One of the greatest pancakes you will ever eat are these decadent Japanese soufflé pancakes. These traditional pancakes have a delicate flavor and texture. They are soft, fluffy and sweet. When served with maple syrup and your preferred berries. Japanese soufflé pancakes are ideal for breakfast, weekend brunch, or dessert any day of the week.
2 Egg Yolks
2 Tbsp Milk
1/2 Tsp Vanilla Extract
3 Tbsp Cake Flour
1/2 Tsp Baking Powder
2 Egg Whites
1/4 Tsp Cream of Tartar
3 Tbsp Sugar
2 Tsp Cornstarch
Garnish; Fresh Berries, Maple Syrup
In a large mixing bowl, combine the two egg yolks, milk, and vanilla. Whisked until completely smooth and free of any noticeable lumps. Baking powder and shifting cake flour should only be combined lightly; do not over mix. Place aside.
In another large bowl, the two egg whites and cream of tartar should be whisked vigorously on high speed until meringue begins to form. Reduce the speed to medium-high, then add the sugar gradually. Ideal in three portions. Make sure the meringue is not over whipped as you continue beating until firm peaks form. Gradually add the cornstarch, folding it in gently each time until it is thoroughly absorbed. Any liquid that the meringue leaves behind will be absorbed by the cornstarch. It will also maintain the height of your pancakes, preventing it from deflating.
Whisk the yolk batter with a third of the meringue until thoroughly combined. Use a spatula to gently fold the remaining meringue into the yolk batter without deflating it. Add the remaining meringue to the yolk batter.
A sizable nonstick pan with a lid should be warmed up slowly. The ring molds should be positioned in the center of the pan. Apply cooking spray to the pan and the molds. Using an ice cream scoop or measuring cup, spoon the batter into the prepared molds until it is approximately halfway full.
Put 2 teaspoons of water in the bottom of the pan to create steam before covering it with the lid. The ideal number to create per pan is two or even one. The pancakes should be covered and cooked for 5 minutes on one side, or until the middle is golden brown and slightly wobbly. The pancakes might need to be pressed down so they make contact with the pan’s bottom. The pancakes should release easily from the pan.
After that, carefully flip them over, being careful not to spill any batter. Using the same technique, pour 2 teaspoons of water into the pan’s bottom and cook for an additional 5 minutes. Should be a light golden brown on both sides. Then carefully remove the molds out of the pan, then serve on a plate.
Butter, whipped cream, syrup, powdered sugar and some fresh berries can be use as a topping.