Pairs well with Japanese Soufflé Pancakes
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Japanese Soufflé Pancakes
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Fluffy and jiggly Japanese soufflé pancakes made with a delicate meringue folded into a yolk-based batter, steamed and cooked gently to achieve a light and airy texture.
00:15:00 total
Serves 2
medium
Breakfast
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Ingredients
- egg yolks - 2 (2 egg yolks, approximately 36 g)
- milk - 15 ml (15 ml)
- vanilla extract - 3 ml (3 ml)
- all-purpose flour - 30 g (30 g)
- baking powder - 3 g (3 g, not baking soda)
- egg whites - 3 (3 egg whites, approximately 99 ml)
- cream of tartar - 1/4 teaspoon (1/4 teaspoon)
- white granulated sugar - 50 g (50 g)
- cornstarch - 7 g (7 g)
- oil - watch the video to see (for greasing the pan)
- water - watch the video to see (for steaming during cooking)
Instructions
- Prepare egg yolk mixture: Separate 3 eggs. Use only 2 egg yolks and 3 egg whites. Slightly beat the 2 egg yolks, then add 15 ml milk and 3 ml vanilla extract. Mix only until the milk is incorporated.
- Make the meringue: Hand mix the 3 egg whites for 30 seconds until frothy. Add 1/4 teaspoon cream of tartar. Using an electric mixer, beat the egg whites until bubbly and white. Gradually add 50 g granulated sugar and continue beating until stiff peaks form.
- Add cornstarch to meringue: Gradually add 7 g cornstarch to the meringue and fold it through gently.
- Prepare dry ingredients: Combine 30 g all-purpose flour with 3 g baking powder and sift to avoid lumps.
- Combine yolk mixture and dry ingredients: Add the sifted flour and baking powder to the egg yolk mixture and whisk until thickened but do not overmix.
- Fold meringue into yolk batter: Add two scoops of meringue into the yolk batter and whisk until cohesive. Then fold the remaining meringue gently into the batter until just combined, being careful not to overmix.
- Prepare pan and molds: Preheat a pan on low heat. Lightly oil the pan. Use a cookie cutter lined with parchment paper as a mold and place it on the pan.
- Cook pancakes with steam: Pour the batter into the mold, leaving some headroom for rising. Drizzle a bit of water around the pan and cover with a lid to create steam. Cook for 7 minutes without opening the lid.
- Flip and cook other side: Carefully remove the lid and mold. Unwrap the pancake and flip it gently. Add more water to the pan, cover again, and cook for another 7 minutes.
- Serve: Remove from pan and serve immediately for best texture and fluffiness.
