Name: Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (40 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 2 eggs, at room temperature and separated; 2 tbsp (30 ml) milk; 1/2 tsp (2.5 ml) vanilla; 2 tbsp sugar; Butter, softened, for cooking; 1 tbsp (15 ml) water

Ingredients

- 1/4 cup (40 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs, at room temperature and separated
- 2 tbsp (30 ml) milk
- 1/2 tsp (2.5 ml) vanilla
- 2 tbsp sugar
- Butter, softened, for cooking
- 1 tbsp (15 ml) water

Preparation

- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, whisk together the egg yolks, milk and vanilla. Set aside.
- In a third bowl, whisk the egg whites with an electric mixer until starting to foam. Gradually add the sugar and whisk until stiff peaks form.
- Add the dry ingredients to the egg yolk mixture. Stir in one-third of the meringue. Using a spatula, gently fold in the remaining meringue.
- Warm a deep 12-inch (30 cm) round non-stick skillet over low heat. Once the skillet is warm, brush with butter. Using a 1/4-cup (60 ml) ice cream scoop, drop four balls of batter into the skillet. Cover and cook for 2 minutes.
- Divide the remaining batter among the pancakes, about 3 tbsp (45 ml) per pancake. Pour the water into the skillet. Cover and cook for 3 minutes. Using a spatula, gently flip the pancakes over. Cover and continue to cook until the pancakes are cooked through and the second side is golden, about 2 minutes. Serve immediately (the pancakes will deflate quickly) with fresh fruit and maple syrup, if desired.

Japanese Soufflé Pancakes

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Preparation

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