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Japanese soufflé pancakes
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Chef :
Priyanka MitraJapanese soufflé pancakes
The softest pancakes ever! I couldn’t click a photo after serving since they become flat so quickly. #sweet
Ingredient
2
eggs
1 teaspoon
vanilla essence
1/4 cup
all purpose flour
1/2 teaspoon
baking soda
1 pinch
salt
2 tablespoons
sugar
1 tablespoon
neutral oil
Cooking instructions
* Step 1
Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer.
* Step 2
With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy.
* Step 3
Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside.
* Step 4
To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step.
* Step 5
Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture.
* Step 6
Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud.
* Step 7
Quickly move to the hot pan and start adding the mixture. You don’t want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes.
* Step 8
After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes.
* Step 9
Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes.
Note: if there is a photo you can click to enlarge it
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