Japanese Soufflé Pancakes
Japanese Soufflé Pancakes
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Elevate your palate with the ethereal delight of Japanese soufflé pancakes, where familiar ingredients ascend too extraordinary. Each subtly sweet, custard-like bite is a cloud of culinary bliss, lifting breakfast, brunch, or snack time to exhilarating, fluffy peaks of perfection. Simple to create, yet impressively lofty — these are pancakes reimagined, Current style.
Ingredients
For the pancakes
- 4 large eggs, egg whites and yolks separated
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3 tablespoons granulated sugar, divided
- > butter, for griddle
- > toppings of your choice
Directions
1.
In 2 medium bowls, separate the egg whites and yolks. Set the egg whites aside.
2.
Add vanilla to the egg yolks and whisk until combined.
3.
In a medium bowl, combine flour and baking soda with a whisk.
4.
Slowly sift the flour mixture into the egg yolks and whisk until combined. Set aside.
5.
Beat the egg whites with an electric mixer on medium-high. When frothy, slowly add sugar and continue mixing until stiff peaks form.
6.
Fold 1/3 of the egg white mixture into the yolk mixture and combine. Then, fold back into the egg white mixture until evenly combined, being careful not to overmix.
7.
Preheat your griddle to 350°F. Grease the top with butter and wipe so that only a thin layer remains.
8.
Transfer the batter into a large piping bag or storage bag with one edge cut off.
9.
Pipe the batter onto the griddle, forming tall mounds.
10.
Add a tablespoon of water to the griddle and cover with a large lid. Hot tip: This allows the steam to cook the pancakes.
11.
Cook for 4 to 5 minutes, then flip carefully.
12.
Add water to the griddle again, cover the pancake with a large lid and cook for another 4 to 5 minutes.
13.
Remove pancakes from the heat and plate.
14.
Top the pancakes with your favorite ingredients and serve immediately.
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