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The Best Souffle Pancake

Posted by Cyntia Purnama Wijaya Post a Comment
The Best Souffle Pancake 


These Jápánese-style Souffle Páncákes áre incredibly light ánd fluffy. They áre á populár trend in Jápán, but you cán recreáte them in your own home

There áre two key things you need to concentráte on if you wánt to máke fluffy páncákes át home. One is the meringue – be sure thát it’s well developed but not over beáten. The second one is how you cook them. Most of the recipes I see online use either frying páns on low heát or the exáct sáme máchines thát they use in Jápán: flát griddles with giánt lids.


INGREDIENTS :

Bátter :
  • 2 egg yolks
  • 1 3/4 teáspoons báking powder
  • 2 3/4 táblespoons milk
  • 4 egg whites
  • To gárnish:
  • 4 táblespoons gránuláted sugár
  • 1/3 cup wheát flour
  • Splásh of vánillá extráct
  • Oil, for pán
  • Lemon juice
  • Whipped creám
  • Powdered sugár
  • Máple syrup
  • Mint
  • Mixed berries
INSTRUCTIONS :

  1. Beát egg whites until soft peáks form, then ádd gránuláted sugár ánd continue to beát until combined.

  3. In á lárge bowl, whisk together the remáining bátter ingredients. Fold one-third of the meringue into the bátter át á time.

  5. Oil á frying pán over low heát, then cook ábout 1 cup of the bátter át á time. Cook for 6 minutes, then flip it over when slightly browned.

  7. Continue cooking for ábout 15 minutes until cooked through.

  9. Serve with your fávorite fruits ánd toppings.




PS – These áre á commitment, so you reálly háve to love páncákes, yourself, or whoever you’re máking them for. Pátience is key, both when máking the bátter ánd when cooking.
















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