Souffle Pancakes Restaurant Style | Japanese Souffle Pancakes Recipe - Never Fail! [All We Knead]

Today, I proudly introduce you to how to make a nice and thick, but yet it melts in your mouth, souffle pancake! I film alone, and it takes some time to move and adjust the camera while I film, which caused the batter to meltdown. If you closely follow the instructions from the video, your souffle would be much better looking than what you can see in the video.

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**Ingredients**

2 Egg Yolks
3g Baking Powder
45g Cake Flour
25g Whole Milk
3 Egg whites
50g Sugar
1tsp Vinegar
100g Heavy Whipping Cream
10g Sugar
Fruits, Syrup
**Timings to make meringue with HAND MIXER

1. Only egg white: 40 seconds on medium speed.
2. Add 1/3 amount of sugar and 40 seconds on high speed.
3. Repeat step 2.
4. Add the rest of the sugar and whip it on high speed for 6~7 minutes. It is complete if the meringue stays on the whipper like a ball of snow when it is lifted.

**Tips**

1. Scoop diameter 8 cm & 6 cm
2. Because I film alone, the batter has melted more than it should in the video. If you actually make one, it would be more thick and adorable.
3. When you are making the meringue, use cold eggs and add some vinegar to stabilize it and remove the possible unpleasant smell from the egg.
4. You could use ¼ tsp of Cream of Tartar instead of the vinegar.
5. You also could add Vanilla extract if you want.
6. If you are using the frying pan, use the lowest heat for the same duration in the video. It would be easier if you have a thermometer

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