Make the fluffiest Japanese soufflé pancakes as a dessert for that special weekend dinner at home. This dish is a combination of flour and eggs. Its sweet-savory taste is from vanilla extract and sugar mixed into the batter. This recipe is easy to make that it only takes about 30 minutes to prepare and cook.
• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract
• 2 egg yolks
• 2 egg whites
• 2 tbsp granulated sugar
• some oil
Prepare a mixing bowl.
Add 3 tbsp all-purpose flour and 1/4 tsp baking powder.
Add 1 tbsp milk, 1 tsp vanilla extract and two egg yolks.
Mix until smooth and well combined.
Set aside flour mixture.
Prepare another mixing bowl.
Add two egg whites.
Beat using a hand mixer until foam starts to form.
Add 2 tbsp granulated sugar.
Beat again until stiff peaks form.
Add the flour mixture into the bowl.
Mix until well combined.
Fold the mixture using a rubber spatula.
Transfer into a piping bag.
Make a mold by using a cooking sheet.
It should be 36 cm in length with 4 cm width.
The diameter is 11 cm.
Set a non-stick pan over low heat.
Let it heat, then apply some oil using a paper towel.
Make sure the temperature is at around 170 C.
Place the paper molds into the pan.
Pipe the mixture into each of the molds.
Smoothen the top by using a spatula.
Add a little water into the pan.
Cover and let it cook for 4 minutes.
After 4 minutes, remove the cover and flip on the other side.
Turn to high heat and cook for 1-2 minutes.
Stick a toothpick to check if it’s cooked.
If the toothpick comes out clean, then it’s time to remove the mold.
Remove from the pan and transfer to a plate.
Add butter slices on top.
Drizzle some maple or honey syrup.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=i3SktcOL4ko