Fluffy Japanese soufflé pancake

Indulge in the airy Japanese souffle pancakes at home! You no longer need to queue up for hours at the famous Japanese souffle pancake cafes! My version is similar to that of Flipper’s, with strong fragrance of eggs and a souffle-like texture.

Enjoy it before it deflates, just like when you are tasting a perfect souffle.

Cooking time:

30 minutes

Ingredients:

Egg yolk 45g (approx. two egg yolks) Japanese eggs are recommended

Whole fat milk 20g

Cake flour 20g

Vanilla essence a dash

Egg white 125g (approx.. 4 egg white)

Sugar 40g

Tools:

Sieve

Mixing bowls

Electric whisk

Whisk

Spatula

Frying pan

How-to-make:

1. Mix egg yolks and milk in a mixing bowl

2. Add sifted flour into the bowl, mix well

3. Add vanilla essence into the bowl, mix well – egg yolk mixture is ready

4. To make meringue – use another clean mixing bowl, without any water and oil on the surface. Whisk the egg white by using an electric whisk or a whisk, until large bubbles form. Add 1/3 sugar and continue to whisk until smaller bubbles form. Add the rest sugar until soft peak forms. (If you prefer a more shaped, thicker pancake, whisk the egg white further until stiff peak forms)

5. Mix 1/3 meringue with the egg yolk mixture, then folding in the rest meringue into the mixture by two parts, mix well – pancake batter is ready

6. Grease the surface of a frying pan with oil under low heat.

7. Pour the pancake batter into the pan, add droplets of water beside the batter, and cover the pan with a lid for around 5 minutes, until the pancake stiffens on the sides

8. Flip the pancake with a spatula, add droplets of water beside the pancake and cover the lid, cook until golden. It takes another 5 mintues approximately.

Serve with whipped cream, honey, syrup or fresh fruits to your liking.