Less sweet than the average pancakes, these Japanese Souffle pancakes are higher, airy, fluffy, and super jiggy with a melt-in-your-mouth texture and very easy to make.
Ingredients
- 1/4 cup of pastry flour 40 g
- 1/2 teaspoonbaking powder 3 grams
- 2 tablespoons of milk 20 ml
- 2 tablespoons of sugar 30 g
- 2 medium eggs
- 1 teaspoon of vanilla extract
Instructions
- First, separate the yolks from the whites and beat the egg whites until frothy. Add the sugar slowly and continue beating until firm, in a whipped point. Reserve.
- In another bowl or blender mix the egg yolks with vanilla essence and milk. Add the sifted wheat and yeast and mix well until you get a thick, smooth cream, without lumps.
- Put some of the egg whites mixture into the yolk mixture amd mix toggether. Then add the yolk mixture in 2 portions into the egg whites and fold in until combined.
- Lightly grease a skillet with butter or oil and bring to low heat.
- Place 3-4 scoops of Japanese pancake batter in skillet and cover.
- Leave on low heat and cook 5 minutes or until firm, then turn, cover again and leave for another 5 minutes.
- Remove and cook the remaining dough in the same way.
- Serve with icing sugar, whipped cream and a drizlle of caramel.
- Enjoy!
