Japanese cuisine · Desserts & Sweets

Souffle Pancakes

Finger-high, cloud-light pancakes made from whipped egg whites, cooked over the lowest heat and served with cream.

Ingredients · for 2 servings

• 3 eggs
• 50 g sugar
• 60 g flour
• 1/2 tsp baking powder
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 tbsp vegetable oil
• 200 ml cream
• 1 tbsp powdered sugar
• 1 pinch salt

Instructions

1. Separate the eggs and chill the egg whites for 20 min.; stir the yolks with the milk, vanilla extract and salt, sift the flour and baking powder over it and stir smooth.
2. Whip the cold egg whites and sprinkle in the sugar in three additions, until a very firm, glossy foam forms whose peaks only slightly bend over.
3. Quickly fold a third of the foam into the yolk mixture, then gently fold in the rest in two additions with a spatula, until no white streaks remain.
4. Lightly brush a non-stick pan with oil and warm over the lowest possible heat; stack three heaping tablespoons of batter tower-like per pancake.
5. Add 1 tbsp water beside the pancakes in the pan, cover and cook for 6–7 min., then carefully flip, add another 1 tbsp water and cook covered for another 5–6 min. until done.
6. Whip the cream with the powdered sugar until stiff and serve the pancakes immediately, while still standing tall, topped with a cloud of cream.