Fluffy Japanese Soufflé Pancakes

Ingredients

• 2 eggs (separated into yolks and whites)
• 0.5 cup milk (mixed with the yolks)
• 0.5 cup all-purpose flour (sifted for a smooth texture)
• 2 tbsp sugar (mixed with the whites to form the meringue)
• 1 tsp vegetable oil (for greasing the griddle or pan)

Steps

1. 1

   Carefully separate the egg whites from the yolks into two clean, dry bowls.

2. 2

   In the bowl with the yolks, add half a cup of milk and mix very well until fully combined.

3. 3

   Incorporate the flour into the yolk and milk mixture, whisking until the batter is completely smooth and lump-free.

4. 4

   In a separate bowl, beat the egg whites with the sugar (using an electric mixer if possible) until a firm, glossy meringue with soft peaks forms.

5. 5

   Combine the two mixtures by gently folding the meringue into the yolk base using folding motions to avoid losing air.

6. 6

   Place the final mixture into a plastic bag or piping bag to facilitate pouring.

7. 7

   Heat a griddle or non-stick pan over very low heat and lightly grease with oil.

8. 8

   Squeeze the bag to pour the batter onto the hot griddle, forming tall circles. Cook over low heat, covering the pan if necessary, until the bottom is golden and the center is set. Flip very carefully and cook the other side.

Notes

For best results, ensure the bowl for the whites has no trace of grease or yolk, otherwise they will not whip up. Cooking over very low heat is key to ensuring the center cooks without burning the exterior.

Nutrition per serving

• breakfast
• pancakes
• japanese
• soufflé
• vegetarian
• sweet