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Fluffy Japanese Soufflé Pancakes

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Ingredients

Scale
  • 2 Egg whites
  • 1 Egg yolk
  • 1 tbps oil
  • 2 tbsp milk
  • 20 g sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartare (can be substituted with white vinegar or lemon juice) 
  • 15 g flour

Instructions

  1. Add the oil, milk vanilla extract to the egg yolk and mix together
  2. Sift in the flour and baking powder into the yolk mixture and mix until you get a smooth ribbon-like consistency
  3. In a separate bowl add the cream of tartare and sugar to the egg whites then using mixer, beat the eggs for about 5 minutes until they reach stiff peaks
  4. Fold the two mixtures together. Start with a small amount to loosen the batter. Continue gently folding using a circular hand movement until well combined.
  5. Heat up your pan on low heat – make sure to use a good non-stick pan that can be fully covered with a lid
  6. Oil the pan using a kitchen napkin
  7. Pipe in the batter (using a piping bag) or using a ice cream scoop / ladle
  8. Add some water into the pan, make sure it doesn’t touch the batter
  9. Close the lid and cook it for 5 minutes until the bottom of the pancake is solid enough for you to flip it
  10. Flip the pancake, add some more water and cook for another 5 minutes
  11. It’s now ready to serve! ENJOY!

Find it online: https://maicookbook.com/fluffy-japanese-souffle-pancakes/