Enjoy these cloud-soft Japanese soufflé pancakes! 😋 #pancakes #recipe #japanesefood #justonecookbook

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Separate the eggs. Put the whites in the freezer for 15 minutes.
2. Whisk the yolks by hand with the milk and vanilla until pale, thick and frothy. Sift in the cake flour and baking powder and whisk just until smooth; do not overmix.
3. Preheat a nonstick pan over the lowest heat to 300°F (150°C).
4. Beat the half-frozen whites on low speed until foamy with large bubbles. On medium speed, add 2 tablespoons sugar one third at a time, letting each dissolve. Then beat on medium-high until stiff, glossy peaks form, about 2 minutes. Stop before the meringue turns grainy.
5. Whisk one third of the meringue into the yolk mixture until smooth. Fold half of the remaining meringue in gently from bottom to top with a balloon whisk.
6. Pour the lightened yolk mixture into the remaining meringue and fold gently until no white streaks remain. Cook immediately.
7. Lightly oil the pan with 1 tablespoon neutral oil and blot it with paper towel to leave a thin film. Raise the heat to low to keep the pan at 300°F (150°C).
8. Scoop the batter into 3 tall mounds. When the surface looks slightly dry, stack a second scoop on each mound.
9. Pour 1 tablespoon water into the open spaces of the pan, avoid the pancakes. Cover and steam over low heat for 6–7 minutes.
10. At the 2-minute mark, quickly uncover and top each pancake with a final scoop. Add a splash of water if it has evaporated, then cover again.
11. When the timer ends, flip each pancake carefully with an offset spatula. If it resists, wait 30–60 seconds more.
12. Add 1 tablespoon water to the open spaces, cover, and cook on the lowest heat for 4–5 minutes, until the bottoms are golden brown and the sides feel set.
13. Transfer to plates immediately. Dust with 1 tablespoon confectioners' sugar, and serve with berries, whipped cream if desired, and maple syrup.

Summarized from Just One Cookbook's video. Watch it for the details.

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