Japanese Soufflé Pancakes
Let me show you how to make Japanese Soufflé Pancakes, which will not be flat when you remove them from the pan. These lovely pancakes are perfect for breakfast, a snack or dessert.
Equipment
- 2 Mixing Bowls
- 1 Spatula
- 1 Sieve
- 1 Electric Mixer with Whisk Attachments
- 1 Frying Pan
Ingredients
- 2 large Eggs
- 2 tbsp Milk ( 25g )
- ½ tsp Vanilla Bean Paste ( 3g )
- 3 tbsp Plain Flour ( 28g )
- ¼ tsp Baking Powder ( 1g )
- ¼ tsp Cream of Tartar ( 1g ) Or few drops of lemon juice
- 2 tsp Sugar ( 27g )
Instructions
- Separate the egg yolks and egg whites into different mixing bowls. Place the bowl with the egg whites into the fridge, for later.
- In the mixing bowl with the egg yolk, add milk and vanilla bean and give it nice mix.
- Sieve the plain flour and baking powder into egg yolk mixture and mix well. Put it on the side for later to use, and cover with wrap to prevent it from drying.
- Remove egg white from fridge, add the sugar and cream of tartar. Using an electric mixer with whisk attachments, gently mix then turn it on a high speed and whip it until they form stiff peaks (around 6 minutes ). Once its done, you will be able to turn the mixing bowl upside-down without any falling out!
![whip [beat] egg whites until they form [hold] stiff peaks](https://myformosafood.com/wp-content/uploads/2022/07/Sufure-pancake-300x225.jpg)
- Take one scoop of the meringue and add it to the egg yolk mixture. Mix well to incorporate all the white and get a consistent colour.
- Next add all yolk mixture into meringue and gently fold until it's mixed thoroughly. Next put it into piping bag so it is ready to use.
- Preheat the frying pan with a low heat. Use a piece of kitchen towel add some oil in the pan. Pipe in a generous amount of batter to the pan, then add few drop of water too (on the out edge of the pan). Put the lid on leave it to steam for 3 - 4 minutes. Make sure to keep the heat low. Once the bottom becomes brown, then turn the pancake over. Add a few drops of water and cover with the lid and let it cook another 3 - 4 minutes then it is done. You can use toothpick to push into pancake, if there is no any batter stick on is means it is cooked through.
- You can add any topping you like. I like cream and fresh berries.Enjoy your Japanese Soufflé Pancakes. (The pancakes will deflate as they cool).
Video
Notes
Add cream of tartar into egg white could make meringue become stable.
Be careful not to get the yolk in the white, because it will stop the meringue from foaming.
Whip egg white until they form stiff peaks is very important,
but need careful don't over whip it as well. When you mix it with egg yolk mixture the bubbles will disappear easily. When you mix meringue with egg yolk you must be gentle or bubbles will disappear easily, too. If you over cook the pancake it could shrink quickly.
but need careful don't over whip it as well. When you mix it with egg yolk mixture the bubbles will disappear easily. When you mix meringue with egg yolk you must be gentle or bubbles will disappear easily, too. If you over cook the pancake it could shrink quickly.
