fluffy-japanese-pancakes

Create light Japanese souffle pancakes by hand, with or without a mold for pancakes!

Ingredients:

Method:

  1. Separate eggs and put egg whites in large bowls. Refrigerate for as long as you can.
  2. In the meantime, whisk egg yolks with milk and vanilla until it becomes thick and bubbly. Mix in the baking powder and flour, and whisk until it is an even batter. Set aside
  3. Combine egg whites and cream of tartar in the bowl of the electric mixer. Whisk at low speed until it becomes frothy. Eggs become pale in color.
  4. Gradually add sugar, adding a tiny amount at a moment until the egg whites are hard and glossy and form stiff white peaks.
  5. Whisk 1/3 of egg whites into egg yolk mixture, mixing thoroughly to break up the batter. Incorporate the remaining egg whites into two separate batches, mixing carefully to avoid over-beating. The batter should be firm and airy.
  6. Place the frying pan over the smallest hob on the lowest heat for 10 minutes. This will ensure that the frying pan is evenly with heat.
  7. RING METHOD: Rub pan and interior of 3 (7cm diameter, 5cm in height) rings made of metal by using vegetable oil. Remove excess fat with the help of a paper towel.
  8. Cooking using two or three rings at a time and spoon approximately. 1/3 of the batter in each round. Cover the lid with a lid and set a timer for 2 minutes. Remove the lid and pour two tablespoons of water into the empty spaces in the pan. Cook for another three minutes or till bubbles begin appearing on the surface.
  9. With an offset spatula (or egg flip), flip pancakes on their sides and add two teaspoons of water to the pan. Cover the pan and cook for another 2-3 minutes until the mixture starts to pull away from the sides of the ring. Transfer the batter to a serving plate, and then remove the rings. Repeat with the remaining batter.
  10. ICE CREAM SCOOP METHODOLOGY: brush the pan with oil, then clean off any excess with an absorbent paper towel. Pour a large portion of the batter into the pan. Flatten top. Cook covered for two minutes. Another smaller scoop is added over the top. Cover and cook for another two minutes. Flip over and cover until cooking is complete approximately. 2 minutes. Repeat with the remaining batter.
  11. Serve immediately, sprinkled with maple syrup, icing sugar, and the berries.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *