Here’s a recipe for fluffy Japanese pancakes (soufflé pancakes)—light, jiggly, and cloud-like! 🍰✨
🥞 Ingredients (makes 3–4 pancakes)
- 2 large eggs (separate yolks & whites)
- 2 tbsp (25 g) sugar
- 2 tbsp (30 ml) milk
- ¼ cup (30 g) all-purpose flour (sifted)
- ½ tsp baking powder
- ¼ tsp vanilla extract (optional)
- ¼ tsp cream of tartar or a few drops of lemon juice (helps stabilize egg whites)
- Butter or oil (for greasing pan)
- Powdered sugar, berries, or syrup for serving
👩🍳 Instructions
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Prepare Batter:
- In a bowl, whisk egg yolks, sugar (half), milk, and vanilla until smooth.
- Sift in flour + baking powder, whisk gently until no lumps.
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Whip Egg Whites:
- In a clean bowl, beat egg whites with cream of tartar until foamy.
- Gradually add remaining sugar, beating until glossy stiff peaks form.
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Combine:
- Gently fold whipped egg whites into yolk batter in 3 additions. Do not overmix; keep airy.
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Cook Pancakes:
- Heat a nonstick pan over low heat. Lightly grease.
- Spoon batter into round, tall mounds (use ring molds or stack with spoons).
- Cover with a lid and cook 4–5 min. Carefully flip, cover again, and cook 3–4 min until puffed and cooked through.
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Serve:
- Dust with powdered sugar and top with syrup, whipped cream, or fresh fruit.
⚡ Tip: For extra height, pile more batter on top halfway through cooking before flipping!
Would you like me to also share a baking powder–free version (relying only on whipped egg whites for lift, more authentic but trickier)?
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