Fluffy Japanese Pancakes: Soufflé Pancake Recipe
Try this Fluffy Japanese Pancakes: Soufflé Pancake Recipe.
Try this Fluffy Japanese Pancakes: Soufflé Pancake Recipe.
- Carbohydrate 1.16200694378307 g
- Cholesterol 71.1988888883366 mg
- Fat 1.92622222210072 g
- Fiber 6.50000009685755E-05 g
- Protein 3.8439972217652 g
- Saturated Fat 0.765017777702113 g
- Serving Size 1 1 Serving (52g)
- Sodium 2957.25273921637 mg
- Sugar 1.1619419437821 g
- Trans Fat 0.137592499993787 g
- Calories 37 calories
Step-by-step
- Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
- Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
- Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
- Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film.
- Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 3 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
- Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
- If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done. Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!
A list of measurements cannot reveal how fragile this batter truly is once aerated. The margin between a cloud-like interior and a dense puddle of cooked egg is measured in seconds and millimeters of egg white stability. Achieving the iconic height requires treating the meringue with absolute reverence.
- Whisk the egg whites only until they form glossy peaks that hold their shape without turning clumpy or dry.
- Maintain the frying pan on low heat to prevent the exterior from burning before the thick center cooks through.
- Cover the pan with a lid to trap steam, which helps the batter rise vertically rather than spread horizontally.
- Serve these towering cakes immediately with high-fat salted butter and pure maple syrup, as the fat and acid cut through the rich, airy egg structure while dampening any lingering sulfur notes from the whites.
Visual cues dictate doneness entirely because internal temperature probes disturb the delicate crumb. Lift the edge with a spatula after the final flip to ensure a deep golden-brown crust has formed before plating.
