Fluffy Japanese soufflé pancakes by pollypocketsy

Fluffy Japanese soufflé pancakes

pollypocketsy

Cook

14 min

These are so big and fluffy and are perfect with fruit and cream

Read more

2 servings

US

original

metric

Picture for Fluffy Japanese soufflé pancakes

2 servings

US

original

metric

Ingredients

2 eggs

2 tbsp milk

3 tbsp flour

1 /2 tsp baking powder

1 -2 tsp lemon juice

3 tbsp sugar

1 /2 tsp vanilla

Tools

electric mixer

Directions

Step 1

Separate the eggs from the yolks then to the yolks add milk vanilla then sift in the flour and baking powder and mix it all until it’s smooth . If the mixture is stiff add 1/2tsp more milk it should be a soft consistency but not very runny

2 eggs

2 tbsp milk

3 tbsp flour

1 /2 tsp baking powder

1 /2 tsp vanilla

Step 2

Add the lemon juice to the egg whites then start mixing slowly using an electric mixer . As soon as it is very frothy add the sugar one table spoon at a time then beat to stiff peaks

1 -2 tsp lemon juice

3 tbsp sugar

Step 3

Add 1/4 of the egg whites to the yolks and mix well then add the yolks back into the whites and gently using a large whisk gently using circular motions mix together try and keep the air in ( alternatively use a spatula to fold the mixture to combine )

Step 4

Gently grease a pan wiping off the excess oil then use a ladle to scoop two large pancakes . Put 1 tbsp water on the pan on low heat then cover and let it steam 3 minutes add the remaining mixture on top of the pancakes to make them higher then cover and steam 4 minutes then flip and steam 7 minutes . Serve inmediately with fresh fruit and cream

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