How To Make Easy Indulgent Japanese Souffle Pancakes

I am shocked at how completely different these pancakes are, there is no comparison to any other that I've eaten. It's worth giving these a go… at least once. I'm intrigued to know what you think.

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Ingredients

2 eggs
Touch of Vanilla essence
30 grams of buttermilk (you can use ordinary cows milk)
Pinch of salt
40 grams of cake flour - mine is self raising so has a raising agent added. If yours is a standard flour add 2 grams or about 1/2 tsp of baking powder
30 grams of white caster or granulated sugar

Divide the eggs, place the two yolks in one bowl and the two whites in the other

To the yolks add the vanilla, salt, buttermilk and flour, mix with a whisk to combine all of the ingredients. Set to one side.

With a whisk bring the egg whites to soft peaks and the add the sugar to the bowl. Continue to whisk until you have stiff silky peaks.

Add a spatular of the whites to the yolk mixture and whisk to loosen.

Now add half the remaining whites and gently fold through the yolk mix. Finally add the remaining whites and incorporate well by folding gently.

Using a spoon, ice cream scoop or piping bag add the mixture to a pre-heated non stick pan that’s been lightly oiled. The pan was pre-heated while I prepared the pancake mix, the stove setting was on 3 out of 9.

Add a splash of water to the pan, cover and cook for 4 minutes (on the same heat setting). Remove the lid and add a small amount of the pancake mix to the top of the pancakes, cover and cook again for 2 minutes.

Confidently flip the pancakes over, add another splash of water, and cook a final five minutes.

Done, add your toppings and enjoy! Let me know what you think!

Cheers,
Philip

Видео How To Make Easy Indulgent Japanese Souffle Pancakes канала Culinary Exploration