg whites and egg yolks into two different bowls.
2. Stir together the egg yolks, milk, baking powder, all purpose flour, vanilla and cornstarch until smooth. Set aside.
3. Beat the egg whites and pinch of salt. When the egg whites turn frothy and pale white, gradually add in sugar (roughly 1 tablespoon at a time). Continue to whip the egg whites. The egg whites will become 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.
4. Take ⅓ of egg yolks mixture and add to the egg whites. Whisk together, stir in the remaining mixture in 2-3 times to the egg whites. Gently fold in without breaking the air bubbles in the egg whites.
5. Heat a medium non-stick pan over low heat. Add about 1/4 tbsp oil to the pan.
6. Use an ice cream scoop and scoop the batter on the frying pan. Add one more scoop of batter on top, cover the pan with the lid and cook the pancake over low to medium high heat for about 2 minutes. Add one more scoop on top and gently flip over the pancake. Cook for about 1 minute with lid. Remove from the pan and repeat with remaining batter. Remember that each pancake gets roughly 3 scoops of batter.
7. Serve the pancakes with confectioners sugar, maple syrup, whipped cream and fruit.
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