Fluffy Japanese pancakes have gained popularity worldwide because of its lightness and fluffiness. This pancake is mainly an egg-based dish. There are a few tips to the fluffiness of souffle pancakes. One is a steady and slow cooking over low heat. Covering the pan also is necessary to keep moisture inside. Another tip is by beating the egg whites properly. Don’t over or under-beat the egg whites. Some go through trial and error when making this process to perfect the pancake, but it’s all worth it.
• 2 egg yolks
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 cup cake flour
• 3 egg whites
• 1/4 tsp cream of tartar
• 2 tbsp granulated sugar
• Vegetable oil
Add 2 egg yolks, 1 tbsp milk, and 1/2 tsp vanilla extract in a mixing bowl.
Whisk until mixture thickens.
Sift cake flour and baking powder into the bowl.
Whisk the mixture until well combined.
Add 3 egg whites and 1/4 tsp cream of tartar.
Whisk in slowly until it turns to pale white.
Slowly add granulated sugar while continuing to whisk the mixture.
Whisk to stiff peaks.
Slowly add to the egg yolk mixture earlier.
Fold an amount of the egg white mixture to the egg yolk mixture.
Gently mix until well combined.
Transfer mixture to a piping bag.
Preheat pan over low heat for 2-3 minutes
Grease with vegetable oil.
Pipe about 3 inches wide and 3 inches tall of the mixture on the pan (make 3 of this).
Cover the pan and let it cook for 6-7 minutes.
After 6-7 minutes, slightly lift the pancake to see if the bottom turned to golden brown. Then very gently and flip on the other side.
Cover the pan again and let it cook for 4-5 minutes.
Check the other side if they have turned to golden brown.
Transfer to a plate.
Serve and enjoy!
Tips and ideas:
Serve with freshly sliced fruits such as strawberries, kiwis, and blueberries.
Sprinkle with powdered sugar or drizzle with maple or honey syrup.
Images – https://www.youtube.com/watch?v=QRz8zxrdBF0