Japanese Soufflé Pancakes

Ingredients

Time: 45 minutes
Yield: 4 pancakes for two people

• 2 large eggs

• 1 1/2 Tbsp whole milk (1-2% is fine)

• 1/4 tsp vanilla extract

• 1/4 cup cake flour (You can make homemade cake flour with this formula 1/4 Cup all-purpose flour MINUS 0.5 Tbsp all-purpose flour PLUS 0.5 Tbsp cornstarch)

• 1/2 tsp baking powder

• 2 Tbsp sugar

• 1 Tbsp oil (vegetable or canola is fine)

• 2 Tbsp water

Optional Toppings:

• Whipped cream

• 1 Tbsp powdered sugar

• 1 Tbsp matcha powder

• Fresh strawberries or blueberries

• Maple syrup

Let’s get cooking…

1. Separate egg whites and yolks into two different bowls - then place the egg whites in the freezer for 15 minutes

2. add milk and vanilla extract to the egg yolks and hand whisk until frothy (~2 minutes)

3. Sift the cake flour and baking powder into your egg mixture and continue to whisk until combined (careful not to over-mix)

4. After 15 minutes, the egg whites should be half-frozen. Remove from the freezer and use a hand mixer to beat the egg whites on medium-high

5. When the egg whites turn frothy and pale in colour gradually add the sugar a little bit at a time while continuing to whip the egg whites

6. Once you’ve achieved “medium-stiff peaks” stop whisking - the trick is to lift your beaters and if they are stiff enough to stand up firmly with a slight curl at the tip, it’s ready

7. Take 1/3 of the egg whites and hand whisk it into the egg yolk mixture. Then take another 1/3 and repeat but gently, careful not to break the air bubbles

8. Transfer the egg yolk mixture into the remaining egg whites - folding the two mixtures together until it is one consistent colour

9. Heat up a large non-stick frying pan/cast iron pan and brush with oil - the heat should be low but consistent for best results

10. Use a small ladle (~3 Tbsp) to scoop the pancake batter onto the pan in 3 piles - remember you want your pancakes to be high, not wide. Once you have made the first layer, go around and place another scoop on top of each pancake and repeat (in total each pancake should be 3 scoops in volume)

11. Add 1 Tbsp of water in the empty spaces to create some steam and cover for 2 minutes

12. Open the lid, and add one more scoop to each pancake and then cover for 4 minutes

13. Once the time has elapsed use a spatula (offset is best if you have one) to gently flip the pancakes. They should be high enough that you can roll them onto the other side without lifting the pancake off the pan.

14. Add 1Tbsp of water in the empty spaces to create some more steam and cover for 4-5 minutes until they’re lightly golden.

15. Plate and drizzle with your toppings of choice

Enjoy!