Japanese Soufflé Pancake
Super airy and fluffy Japanese soufflé pancakes, cooked low and slow under a lid and served with homemade whipped cream and fresh berries. Recipe by Namiko Chen of Just One Cookbook. Course: Breakfast.
â±ïž Prep: 15 minđł Cook: 15 min
Nutrition
213
Calories
â
Protein
â
Carbs
â
Fat
Ingredients
| 2 | Large eggs | |
| 1 1/2 Tbsp | 23 ml | Whole milk |
| 1/4 tsp | 1.3 ml | Vanilla extract |
| 1/4 cup | 60 ml | Cake flour |
| 1/2 tsp | 2.5 ml | Baking powder |
| 2 Tbsp | 30 ml | Sugar |
| 1 Tbsp | 15 ml | Neutral flavor oil (for greasing the pan) |
| 2 Tbsp | 30 ml | Water (for steaming) |
| 1/2 cup | 120 ml | Heavy (whipping) cream |
| 1 1/2 Tbsp | 23 ml | Sugar (for whipped cream) |
| 1 Tbsp | 15 ml | Confectioners' sugar |
| â | Fresh berries | |
| â | Maple syrup |
Instructions
- Gather all ingredients. You will need a 12-inch non-stick frying pan with a lid.
- Separate the egg whites and yolks into two bowls. Put the whites in the freezer for 15 minutes.
- Meanwhile, add the milk and vanilla to the yolks and whisk until thick and frothy.
- Sift the cake flour and baking powder into the bowl and whisk to combine (do not over-mix). Set aside.
- After 15 minutes, take the half-frozen whites from the freezer and begin beating.
- When frothy and pale, gradually add the sugar (about 1/3 at a time) and keep whipping until glossy and firm, with stiff peaks that slightly bend over. Do not over- or under-beat.
- Heat the non-stick pan to 300°F (150°C) over the lowest heat. Brush with oil and wipe off visible oil. Keep the heat on.
- Add 1/3 of the whites to the yolk mixture and whisk. Add half the remaining whites and gently fold with a whisk. Transfer the yolk mixture into the whites and fold gently, keeping the air bubbles, until thoroughly combined.
- Scoop the batter onto the pan, making 3 tall pancakes (about 4 scoops each, stacked high not wide). Set a timer for 6-7 minutes, add 1 Tbsp water into 3 empty spaces in the pan and cover with the lid.
- After 2 minutes, open the lid and stack one more scoop on each pancake, keeping them tall. Add a little water if evaporated. Cover and cook.
- After 6-7 minutes, gently lift a pancake with an offset spatula; if stuck, wait until firmer. Slightly pull to create space and flip with a rolling motion.
- Add water to empty spaces, cover, and cook the other side 4-5 minutes on lowest heat until nicely browned.
- Transfer to plates. Top with whipped cream and berries, dust with confectioners' sugar and drizzle with maple syrup. Whipped cream: Set a mixing bowl over an ice bath, add the heavy cream and sugar, and whisk on high to medium-firm peaks (soft, fluffy, not runny). Keep chilled until serving.