Japanese pancakes or Souffle pancakes are melt-in-the-mouth goodness that can either be served as breakfast or dessert. I make these on a weekly basis and I can’t seem to get enough of them. It’s that good!
INGREDIENTS
- Egg yolks – 2
- Vegetable oil – 1 tablespoon
- Vanilla – 1/2 teaspoon
- Milk – 1 1/2 tablespoons
- Cake flour – 1/3 cup
- Baking powder – 1/2 teaspoon
- Egg whites – 2
- Sugar – 1 tablespoon
- Oil for frying – 1 teaspoon
IMPORTANT NOTE
The egg whites need to be whisked in a clean and dry bowl. The whisk has to be clean and dry too.
The pancakes need to be cooked on really low heat. If your lowest setting is not really low, you could turn the heat off during cooking and put it back on.
PROCEDURE
Separate the egg white from the yolks and place them in different bowls.
In the bowl containing the yolks, add the oil, vanilla, and milk. Mix until combined.
Sift the cake flour and baking powder into the egg yolk mixture and mix until well combined. Set aside.
Beat the egg whites on medium speed until it starts to bubble, add the sugar a little at a time and beat until medium peaks form.
Add a third of the beaten egg whites into the batter and mix until combined.
Add the rest of the egg whites and gently fold it in. Be careful not to deflate the batter.
Preheat your frying pan on the lowest heat.
When hot, add 1 teaspoon of oil and rub it all over the pan.
Scoop about a tablespoon of batter into the pan, cover and allow to cook for a few seconds then top it up with another tablespoon of batter. Cover and allow to cook until the bottom is golden.
Flip pancakes and continue cooking until it’s cooked through.
Serve with a dusting of powder sugar, syrup or berries. Yum!
Watch the recipe video.
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