Published: by Absolutely Recipes, in the recipes category.

Japanese Souffle Pancake Recipe.

Ingredients:

5 TBSP Cake Flour
1 1/2 TBSP Skim Milk
1 TBSP Unsalted Butter (Melted)
1/2 TSP Vanilla Extract
2 1/2 TBSP Sugar
2 Large Eggs (Separated)
1/4 TSP Cream of Tartar

Recipe Instructions:

In a medium glass bowl, add the milk, melted butter, vanilla extract and egg yolks.
Sift in the cake flour using a fine mesh strainer.
Mix with a whisk until batter is smooth and mixture is a pale-yellow color.
In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar whip on highest speed until stiff peaks form, roughly 3 minutes.
Using a spatula, add one third of the meringue mixture the egg yolk batter and gently fold it in until all of the white streaks have vanished.
Once incorporated, add in another third and do the same thing, then the final third, by the end of adding the meringue the batter should be very light and airy.
Add two ring molds to a skillet over low heat, fill each ring mold about 1/2 way with the batter mixture and add 1/2 TBSP of water to each side of the pan without touching the pancakes.
Cover with a lid and cook for 4-5 minutes.
When the surface looks completely cooked and the pancakes have risen, use a spatula to flip the pancakes and cook for another 3 minutes covered until both top and bottom are golden brown.
Serve warm with syrup or powdered sugar.

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