JAPANESE SOUFFLE’ PANCAKES

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These super soft Japanese Souffle-Pancakes had been on my to-do list for a long time, and this beautiful May morning proved to be the right opportunity to try them. Few ingredients, simple execution… amazing result when you hear a certain guy having breakfast with me. In two words: IRRESISTIBLE SOFTNESS.

Ingredients

  • 2 eggs
  • 25 g of sugar
  • 30 g of flour
  • vanilla
  • 20 ml of milk
  • 1 teaspoon baking powder
  • butter to grease the pan
  • waterfall

Separate the egg yolks from the egg whites and place them in two separate bowls (choose one a little taller and larger for the egg whites). In the small bowl, mix the egg yolks with the vanilla and milk with a fork and add the flour mixed with the yeast one spoonful at a time, mixing well so that no lumps form. You will obtain a soft and yellow mixture.

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With the electric whisk, start whipping the whites until a nice foam comes out, and then add the sugar and continue whipping until you obtain a stiff peak.

Take three tablespoons of whipped egg whites and pour them into the egg mixture and mix well. At this point, pour the egg mixture into the bowl of egg whites and, with irresistible delicacy, mix from top to bottom, until you obtain a very light and frothy mixture.

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Take a nice large pan and grease the bottom with butter, with a spoon create three well-spaced “mounds” of dough. Be careful to always add spoonfuls of dough on top of the previous ones, to form a narrow and tall cake, not an omelette like normal pancakes.

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Add a couple of tablespoons of water into the empty spaces and place on the stove, over low heat and with the lid on. The water will evaporate, steaming your pancakes and giving them a very soft texture. let it cook for 3-5 minutes, checking the bottom carefully with a spatula. As soon as it turns brown, very delicately flip the pancakes and cook the other side too, always adding a spoonful of water and covering with the lid.

And here are the SOUFFLE’-PANCAKES, tall and soft. Perfect to eat with honey, maple syrup, fresh fruit, jams, chocolate and… the variations are endless!

I really don’t know how we’ll ever go back to regular pancakes!

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