Fluffy Japanese Soufflé Pancakes
Generated on: May 11, 2024
Ingredients
- Egg whites4
- Egg yolks2
- Cream of tartar1 tsp
- Granulated sugar50 g
- Milk60 ml
- Vanilla extract1 tsp
- Cake flour60 g
- Baking powder1 tsp
- Salt
for serving:
- Whipped cream
- Maple syrup
- Powdered sugar
- Fresh berries
Directions
- 1
Separate the egg whites and yolks into two different bowls
- 2
Add cream of tartar to the egg whites and beat until soft peaks form
- 3
Gradually add granulated sugar to the egg whites and beat until stiff peaks form
- 4
Mix the egg yolks with milk and vanilla extract until well combined
- 5
Sift the cake flour, baking powder, and a pinch of salt into the egg yolk mixture and mix until smooth
- 6
Gently fold in a third of the egg white mixture into the egg yolk mixture to lighten it
- 7
Fold in the remaining egg whites gently until the batter is uniform
- 8
Heat a non-stick frying pan over low heat and lightly grease with oil or butter
- 9
Place ring molds on the pan and fill each with the batter to about halfway
- 10
Add a small amount of water to the pan (around the molds), cover, and cook for 10-15 minutes or until the bottom is golden and the top is set
- 11
Carefully flip the pancakes and cook for another 3-5 minutes
- 12
Remove from the molds and serve with whipped cream, maple syrup, powdered sugar, and fresh berries
Enjoy your food!