Japanese Soufflé Pancakes (No Mixer!)
Hand whisked, fluffy Japanese soufflé pancakes in 30 minutes! Perfect for pancake day or a lazy Sunday morning brunch.
Equipment
- 2 Mixing Bowls (for egg white and egg yolk)
- 1 Small bowl (for dry ingredients)
- 1 Whisk
- 1 Sieve
- 1 Large pan with a lid (or two medium pans)
- 1 Spatula
Ingredients
Toppings
- 60 millilitres Double Cream (1/4 cup)
- 5 grams Icing Sugar (1/2 tablespoon - for whipped cream)
- Fruits of choice (e.g. Blueberries, Strawberries, Rasperries)
Batter
- 2 Medium Eggs (Yolks and whites separated)
- 20 millilitres Whole Milk
- 1/4 teaspoon Vanilla Essence
- 30 grams Plain Flour (approx 2 tablespoons)
- 3 grams Baking Powder (approx 1/2 teaspoon)
- 30 grams Icing/powdered Sugar (approx 2.5 tablespoons)
Instructions
- A note on measurements - though I have included spoon measurements, using an electric scale is highly recommended for this recipe.
- First get the toppings ready. Start by whipping 60 millilitres of double cream with 1/2 tablespoon of icing sugar until thick and silky. Prepare the fruit and set aside.
- Starting with two medium eggs, separate the whites and the yolks into two mixing bowls. To the bowl with the yolks, add in 20 millilitres of whole milk and 1/4 teaspoon of vanilla essence and set aside.
- For the dry ingredients, add 30 grams of plain flour and 3 grams of baking powder into a small bowl and set aside. For the meringue, measure out 30 grams of icing sugar into a bowl.
- Start by slowly beating the egg whites, then gradually speed up. When they are foamy and have doubled in size, sift in a third of the icing sugar. Keep beating and gradually sift in the icing sugar until stiff peaks form.
- Beat the egg yolk, milk and vanilla extract until foamy. Sift in the flour and baking powder, combine well.
- Take about a third of the meringue and add into the egg yolk mixture, make sure it is well combined. Then, add in half of the egg whites and gently fold to combine. Repeat until there is no more meringue mixture.
- Heat the pan on a very low heat and add in a thin layer of neutral oil, use a paper towel remove excess oil. If you don't have a large pan, use two pans to avoid overcrowding.
- To cook the pancake layer in one scoop of batter at a time and rotate around all three pancakes, leaving enough batter for one last scoop for each pancake. Add in a half teaspoon of water and put the lid on then cook for 5 minutes on a low heat.
- After five minutes, take off the lid and add one last scoop of batter to each pancake. Add another half teaspoon of water and close the lid and cook for 2 more minutes, or until the top has just about set.
- Take a spatula and gently tease the pancake off the pan and roll the pancake to flip. Try not to drop the pancake to flip as that will pop the air bubbles.
- Add another half teaspoon of water, cover and cook for another 4-5 minutes.
- Once the pancakes are done, transfer them to a plate and serve with a sprinkle of icing sugar, whipped cream and fresh berries.