Japanese Souffle Pancakes
The recipe I adapted from @justonecookbook for Japanese Soufflé Pancakes.
I may never make normal pancakes ever again!
Make these pancakes when you have a bit more time, you are not rushed and you can enjoy the process as well as the fruits of your labour.
The key in these cooking well is cooking them very slowly and being patient.
Tips to get it right:
1. They need to cook on very low heat so that it has time to fully cook inside and needs to be cooked in a pan that can be closed with a lid/foil.
2. It’s important not to overmix the yolk mixture and to whip the meringue just right.
3. Use baking rings if it’s your first/second/third time. It takes practice to do it straight in the pan.
4. Make baking rings out of foil if you don’t have any. Be sure to grease your rings.
5. Add 1-2tsp of water occasionally in empty spots in the pan, this keeps your pancake moist.
Japanese Soufflé Pancakes: Recipe by Fehmz adapted and increased from @justonecookbook
1 cup self raising flour
8 eggs, separated
1 tsp vanilla extract
1/4 cup milk
1/4 cup castor sugar
1/2 tsp cream of tartar
1/4 cup water (for steaming)
Separate your eggs, put your egg whites into a metal or glass bowl and pop into the freezer while you start on everything else.
Keep the sugar and cream of tartar aside for the meringue.
Add the yolks, milk and vanilla extract into a bowl and whisk until thick and foamy. Sift your self raising flour into the mixture and fold in with your whisk until just combined.
Switch on your pan on very low heat now.
Take your egg whites out of the freezer, it should be ice cold and even if it’s a little frozen it’s great!
Whisk until foamy, add the cream of tartar and whisk until soft peaks. Then gradually add sugar until your meringue is thick with almost firm peaks.
Fold it into your yolk mixture in thirds, slowly. Take care not to deflate your air bubbles.
Air is the key.
Grease your pan & your baking rings. Add batter up to 3/4 full, close the lid and let it cook for 6-7 minutes, add a drop of water, turn over, cook for 3-4 minutes.
Turn it out and dust liberally with icing sugar, serve with jam, syrup, fresh cream, anything you like.