How to Make Souffle Pancake Japanese Fluffy Pancakes

How to Make Souffle Pancake Japanese Fluffy Pancakes

How to Make Souffle Pancake Japanese Fluffy Pancakes So this is a pretty technical recipe and it took me a few trials before I finally got it right. Now I want to share everything that I’ve learned with you guys so you guys can make this Japanese pancake at home so follow along with me and make sure you watch it till the end because I’ll be sharing some fail-proof methods so you can make the perfect souffle pancake at home. Let’s get started. First, let’s separate our egg yolks from our egg whites. I like using my hand and scooping the yolks out from the egg whites and then just shimming it between my hands and allowing the egg whites to slip through my fingers. My egg yolks had these huge on them and they were kind of freaky looking so I decided to pluck them off as well next add one tablespoon of milk to your two yolks and mixes till they’re properly incorporated Now add half a teaspoon of vanilla extract and mix it in Next, we’re going to add the flour and baking soda to our yolks if you are using a measuring spoon for the flour make sure you are wiping off the excess with a flat back of a knife to the flour we’re going to add half a teaspoon of baking powder and then sift it into our yolk mixture Mix it quickly to avoid any lumps from forming and you should see a consistency like this. Now for the meringue, it’s best to use room temperature eggs and if you have an electric mixer, I would definitely use that! The faster the speed of your mixer the faster your eggs will aerate So when your egg whites have doubled in volume and start to form some shape you can add your cream of tartar.

The cream of tartar will help make your meringue stable but if you don’t have any you can use a teaspoon of vinegar or lemon juice instead. Continue whisking at high speed and start gradually adding your sugar. As a general rule of thumb, you want to add it in three portions or add it every time you see the volume increase. It’s always a good idea to stop and check on the texture and scrape down any sugars that may have gotten stuck to the sides of the bowl As I’m scraping down the sides you can see the meringue has started to firm up and it’s keeping its shape as I move my spatula through it. So I’m going to whisk it just a little bit more to get the rest of the sugar dissolved in And there we have it stiff peaks! When you lift the whisk you should have straight peaks. Another way to tell if meringue is ready is when you stick your whisk init won’t fall over. So now we’re going to gradually add in two teaspoons of cornstarch Gently fold it in and then repeat until you’ve used up all the cornstarch and it’s been well incorporated. The cornstarch will help soak in any liquid that’s left in your meringue tall also keep your pancakes nice and tall and prevent it from deflating Once the corn starch has dissolved we can start incorporating the meringue into the batter start with a little bit and quickly mix it through until it starts to look runnier.

How to Make Souffle Pancake Japanese Fluffy Pancakes This helps prepare the batter for the rest of the meringue So once it’s mixed through we’re going to gently fold in half of the remaining meringue and we’re doing it gently because we don’t want to lose any of the air that we worked so hard to whip up. Fold in the remaining meringue until you don’t see any more white in the batter. For this next step, you can use a pastry bag but since I don’t have any at the moment I’m just going to use a Ziploc bag put your bag in a tall glass like this and then pour your batter into it. Squeeze out any air and seal it up with a rubber band or a clip like this and you can cut the tip open right before using. Now I definitely recommend using a non-stick pan place it over low to medium-low heat and add a tiny bit of oil then wipe off any excess. When the pan is hot squeeze your pancake onto it So unless you’re using a griddle or extra-large frying pan, I recommend making one to two pancakes at a time Now add a couple of teaspoons of water along the sides of the pan then cover and cook for two minutes. After two minutes have passed uncover and top of your pancake with more batter then add more water cover and cook for another six to eight minutes. So now I’m ready to flip my pancake. I’m gonna go in with my spatula and loosen it all around and then when you have a good portion of your spatula under it, just flip it over. So I forgot to add more water to the pan here but you can definitely add a couple more drops of water before covering and cooking for another four minutes.

I’m really happy with how these turned out but keep watching and I’ll show you my fail-proof method for keeping these pancakes tall and fluffy, wow So sometimes you may not end up with a perfect batter and it’s runnier than it’s supposed to be and when you go and pipe it in the frying pan it just kind of falls flat immediately. Don’t worry your batter is probably still good to eat it just needs a little more support. Grab some parchment paper and make round molds that are two inches tall and three inches in diameter then seal it with tape on the outside We’re going to then pipe the batter into it. As you can see this batter is way runnier and is already flowing out as I bring it down but since I’m using these paper mold it’ll help keep the fluffy tall shape. Make sure you leave some room for the pancake to expand add a couple of drops of water to your pan then cover and cook for four to six minutes. So this time we don’t need to top off the batter to make it tall just flip it over carefully add some water and cover and cook for another 4 minutes Remove your paper molds carefully your paper molds don’t come off easily, it just means that your pancake is not ready. Just cover and let it cook for another two minutes.

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