Japanese Soufflé Pancakes
Tall, jiggly, fluffy pancakes that melt in your mouth.
25 min · 2 servings
Ingredients
- 2 Eggs (separated)
- 2 tbsp Milk
- ½ tsp Vanilla extract
- 3 tbsp Cake flour (or All-purpose flour)
- ¼ tsp Baking powder
- 2 tbsp Sugar
- Oil for greasing
Method
- Mix egg yolks, milk, and vanilla. Sift in flour and baking powder; mix until smooth.
- In a separate clean bowl, whip egg whites. Gradually add sugar until stiff glossy peaks form.
- Gently fold meringue into yolk mixture in 3 batches. Do not overmix.
- Heat non-stick pan over LOW heat. Lightly grease.
- Scoop tall mounds of batter. Add 1 tsp water to empty pan spaces and cover with lid (to steam).
- Cook 4–5 minutes, flip gently, cook another 4–5 minutes covered.
- Serve immediately with powdered sugar and syrup.
Chef's tip: LOW heat is the secret — these pancakes steam as much as they cook
From The Edible Codex · 261 recipes
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