Japanese Soufflé Pancakes

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Agnes Mercy Anderson
5 years ago
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Japanese Soufflé Pancakes Serves 3 (6 pancakes total) Prep Time: 20 Minutes Cook Time: 15 Minutes Overall: 35 Minutes Ingredients: - 4 large Eggs - 45ml Whole milk - ½ tsp Vanilla Extract - 60 g

1 Japanese Soufflé Pancakes Serves 3 (6 pancakes total) Prep Time: 20 Minutes Cook Time: 15 Minutes Overall: 35 Minutes Ingredients: - 4 large Eggs - 45ml Whole milk - ½ tsp Vanilla Extract - 60 g Plain flour1-1 tsp Baking Powder - 4 tbsp Granulated Sugar - Any neutral oil e.g. Sunflower oil or canola oil. - Water (for steaming) Toppings: - Icing Sugar - Maple Syrup - Streaky Bacon (Extra crispy) - Berries - Whipped Cream - Chocolate Chips Utensils: - 2 large bowls - 2 whisks (Preferably Electric) - Rubber spatula and regular spatula - Sieve - Non-stick frying pan with a lid - Measuring jug - Scales Method: 1. Start by getting all your ingredients measured out and ready to go on the counter. 1 Some recipes will call for cake flour. This is banned Australia and Europe because it s bleached. I find Cream Flour works fine with this recipe although I ve used self-raising flour too with minimal difference. They key is to find a flour with the lowest protein content. You re looking for a flour with roughly a 10% protein content, but don t stress over this too much.

2. Next get your two bowls and place them next to each other.

freezer for 15 minutes while you work on the batter. 3.

Sift the flour and baking powder into the mixture.

2 2. Next get your two bowls and place them next to each other. Separate the egg white and yolks into separate bowls then place the egg whites into the freezer for 15 minutes while you work on the batter. 3. Add the milk and vanilla to the yolks and whisk together thoroughly until thick and foamy. 4. Sift the flour and baking powder into the mixture. Make sure to mix the baking powder well into the flour before sifting into the wet mixture to make sure it doesn t stick to itself in the wet mixture. 5. Whisk the mixture thoroughly being careful not to over mix.

6. Take the egg whites out of the freezer and start to beat them.

Make sure to add the sugar in slowly while mixing, not all at once. 7. Stop beating once the meringue has formed stiff peaks.

8. Heat up your non-stick pan on the lowest heat setting possible. You want the pan to be at around 150 C.

3 6. Take the egg whites out of the freezer and start to beat them. Once they become foamy you can gradually add the granulated sugar to the mixture. Make sure to add the sugar in slowly while mixing, not all at once. 7. Stop beating once the meringue has formed stiff peaks. Stiff peaks are when you can take the whisk out of the mixture and the meringue will form peaks which can stand on their own slightly bent over. 8. Heat up your non-stick pan on the lowest heat setting possible. You want the pan to be at around 150 C. Brush some oil onto the pan and wipe off any excess oil with a paper towel. All we need is a light grease on the pan. 9. While the pan is heating up, carefully start to add the meringue to the batter 1/3 at a time and combine gently with a whisk. We don t want to break down too much of the air bubbles we created in the whisking process.

10. When 2/3 of the meringue is mixed in with the batter mixture you can then pour the meringue and batter mixture into the bowl with the remaining

Once your pan is heated sufficiently you can now add the batter to the pan. I find using a large serving spoon of a ladle is ideal for this.

Wait roughly two minutes until you add the 3rd spoonful of batter to each pancake.

4 10. When 2/3 of the meringue is mixed in with the batter mixture you can then pour the meringue and batter mixture into the bowl with the remaining meringue using your rubber spatula to get all the batter out of the bowl. 11. Once your pan is heated sufficiently you can now add the batter to the pan. I find using a large serving spoon of a ladle is ideal for this. Add two spoonful s of the batter for each pancake to begin. Each pancake will get roughly 3 4 spoonful s of batter overall. 12. Wait roughly two minutes until you add the 3rd spoonful of batter to each pancake. We re looking for the surface of the pancake to be relatively dry and firm enough to hold more batter. Try stack the batter on top of the pancake to keep them high and not spread out over the pan. 13. Add a teaspoon of water to the pan and then cover the pan with a lid to steam the pancakes and set a timer for 7 minutes.

14. After 2 minutes lift the lid and add the final spoonful of batter to the pancakes, again trying to keep them stacked high, then put the lid back on. 15.

After 7 minutes have passed you can flip the pancakes using your regular spatula. Gently slide the spatula under the pancake and slowly flip it over.

5 14. After 2 minutes lift the lid and add the final spoonful of batter to the pancakes, again trying to keep them stacked high, then put the lid back on. 15. If the water has entirely evaporated in the pan you can add another teaspoon to make sure there s enough steam surrounding the pancakes. 16. After 7 minutes have passed you can flip the pancakes using your regular spatula. Gently slide the spatula under the pancake and slowly flip it over. If they feel stuck and aren t coming off the pan wait another minute or so until they firm up. They should come off the pan easily when they re ready. Then set a timer for 4 minutes to allow the other side to cook through. 17. After 4 minutes have passed and the pancakes have a nice golden brown colour on each side you can take them off the pan and plate them however you like.

* * * * Dirty Wears Bin. Tray. Disher/Scoop. Orchid 40 (7/8 oz) used for cookies, Blue 16 (2 oz) used for batter (muffins/cupcakes etc.

* * * * Dirty Wears Bin. Tray. Disher/Scoop. Orchid 40 (7/8 oz) used for cookies, Blue 16 (2 oz) used for batter (muffins/cupcakes etc. Disher/Scoop Tray Dirty Wears Bin Orchid 40 (7/8 oz) used for cookies, Blue 16 (2 oz) used for batter (muffins/cupcakes etc.) In this class, used ONLY to carry ingredients to and from kitchen. Kept at