Fluffy Japanese Soufflé Pancakes

Name: Fluffy Japanese Soufflé Pancakes
Total time: 1800 s
Yield: 1 Serving (yields 3 - 5)
Cuisine: British
Ingredients: 2 large eggs, yolks and whites separated; 2 Tbsp milk (room temperature); 3 Tbsp cake flour; 1/4 tsp baking powder; 1/2 tsp vanilla extract; Pinch salt; 2 Tbsp white sugar

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Second attempt at Japanese fluffy pancakes and got them perfect this time after adding one more egg yolk to the initial recipe used. I cannot be prouder!

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Second attempt at Japanese fluffy pancakes and got them perfect this time after adding one more egg yolk to the initial recipe used. I cannot be prouder!

Saved

Ingredients

30 minutes

1 Serving (yields 3 - 5)

2large eggs, yolks and whites separated
2 Tbspmilk (room temperature)
3 Tbspcake flour
1/4 tspbaking powder
1/2 tspvanilla extract
Pinchsalt
2 Tbspwhite sugar

Saved

Steps

30 minutes

1

Gather ingredients
2

Whisk the egg yolk together with milk and vanilla until fully incorporated. Sift the flour and baking powder into the mixture and whisk very well
3

In a separate bowl, whip the egg whites and salt until frothy and pale. Continue whipping, adding in the sugar bit by bit until a glossy thick meringue that holds a peak is formed. Immediately stop whipping at this stage as over-whipped egg whites start to separate/break and will affect the outcome of the pancakes
4

Fold a 1/3 of the whipped egg whites into the yolks until completely combined and fold this mixture into the rest of the whipped meringue. Transfer batter into a piping bag
5

Over the lowest heat, warm up a large non stick pan (I used a large electric frying pan) lightly greased with oil or butter. Pipe heaps of batter into the pan depending on preferred pancake sizes and save some for piping on top later. Add 3 - 4 teaspoons of water at varying spots in the pan, cover with a lid that won’t touch the pancakes. Cook covered for 5 minutes
6

After 5 minutes add too each pancake with more batter, cover and continue to cook for 5 more minutes. Gently flip pancakes to cook the top side. Cover again and cook for 6 minutes. Cook longer of pancakes are not golden and cooked through yet
7

Gently remove and serve pancakes with powdered sugar, butter, and golden syrup. Enjoy immediately as they deflate as they cool