Preparing restaurant style fluffy Japanese soufflé pancake at home may sound complicated, but believe me, if you have the appropriate utensils and all the required ingredients in proportion, it is not that a big deal. Although soufflé pancakes originated in Japan, now it has become the happiest comfort food to many, across the globe. Even in the west, steep competitions can be witnessed among restaurants and cafes offering Japanese soufflé pancakes. Thus, many of us think that preparing it is a huge task. However the truth is, to cook soufflé pancake with similar taste and texture of a restaurant, you need to know to handle the egg whites and the yolk. Still confused? Read through the recipe to have a clear idea.
Ingredients:
- 4 eggs
- Granulated sugar
- 1 teaspoon baking powder
- 6 tablespoons cake flour
- ¼ cup chilled milk
- ½ teaspoon fresh lemon juice
- ½ teaspoon salt
- Unsalted butter
- 2 teaspoon vanilla extract (optional)
- Maple syrup, confectioners’ sugar, whipped cream & fresh berries (topping – optional)
Utensils: - Non-sticky skillet
- 3 inch wide pastry rings
Method:
- Take two bowls and separate the egg whites from the yolks
- Add a teaspoon of granulated sugar, vanilla extract (if you love vanilla flavor) and baking powder to the bowl of two egg yolks. Blend everything evenly. Next add cake flour and milk to the mixture and whip once again till all the ingredients combine completely
- Now take the bowl of four egg whites and add salt and lemon juice to it. Beat the mixture on medium speed, until foamy. Then add five teaspoon of granulated sugar and continue to whip; initially in medium speed and then at top speed, until glossy and stiff peaks are formed. Also take care not to overbeat the meringue
- Start heating the non-sticky skillet on lowest heat
- Take 1/3 scoop of the meringue and gently fold it into the yolk mixture. Let it combine completely. Repeat it with the remaining meringue
- Take butter and grease the warm skillet along with the inner sides of the pastry rings. Sprinkle few drops of water on the skillet to note its accurate temperate. The water droplets should become steam and not sputter. Now place the rings on the warm skillet and place ½ cup of batter into it. The rings should not be filled till the beam, else the batter will overflow. Cover them with a lid and allow to cook on low heat until the batter rises and bubbles are formed on top
- Remove the lid and with the help of a spatula, gently flip the pancakes. Allow to cook again in previous manner, until the pancakes spring back on touching
- Transfer the Japanese soufflé pancake into a plate and top them either with the toppings mentioned above or with anything else of your preference.
The original source is here: https://fluffyjapanesepancakes.wordpress.com/2021/05/04/how-do-i-make-restaurant-style-japanese-souffle-pancakes/
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