Its national pancake day today, and instead of the typical pancake, i thought how about I introduce to you guys a fluffy, light, moist, tasty, soufflé-like pancake..Yep you heard me, soufflé, Japanese people really know how to take baking to a whole another level! Its absolute delicious, and super fun to stack it up really high, because they are sooo fluffy and thick! But super soft and fluffy from he inside 🙂
Here’s how you make them!
INGREDIENTS: *Note: this recipe makes only 4 super fluffy pancakes*
- 2 large eggs (kept in the fridge for at least 2 hours)
- 1 ½ Tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup flour
- ½ tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral flavour oil (I used canola oil, this is for greasing the pan)
- 2 Tbsp water (for steaming)
- Non-stick frying pan with a lid (if you don’t have a lid, find something as an alternative like a small put or a lid from another pot, it doesn’t need to cover the entire frying pan, as long as it covers the pancake area, you’re good!)
- Start by separating the egg yolks for the egg whites, pour the egg whites into a large bowl (if you’re using a stand mixer, pour it into the bowl of that), and the yolks into a medium sized bowl.
- Then add in the milk and vanilla extract into the egg yolks, and mix with a whisk until frothy.
- They sieve in the flour and baking powder, and mix until blended making sure NOT to over mix, just until the flour is fully combined.
- Then using a hand mixer or a stand mixer, whisk up the egg whites until fluffy, and then slowly add the sugar, and mix on highs peed until the egg whites are glossy and stiff to the point where when lifted the peaks falls over just slightly.
- Then using a spatially, take roughly 1/4 cup of the merengue and mix it into the egg yolk mixture, you can go ahead an mix as much as you want, you’re basically just trying to loosen up the egg yolk mixture, so it resembles a thick stream when poured from a spoon downwards.
- Pour the egg yolk mixture into the merengue, and fold gently until fully combined, making sure not to mix or be too rough as you want to keep the air bubbles created in your merengue. Pop the mixture into the fridge, while you get your pan ready.
- Get your frying pan, and put it on low-medium heat (my stove goes up to 9, being the highest, and I used 4 for this). Then brush some of the oil onto the pan, and let it heat up, this could take roughly 3-4 minutes.
- Once heated, take out the pancake batter, and spoon roughly 3/4 cup onto the frying pan (my pan is quite large so I could fit all four on there, but if you can’t, just do them one by one or as many as you can).
- Leave it for 2-3 minutes then drizzle the 2 tablespoons of water around the pancakes, making sure that you get water on the sides of EACH pancake, and then quickly put the lid on top (if no lid, use whatever you can find). Leave the lid on for a full 2 minutes (as much as you want to, don’t lift the lid!).
- Once you’re 2 minuets has past lift the lid, and let it bake for another 1-2 minutes. Take your spatula, and spread some of the oil on it so its easy for you to flip the pancakes. Then flip the pancake/s and let it bake on the other side for 2 minutes. After two minutes pass by, flip them off onto a plate, and top with some icing sugar, whipped cream, maple syrup and/or berries, and Voila you’re ready to eat your very first soufflé pancakes.