Japanese Soufflé Pancakes (Print Version)
# Ingredients:
→ Pancake Mix
01 -
2 big eggs, yolks and whites divided
02 -
2 tbsp milk
03 -
½ tsp vanilla
04 -
1 tsp grated lemon peel (if you want)
05 -
¼ cup sifted plain flour
06 -
¼ tsp baking powder
07 -
½ tsp white vinegar or fresh lemon juice
08 -
2 tbsp sugar
09 -
Neutral oil for the pan
→ Cream Topping
10 -
½ cup heavy cream, well chilled
11 -
1 tbsp sugar
12 -
½ tsp vanilla
→ Add-Ons
13 -
Mixed fresh berries
14 -
Powdered sugar for sprinkling
15 -
Maple syrup
# Instructions:
01 -
Put egg whites in one bowl and yolks in another, making sure they don't mix. Stir milk, vanilla, and lemon peel into the yolks until they're mixed well. Add your sifted flour and baking powder, then stir until it's smooth with no dry spots. Put it aside for now.
02 -
Put vinegar or lemon juice in with your egg whites. Grab a hand mixer and beat them on medium until they're foamy all over. Slowly sprinkle in sugar bit by bit, then turn up the speed and keep beating until the whites stand up in stiff peaks.
03 -
Scoop about ⅓ of your fluffy whites into the yolk mix and fold gently with a spatula until you can't see any streaks. Add the rest of the whites and fold just enough to mix together. Don't stir too much or you'll lose all the air bubbles.
04 -
Warm a big non-stick pan on low heat and lightly oil it, wiping off extra oil. Drop spoonfuls of batter to make 2-3 pancakes, keeping them tall and fluffy. You can use a big spoon, ice cream scoop, or piping bag. Cover with a lid and let cook for 7-8 minutes until the bottoms turn golden.
05 -
Carefully flip each pancake over and put the lid back on. Cook another 5-6 minutes until both sides are golden and they're cooked through.
06 -
In a bowl, mix cold heavy cream, sugar, and vanilla. Start whisking slowly by hand or with a mixer, then speed up until the cream forms firm peaks. Pop it in the fridge until you're ready to eat.
07 -
Eat the pancakes right away, with a dollop of sweet cream, some fresh berries, a sprinkle of powdered sugar, or a drizzle of maple syrup if you like.
# Notes:
01 -
Electric stoves work better for keeping the gentle, steady heat these fluffy pancakes need.
02 -
To get really tall pancakes, don't flatten the batter when you put it in the pan.
03 -
You'll know it's time to flip when tiny bubbles form around the edges and the bottom looks golden.