These pancakes are very fluffy and are essentially a meringue folded into a simple yolk batter. Be sure to get the meringue very strong, and be gentle with the folding. The parchment paper rings can be awkward so feel free to go freeform without them, but they will be more flat and wide than tall and cylindrical.
Japanese Souffle Pancakes
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Prep Time:
12m
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Cook Time:
8m
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Total Time:
20m
Ingredients
- 2 Eggs, separated
- 3 tbsp. Flour
- 1/4 tsp. Baking powder
- 1/4 tsp. Vanilla
- 1 tbsp. Milk
- 2 tbsp. Sugar
- 2 tsp. Corn starch
Instructions
- Separate the eggs into two medium bowls. To the yolks, gently whisk in the flour, baking powder, vanilla, and milk. Don't whisk too much or they will turn out dense.
- Whip the whites until peaks form. Whip in half of the sugar, then the other half until the meringue is very strong, strong enough to hold up the beaters. Stir (don't whip) in the corn starch using one of the beater attachments.
- Fold the whites into the batter in portions. Spoon out 1/3 of the meringue into the batter and mix together. Gently fold in the rest in two portions until combined.
- Form 3 rings out of parchment paper: 2" tall and 3" in diameter. Warm a non-stick pan over low heat and grease with 1 tbsp butter.
- Place a ring in the middle of the pan and fill with 1/3 of the batter. Dribble some water around the pan to create steam. Cover and cook for 4 minutes. Gently release the pancake from the ring with a toothpick, unwrap, flip the pancake, and cook for another 2 minutes uncovered.
- Serve with whipped cream, fruit, maple syrup, whatever you like.
