Souffle Pancakes
Souffle pancakes. There are some things that I put off trying because they look difficult to do. This was one of them, and then when someone suggested it I studied it over a few days, searching for the simplest, quickest recipe and found it on youtube (video in Korean)! So I tried it and out came my own tutorial, with all the tips I learned combined. And I got to taste a taste of my Japan trip too.
What’s the best part of cooking? It’s that you bring the memories home. Whether it was from Japan, Korea, NYC, or a restaurant that’s temporarily closed, you create it, taste it, and enjoy it.- here’s the recipe. It’s so simple that I know it by heart. Just remember everything comes in twos-
Ingredients
2 eggs
2 Tbsp milk
2 Tbsp flour
2 tsp baking powder
a dash of vanilla extract
2 Tbsp Sugar
Toppings of your choice (I put whipped cream with fig jam)
Powdered sugar for the finale.
Separate the egg yolks and whites. (In clean, DRY bowls)
mix the egg yolks with milk and vanilla extract.
Sift in the flour and baking powder into the yolk mix, and whisk well
Beat the eggs until it starts foaming, then add the sugar in increments until you get stiff peaks
Fold the meringue into the yolk mix, small mounts at a time. Be careful not to overmix!
On a lightly oiled pan, on medium heat, place the batter 1 inch apart. Try placing a dollop very gently on top of the base (use an ice cream scoop if you have it)
Place a few drops of water on each side of the pan, without touching the batter. Then Close the lid, wait 6 minutes.
Check if the pancakes are flippable with a spatula first. Then flip as if you’re rolling them over, (if you flop it it’ll deflate immediately!) cook another 4-5 minutes.
Serve with your topping of choice :)
Enjoy!
See the tiktok video here
Separate the egg yolks and whites. (In clean, DRY bowls)
mix the egg yolks with 2Tbsp milk and 1 tsp vanilla extract.
Sift in 2 Tbsp flour and 2 tsp baking powder into the yolk mix, and whisk well
Beat the eggs until it starts foaming, then add the sugar in increments
whisk until you get stiff peaks like this.
Fold the meringue into the yolk mix, small mounts at a time***. I think I did it in about 6 scoops.
Be careful not to overmix. Folding means you’re only scraping the bottom of the pan, not mixing the batter in the middle.
On a lightly oiled pan, on low heat, place the batter 1 inch apart. Try placing a dollop very gently on top of the base (use an ice cream scoop if you have it)
Place a few drops of water on each side of the pan, without touching the batter. Then Close the lid, wait 6 minutes.
On a lightly oiled pan, on low heat, place the batter 1 inch apart. Try placing a dollop very gently on top of the base (use an ice cream scoop if you have it)
Serve with your topping of choice :)
Enjoy!
