Description
Experience the airy texture and delightful taste of Fluffy Japanese Soufflé Pancakes, perfect for breakfast enthusiasts and dessert lovers.
Ingredients
- 65 g Egg white
- 5 g Lemon juice
- 25 g Granulated sugar
- 5 g Cornstarch
- 35 g Egg yolk
- 35 g Cake flour
- 3 pinches Salt
- 15 g Milk
Instructions
- Separate the egg whites from the yolks. In a mixing bowl, add egg whites and lemon juice to stabilize them.
- Whip the egg whites on medium speed until frothy. Gradually add sugar and whip until stiff peaks form (3-5 minutes).
- In a separate bowl, mix cornstarch, cake flour, and salt.
- In another bowl, whisk together egg yolks and milk. Fold in the dry ingredients until combined.
- Carefully fold the whipped egg whites into the egg yolk mixture in three additions.
- Preheat a non-stick pan over low heat and lightly grease it.
- Pour the batter onto the pan, optionally using a ring mold for maximum height.
- Cover the pan with a lid and cook for 4-5 minutes on one side.
- Flip the pancakes, cover again, and cook for another 4-5 minutes until set and fluffy.
- Serve immediately with your favorite toppings.
Notes
For best results, use room temperature eggs and fresh baking ingredients. Cooking on low heat allows the pancakes to rise gently.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese