Japanese Soufflé pancake
Light, airy, and irresistibly fluffy, these Japanese soufflé pancakes are a delicate treat made by folding whipped egg whites into a rich batter. Steamed and cooked to golden perfection, they deliver a melt-in-your-mouth texture with a hint of vanilla sweetness.
- 8 eggs separated
- ½ cup white sugar
- 1tsp cream of tartar
- 3/4 cup All Purpose flour
- 1 tsp baking powder
- 3 tbsp Buttermilk
- 1 tsp French vanilla extract
- 4 tsp water
- 1 tsp butter
- Step 1
Separate the eggs and keep both the yolks and whites.
- Step 2
Mix egg yolks, vanilla and buttermilk.
- Step 3
Mix flour and baking powder.
- Step 4
Whisk the yolk mixture with the flour mixture and incorporate until smooth.
- Step 5
Let rest for 20 minutes with plastic wrap on top of batter. This will prevent any crust from forming on top.
- Step 6
In a stand mixture, whisk egg whites till frothy and then add sugar. Add 1 tsp Cream of tartar to help stabilize.
- Step 7
Mix on high until stiff peaks are formed.
- Step 8
Fold in egg whites to the batter 1/3 at a time.
- Step 9
Heat a non-stick pan on medium heat.
- Step 10
Put the butter into the pan and melt.
- Step 11
Using a large ice cream scoop, place the batter mixture into the pan.
- Step 12
Put 2 tsp of water in a pan and cover to steam your pancake.
- Step 13
Leave for 2 minutes and add another scoop of batter on top. Steam again for another 2 minutes.
- Step 14
Carefully flip pancake and cook uncovered until golden brown is achieved.
- Step 15
Place pancake on plate and serve with maple syrup and fresh berries.
