Souffle Pancakes
Yana D.
Ingredients:
2 large eggs
1 ½ Tbsp whole milk
¼ pure vanilla extract
¼ cup cake flower
½ tsp baking powder
3 Tbsp sugar
1 Tbsp neutral oil (to grease the pan)
2 Tbsp water (for steaming)
Step 1:
Separate 2 large eggs into whites and yolks in two different bowls. Next put the egg whites in the freezer for 15 minutes.
Step 2:
In the meantime, add 1 ½ Tbsp of whole milk and ¼ tsp of pure vanilla extract to the egg yolks and whisk using a hand whisk until thick and frothy.
Step 3:
Sift ¼ cup of cake flour and ½ tsp baking powder into the bowl. Whisk to combine thoroughly, do not overmix. Set aside while you make the meringue.
Step 4:
After 15 minutes, take out the bowl of egg whites from the freezer. The egg whites should be half frozen. Now start beating the egg whites with a hand mixer, or you could use a stand mixer or a balloon whisk.
Step 5:
When the egg whites turn frothy and opaque, gradually add 3 Tbsp of sugar. Then increase the mixer speed too high (speed 10) and beat vigorously until stiff peaks form. It takes about 2 minutes of beating at high to reach stiff peaks.
Step 6:
Heat a large nonstick frying pan to 300℉ over the lowest heat. Brush with 1 Tbsp neutral oil and lightly remove any visible oil with a paper towel (otherwise pancakes will have a spotty pattern). Keep the pan on low heat while you fold in the egg white meringue into the egg yolk mixture in the next step.
How to Fold in the Meringue:
Take one third of the egg white meringue and add to the egg yolk mixture. Whisk together by hand. Next, take half of the remaining meringue and add to the egg yolk mixture. Using a hand whisk, gently fold them in without breaking the air bubbles in the egg whites. Now, transfer the egg yolk mixture back into the bowl with the remaining meringue. Very gently fold the two mixtures together, taking care not to deflate the air bubbles in the meringue and batter as you fold. Mix the batter very gently until well combined and homogenous.
1: To Cook the Pancakes
Keep your nonstick frying pan heated to 300℉ at all times over low heat. Remember, each pancake gets roughly four small scoops of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon. Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.
2:
By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that’s okay).
3:
Set the timer for 6-7 minutes and add 1 Tbsp of the 2 Tbsp water in three empty spaces inside the pan. Cover with a lid. The steam from the water keeps the pancakes moist while they cook. After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms 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. Repeat with the other pancakes. Slightly pull the pancake to create an empty space and gently flip it over with a “rolling over” motion.
4:
Add 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 5 minutes to cook the other side on the lowest heat setting. Once they are slightly browned, transfer the pancakes to your serving plates.
Enjoy!
Now serve with whipped cream and berries, and let these fluffy Japanese pancakes melt in your mouth.