They jiggle, wobble, and make for the perfect, Instagrammable treat. It’s the Japanese style, soufflé pancake. They’re delicate like a cloud and melt in your mouth, like your favourite sweet delicacy. And the secret to the perfect wobble? Steaming! Pair them with whipped cream, berries, or just maple syrup for a classic, decadent breakfast or brunch.
Ingredients
UNITSIngredients
2Large eggs
1½ tbspWhole milk
¼ tspVanilla extract
¼ cupCake flour
½ tspBaking powder
2 tbspSugar
1 tbspOil, for greasing the pan
2 tbspWater, for steaming
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Directions
Description - Step 1
Separate the eggs
Separate the eggs into whites and yolks in two different bowls. Briefly refrigerate the bowl with the egg whites for 5-6 minutes. While the egg whites chill, whisk your yolks.
Description - Step 2
Whisk the egg yolks
Add milk and vanilla extract to the egg yolks and whisk until thick and frothy. Then add flour, baking powder, and salt. Whisk the mix thoroughly, but do not overmix. The mixture should be smooth, pale, and slightly thick. Set it aside.
Description - Step 3
Make the meringue
Take out the bowl of egg whites and, using an electric or hand mixer, whisk them until they turn frothy. A hand mixer may need more time. Add sugar to the mix and continue to whisk till stiff peaks are formed.
Description - Step 4
Make the batter
To make the batter, add ⅓ of the meringue to the egg yolk mixture. Gently fold in the mix with a spatula. When the mixture turns even (homogeneous), add the rest of the meringue. Ensure you gently fold and combine, and do not overmix or aggressively mix the two mixtures.
Description - Step 5
Heat the skillet and do the first cook
Place a skillet on low heat and grease it with butter or oil. Once the skillet is warm, add 3-5 scoops (depending on the size) of the batter. Add another round of scoops on top of the original batter. Now, carefully add a tbsp of water to the skillet. Important: Ensure the water does not touch the pancake batter. Now, cover the skillet and set a timer for 3 minutes.
Description - Step 6
Add another scoop and second-cook
Once the time is up, remove the lid. Add another scoop of batter onto each pancake. Now, cover the skillet again and cook on low-medium heat for another 5-6 minutes. Remove the lid and check if the bottom of the pancake is a golden-brown colour. If not, cook for a minute on medium heat. Important: keep a careful watch so the pancakes don’t burn.
Description - Step 7
Add water and final cook
Once the bottom turns golden brown, gently and carefully flip the pancake tower. Again, add a tbsp of water to the skillet and cover it. Let it cook for 4 minutes. The bottom of the pancake should be golden brown, and the sides should be dry to the touch. Remove the pancakes and repeat for the remaining batter. Serve immediately, as the pancakes can deflate quickly.
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Japanese
Difficult
Main Course
