Japanese Souffle Pancakes
You have probably heard of Japanese souffle pancakes, but haven’t got the courage to make them.
Don’t worry, they aren’t so hard to be prepared. Just follow the guidelines and you’ll be just fine. And of course, your family will fall madly in love with them.
How to make them?
Easy. So let’s start.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons confectioners sugar
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted and cooled, plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk plus 3 large egg whites
- Nonstick cooking spray
- Maple syrup, for serving, or fruits
A special equipment needed to make these Japanese souffle pancakes is four 3-inch-wide-by-2 1/2-inch-high ring molds.
The rest goes as follows:
- Take a large bowl and whisk together the flour, confectioners sugar, baking powder and salt
- Then, in a medium bowl whisk together the milk, vanilla, melted butter and egg yolk
- Continue whisking until all ingredients are well combined
- Take another large bowl and beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, for about 2 minutes
- Stir the milk mixture into the flour mixture until just combined (if there are a few lumps, don’t worry)
- Stir 1/3 of the beaten egg whites into the flour-milk mixture
- Then, gently fold in the remaining egg whites until they combined, and make sure not to over-mix
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with a nonstick cooking spray
- Heat a large nonstick skillet over medium-low heat and coat with nonstick cooking spray thoroughly
- Put the prepared ring molds in the middle of the skillet, and fill each with 1/2 cup of batter (fill each ring mold about halfway).
- Cover the skillet with the lid, and cook until the batter rises to the top of the ring molds and until it becomes golden on the bottom, for at least 5 minutes.
- Then, use a spatula to release the bottom of the pancakes
- Use tongs to grasp the sides of the ring molds to stabilize them and then carefully flip over
- Cover and cook until they become golden on the other side, for about 5 minutes more
- Transfer to a plate and remove the mold
- Serve with butter, maple syrup, fruits or with whatever you prefer
- Repeat the cooking method with the rest of the batter
Note: The pancakes should be eaten before they deflate.
As you can see, it isn’t a rocket science and you will put them on your weekend menu for sure.
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