Fluffy Japanese Souffle Pancakes
The Fluffiest of Pancakes You’ll Ever Taste…
I did it! I made Japanese souffle pancakes. Across Instagram and Pinterest, I’ve seen these pop up every now and then and I’ve always wanted to test them out. Japanese souffle pancakes are some of the fluffiest pancakes you’ll ever find. However, these are advance pancakes. They take time and patience. However, if you do this, you’ll have some of the best pancakes you’ve ever tasted.
These pancakes are perfect for Pancake Day. So get your bits together, put on the tunes and get ready for the tastiest Pancake Day ever. After all, with the year we’ve had already, we deserve to make this one extra special.
INGREDIENTS: YOLKS.
2 egg yolks
2 tbsp sugar
4 tbsp milk
6 tbsp flour
1/2 tsp baking powder
INGREDIENTS: WHITES.
4 egg whites
1/4 tsp cream of tartar
3 tbsp sugar
JAPANESE SOUFFLE PANCAKES.
Start by making the batter. In a bowl, whisk the egg yolks with the sugar until pale and frothy. Add the milk slowly and continue to keep mixing together. Sift the flour and baking powder and mix well, making sure everything is incorporated.
Now it’s time for the biggie, the meringue. In a large bowl or mixer, add your white eggs and cream of tartar. Make sure the bowl is completely clean and free of oil (this will knock the air out of it). Using the mixer (even one by hand) whisk together until frothy and pale. Add the sugar in a bit at a time, until it is all whipped into a glossy thick meringue that holds stiff peaks. Be careful not to overwhip.
Take 1/3 of the meringue and whisk it into the batter bowl until completely incorporated. Add half of the remaining meringue into the batter. Be careful not to deflate. Transfer the mixture into the remaining egg whites. With a spatula, fold the mixture together.
Heat up a large non-stick frying pan on low heat. Brush with oil lightly. Add your mixture to a piping bag. Slowly, add the batter into the pan. I would do one or two pancakes at a time so you’re not too frazzled. Cover the pancakes with a lid and cook for 4- 5 minutes. After this, remove the lid and add more batter on top of each pancake. Cover and continue to cover for 4- 5 minutes. Once your pancake can easily lift (check with a spatula), it’s time to flip. Once flip, cover again and cook for 5- 6 minutes. The pancakes will grow taller and fluffier during this process.
Once cooked, remove and add to your plate and serve with your favourite topppings.
SHOP MY KITCHEN.
