NY Times Japanese Soufflé Pancakes


 






I was inspired to make these fluffy souffle pancakes because they look soooo Fluffy! They take an extra step or two to make- whipping the egg whites but are fluffy and delicious.

I have to admit they were a little too sweet for me, but my mother loved them. I would eat them more as a dessert rather than a brunch item.

Perhaps making the Matcha would cut down the sweetness and make them look even cooler!!


NY Times Japanese Soufflé Pancakes

Ingredients:
  • 4 egg whites
  • 2 egg yolks
  • 6 T sugar
  • 2 t. Vanilla extract
  • 1 t. Baking powder
  • 6 T cake flour
  • ¼ cup milk
  • ½ t. Lemon juice
  • ½ t. Kosher salt

Directions:

1. Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

2. Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
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3. Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

4. Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

5. Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

6. Top with fresh berries, maple syrup, and/or powdered sugar. 











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