Japanese Souffle Pancakes

Prep Time : 30 min
Yield : 1 Servings
Method : Cook
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These Fluffy Japanese Souffle Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries

INGREDIENTS

INSTRUCTIONS

  • 2 Egg Yokes

  • 1 Tbs Milk

  • 1/2 Tsp Vanilla Extract

  • 3Tbs All Purpose Flour

  • 1/2 Tsp Baking Powder

1. Separate egg whites and egg yolks into two different bowls. In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy. Sift the flour and baking powder into the bowl. Whisk to combine thoroughly (but do not over-mix) and set aside.

2. Now start beating egg whites. When the egg whites turn frothy and pale white, add the cream of tar tar. Then gradually add in sugar (roughly ⅓ 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. Add corn starch and mix gently.

3. Heat the large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have a spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture.  syrup and other tasty ingredients. Take ⅓ of egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step). 

4. Next, take half of the egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites. Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!

5. Now, scoop the batter and place on the frying pan. Next, 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. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).

6. 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 offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.

MERINGUE

  • 3 Egg White

  • 1/4-1/8 Tsp Cream of Tar Tar

  • 1/4 Cup White Sugar or Granulated

  • 2 Tsp Corn Starch

INGREDIENTS

  • 2 Egg Yokes

  • 1 Tbs Plant Milk (Almond, Coconut or Oat)

  • 1/2 Tsp Vanilla Extract

  • 3Tbs Whole Wheat Flour or All Purpose Flour

  • 1/2 Tsp Baking Powder

  • 3 Egg White

  • 1/4-1/8 Tsp Cream of Tar Tar

  • 1/4 Cup Sugar Free Sweetener 

  • 2 Tsp Corn Starch

MERINGUE

NOTES

  • When cooking the pancakes leave each side cooking for 2-3 minutes at most.

  • If you don't have cream of tar tar for the meringue, you can use white vinegar or lemon juice.

  • It is optional but recommend to freeze the egg white for 15 minutes before whisking them.