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By Slade Wentworth
Japanese-style Soufflé Pancakes
9 steps
Prep:20minCook:10min
The main distinction of preparing these pancakes is to separate the eggs and use the yolks to make the base batter and whip up the whites into a meringue with stiff peaks before gently folding them into the batter, ultimately yielding a beautiful stack of fluffy pancakes ready for fruit sugar or syrup!
Updated at: Wed, 16 Aug 2023 21:10:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories127.5 kcal (6%)
Total Fat3.5 g (5%)
Carbs17.8 g (7%)
Sugars6.8 g (8%)
Protein5.8 g (12%)
Sodium182.6 mg (9%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
In a mixing bowl, whisk together egg yolks, vanilla, sugar and milk until frothy (about 30 seconds to one minute).
Step 2
Sift in flour, baking powder and salt. Whisk until fully incorporated and smooth. Set aside.
Step 3
In a separate bowl, add cream of tartar to egg whites and whisk for one minute or until the froth is developing.
Step 4
Add sugar and continue to whisk until the meringue is shiny and forms stiff peaks when you lift the whisk from the bowl, about two additional minutes.
Step 5
Add 1/3 of meringue to the base batter base and fold together using a spatula until 70-80% incorporated.
Step 6
Add remaining meringue and fold in until fully incorporated, taking care to preserve fluffiness. Do not over-mix.
Step 7
Preheat a large, lightly oiled skillet on low-medium-low heat (170º C). Spoon in the batter to form three heaping pancakes. Add drops of water to the skillet in-between the batter to help the pancakes cook through. Cover and cook for four minutes
OvenPreheatStep 8
Flip pancakes, cover and cook for four more minutes.
Step 9
Remove from the pan and stack gloriously high on a plate. Top with fruit, powdered sugar and/or syrup. Serve immediately.
Notes
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