Japanese Souffle Pancakes
Equipment
Ingredients
Batter
eggs (separated)
3 pcs
milk
30 ml
all-purpose flour
25 g
granulated sugar
15 g
baking powder
3 g
vanilla extract
2 ml
Instructions
Separate eggs
Carefully separate 3 eggs into yolks and whites, placing whites in a large clean bowl.
Mix egg yolks
Whisk egg yolks with 5g sugar, milk, flour, baking powder, and vanilla until smooth.
Whip egg whites
Beat egg whites until foamy, then gradually add remaining 10g sugar and continue beating until stiff peaks form.
Fold meringue into yolk mixture
Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two additions.
Heat the pan
Heat a non-stick pan over low heat and lightly grease with butter or oil.
Cook the pancakes
Scoop tall mounds of batter onto the pan. Cover and cook for 3-4 minutes until the bottom is golden, then flip carefully and cook another 3-4 minutes.
Serve immediately
Transfer pancakes to plates and serve immediately with butter, maple syrup, or fresh fruit.
Original recipe
Storage
These pancakes are best consumed immediately as they deflate quickly
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