Fluffy Japanese Souffle Pancakes | Pancakes From Scratch | Brunch Recipes | Japanese Pancake
Servings 2
Ingredients
- 6 Tbl Cake Flour
- 2.5 Tbl Skim Milk
- 1 Tsp Baking Powder
- 1/4 Tsp Vanilla Extract
- 3 Tbl Sugar
- 1/2 Tbl Full Fat Mayonnaise
- 2 Large Eggs Egg Whites and Egg Yolks Separated - Egg Whites Must Be Chilled in Refrigerator Before Preparing
Instructions
- Grab a decent-sized bowl and throw in the milk, baking powder, vanilla, mayo, and egg yolks. Sift in that cake flour using a flour sifter or a fine mesh strainer (seriously, don't be tempted to skip this step!). Give it a good whisk until your batter turns smooth and takes on a pale yellow hue.
- Pop those chilled egg whites and sugar into the stand mixer bowl. Make sure your mixing bowl and whisk are BONE DRY. Crank up the speed to the max your mixer can handle and whip it good until those egg whites reach stiff peak status. That's about 2-3 minutes. Your meringue should be so sturdy that you can even flip the bowl upside down without worrying about a meringue avalanche.
- Grab a spatula and take about one-third of the meringue, gently folding it into your egg yolk batter. No white streaks allowed, so be thorough, starting those folds from the bottom. Easy does it – folding, not stirring! Repeat this twice more with the remaining meringue thirds. By the end, your batter should feel like a fluffy cloud – airy, light, and free of any visible white streaks from the meringue.
- SIDE NOTE: If you're making this for the first time, play it safe with just cooking one pancake in the skillet first. Now, here's how I did it the first time I made these: I used a roomy skillet and added English Muffin Rings into the skillet. Give those molds a good spray with Pam or other vegetable cooking spray and spray the base of the rings as well (where you will pour the batter). Don't spray other parts of pan though - just the rings and the bottom of the rings.
- Get your skillet cozy on low heat. Once you see that the cooking spray starts to bubble a bit, pour that batter into each ring mold, leaving a little space for the rise. Toss in 1/2 Tablespoon of water on each side of the pan (just keep it away from the pancakes). Seal the deal with a lid and let the magic happen for about 3-4 minutes.
- Flip those pancakes when the tops are nearly done and you can shimmy the bottoms without any batter sneaking out. Grab a skinny cookie spatula for the flip. Keep those rings on – we're not done with the fluffiness just yet.
- Lid back on and let them cook for another 2-3 minutes until they're all golden and cooked through. Give those rings a gentle nudge to free the pancakes. Repeat until the batter's gone. Serve up the warm stack with your favorite toppings – syrup, powdered sugar, whipped cream, or a fruity surprise!
- This makes 4 pancakes that are 3 inches or so across. Each person gets 2 Pancakes. On Weight Watchers each serving (2 Pancakes only) are 10 WW Points.