Japanese Souffle Pancakes
A Japanese take on an American breakfast classic.
- 6 tbsp cake flour
- 2 egg yolks
- 2 chilled egg whites
- 3 tbsp granulated white sugar
- 2 1/2 tbsp milk
- 1 tbsp water
- 1/2 tbsp full fat mayonnaise
- 1 tsp baking powder
- 1 tsp vanilla extract
- Whipped cream
In a bowl, combine milk, baking powder, vanilla, mayonnaise and egg yolks. Gently add in cake flour using a sifter. Mix with a whisk until the batter is smooth and pale yellow in color.
In a separate bowl, add the chilled egg whites and sugar. Using an electric mixture, whip on the highest speed until stiff peaks form. This should take about 2-3 minutes.
Using a spatula, add one-third of the meringue to the bowl with the egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Repeat until all the meringue is incorporated.
Add a circle mold to a large pan and grease the inside of the mold with butter. Fill ⅔ of the way with batter.
Turn your skillet to low heat and add ½ a tablespoon of water into the pan.
Cover the pan with your lid and cook the batter for 3-4 minutes. Flip the mold with the pancake, and cook for another 2-3 minutes.
Cook as many pancakes as desired for your stack!
Once you stack the pancakes, serve with whipped cream, fresh fruit and sprinkles!
Enjoy these little clouds of perfection! 😀