Japanese Soufflé Pancakes
Experience the delight of tall, fluffy Japanese soufflé pancakes with this easy recipe.
Contents (2 sections)▾
Ingredients
- 2 large eggs, separated
- 60 ml milk
- 100 g cake flour
- 30 g sugar
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- water for steaming
Steps
In a mixing bowl, beat the egg whites until firm, glossy peaks form. This aeration will give the pancakes their lift.
In another bowl, whisk together the egg yolks, milk, vanilla, and sugar until well combined.
Sift the cake flour and baking powder into the yolk mixture, folding gently until just combined.
Carefully fold the whipped egg whites into the yolk batter in three parts, being cautious not to deflate the mixture.
Preheat a non-stick skillet over low heat (about 150°C). Grease ring molds and place them in the skillet.
Spoon the batter into the molds, filling them about 2/3 full. Add a splash of water to the skillet and cover with a lid to create steam.
Cook for about 7 minutes, or until the pancakes have risen and the tops are set. Gently flip them over and cook for another 5 minutes.
Remove from the heat, carefully take off the ring molds, and serve immediately with your favorite toppings.
Tools you'll want
Why this works
The key to achieving tall soufflé pancakes lies in the technique of whipping the egg whites to firm but glossy peaks. This process traps air, which is crucial for rising. When folding the meringue into the yolk batter, it's essential to do so gently to avoid deflating the mixture, ensuring the lightness is retained. Cooking at a low temperature (around 150°C) allows the pancakes to rise slowly and set through without collapsing. The steam created by adding water to the skillet helps to keep the pancakes moist while cooking. If your pancakes seem too flat, it might be due to overmixing the batter or under-whipping the egg whites, so pay attention to the texture of both components. Additionally, using ring molds helps maintain their shape, making them easier to flip without losing their airy crumb. If they break when flipping, let them cook a bit longer to firm up before attempting again.
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