Boba Brûlée Soufflé Pancakes

Ingredients

• 2 Egg whites (chilled)
• 2 Egg yolks
• 2 tbsp Granulated sugar (divided for meringue and brûlée topping)
• 1.5 tbsp Milk (whole milk preferred)
• 0.25 cup Cake flour (sifted)
• 0.25 tsp Baking powder
• 0.25 tsp Vanilla extract
• 0.5 cup Pastry cream or custard (for topping)
• 0.25 cup Brown sugar boba pearls (cooked in brown sugar syrup)
• 1 tsp Vegetable oil (for greasing the pan)

Steps

1. 1

   In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined. Sift in the cake flour and baking powder, then whisk gently until just smooth; do not overmix.

2. 2

   In a separate clean, grease-free bowl, beat the egg whites with a hand mixer. Gradually add 1 tablespoon of sugar and continue beating until stiff, glossy peaks form to create a stable meringue.

3. 3

   Gently fold one-third of the meringue into the egg yolk batter to lighten it. Carefully fold in the remaining meringue in two batches using a spatula, being careful not to deflate the air bubbles.

4. 4

   Lightly grease a non-stick skillet or griddle with vegetable oil and heat over very low heat.

5. 5

   Scoop the batter into 2 or 3 tall mounds on the skillet. Add a teaspoon of water to the empty spaces of the pan and cover with a lid to steam the pancakes.

6. 6

   Cook for 4-6 minutes until the bottoms are golden and the tops feel slightly set. Carefully flip the pancakes, add another teaspoon of water, cover, and cook for an additional 4-5 minutes.

7. 7

   Stack the cooked pancakes on a plate. Generously pour the pastry cream or custard over the top so it drips down the sides.

8. 8

   Sprinkle the remaining tablespoon of sugar evenly over the custard surface. Use a kitchen torch to caramelize the sugar until it forms a dark, crispy brûlée shell.

9. 9

   Top the pancakes with a generous spoonful of warm brown sugar boba pearls and serve immediately while jiggly.

Notes

This recipe is inspired by the signature dish at Kumo Desserts. The key to the height is a very stable meringue and cooking at a very low temperature with steam. If you do not have a torch, you can skip the brûlée step and simply top with cream and boba.

Nutrition per serving

• dessert
• breakfast
• japanese
• boba
• souffle pancake
• sweet
• trendy