I just love Asian desserts, they don’t only taste great but are so instagram worthy as well. Soufflé pancake is just one example. This craze started in Japan and has quickly spread to the west. They are thick pancakes but light and fluffy on the inside. They are different from regular pancakes because of how they are prepared, instead whisking all ingredients together, the eggs are separated and the whites are whipped and folded into the batter. This makes the pancake puff up and at the same time wobbly, the way it’s supposed to be.
The batter is easy to prepare, it’s cooking it that is a bit tricky.
This recipe is for one serving.
You will need two eggs, separate the egg yolks from the white. In a bowl, place the egg yolks and whisk until smooth. Add 1/4 cup milk and sift 1/4 cup cake flour and 1/2 tsp. baking powder on to it. Whisk again until well blended.
In another bowl, whip the eggs whites until stiff peaks form. Gradually add the 2 Tbsp. sugar while whipping your whites.
Take half of the egg whites and mix it in the eggyolk batter, you don’t need to be careful when doing this. Mix until no streaks are visible. Then place the remaining half of the egg whites and carefully fold it into the batter.
Take a deep enough non-stick pan and place it on stove over low heat. Add a pat of butter and let it melt. Wipe excess butter with paper towel making sure grease just coats bottom of pan. Using a small ladle, pour batter into three mounds. Then add another layer on top of the mounds you created until you have added three scoops per pancake. Cover the pan with a fitted lid and cook for 5 minutes. Remove cover and carefully flip over each pancake, cover and continue cooking again for another 5 minutes. Make sure that your heat is set at a very low temperature.
When done, place pancakes on a platter. Serve with fruits, whipped cream and some powdered sugar.
