5-Ingredient Japanese Soufflé Pancakes | OCHIKERON | Create Eat Happy :)

By ochikeron · 20 min

Ingredients

Instructions

1. Separate the egg white from the yolk, and chill the white in the freezer while you do the next step.
2. Put the yolk, milk, flour, baking powder and vanilla extract (if using) in a bowl and mix well.
3. Beat the egg white in a large bowl with an electric mixer, adding the sugar little by little, until stiff peaks form.
4. Fold one third of the meringue into the yolk mixture, then fold that back into the rest of the meringue. Leave some lumps for a thicker texture, or mix fully for a more even batter.
5. Heat oil in a frying pan and pour in the batter. Add 3 teaspoons of water into the empty spots, cover and cook on low until the water evaporates and the bottoms are cooked.
6. Flip the pancakes, add 3 teaspoons of water into the empty spots again, cover and cook on low until done.
7. Serve on a plate, dust with powdered sugar, and add whipped cream if you like.

Summarized from ochikeron's video. Watch it for the details.

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