Fluffy Japanese Soufflé Pancakes
Fluffy, cloudy soft Japanese Pancakes are a real treat for all pancake lovers!
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Servings: 4 PANCAKES
Calories: 98kcal
Ingredients
- 2 eggs
- 1 ½ tbsp milk
- ¼ cup cake flour, sifted
- ½ tsp baking powder
- 2 ½ tbsp sugar
- ⅛ tsp cream of tartar
- Cooking spray
- Water
Instructions
- First thing you have to do is preheat your non-stick pan on LOW for 10 minutes.
- Separate the egg yolks and the whites in two different medium-sized bowls. Make sure no egg yolk gets into the egg whites. Remember eggs have to be room temperature.
- Sift the flour with the baking powder and add it to the bowl with the egg yolks. Pour in the milk and whisk everything until well combined.
- To the bowl with the egg whites, add the cream of tartar. Using a hand-held or stand mixer, beat the egg whites gradually adding the sugar until stiff peaks form.
- Fold the whipped egg whites carefully into the egg yolk/flour mixture in separate additions until just combined. Do not overmix!
- Spray the hot pan with butter-flavored cooking spray
- Using an ice cream scoop, scoop one scoop on the pan, then stack a second scoop over the first one without flattening or pressing down on the first one.
- Pour a tablespoon of water into the pan, place the lid on, and cook the pancake on LOW for 5-6 mins or until it easily separates from the bottom of the skillet
- Very carefully flip the pancake, add a second tablespoon of water to the pan, cover, and cook for an additional 4-5 minutes on the second side.
Notes
- Take the eggs out of the fridge the night before to make sure they are room temperature in the morning.
- Do not overmix the beaten egg whites into the batter or they will deflate.
- Do not attempt to flip the pancake until you feel it is not stuck to the bottom any more.
- It is crucial that you preheat the pan and cook the pancakes on LOW.
- Adding water gives the pancakes moisture, don’t forget to add it.
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g