Cooked - Fluffy Japanese Soufflé Pancakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fluffy Japanese Soufflé Pancakes

3.0

2 large eggs (50 g each w/o shell)

1½ Tbsp whole milk

¼ tsp pure vanilla extract

¼ cup cake flour

½ tsp baking powder

2 Tbsp sugar

1 Tbsp neutral oil (for greasing the pan)

2 Tbsp water (for steaming)

½ cup heavy (whipping) cream

1½ Tbsp sugar (add more if you like it sweeter)

1 Tbsp confectioners’ sugar

Fresh berries (strawberries, blueberries, etc.)

Maple syrup

Gather all the ingredients.
Prepare an ice bath and make fresh whipped cream if desired.
Separate the eggs into whites and yolks.
Whisk the yolks with milk and vanilla until thick and frothy.
Sift flour and baking powder into the yolk mixture and whisk to combine.
Beat the egg whites until frothy, then gradually add sugar and beat until stiff peaks form.
Fold the meringue into the yolk mixture gently.
Preheat a nonstick frying pan to 300ºF (150ºC) and grease it.
Stack scoops of batter in the pan to form pancakes.
Add water to create steam and cover the pan.
Cook for 6–7 minutes, then flip and cook the other side for 4–5 minutes.
Serve with whipped cream, berries, confectioners’ sugar, and maple syrup.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇯🇵Japanese

Occasions🥐Brunch🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created last week

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