Japanese cuisine is famous for sushi and ramen, but one thing you should really be trying is these soufflé pancakes. Although a little more complicated to make than a traditional American pancake, it’ll all be worth it when you sink your teeth into the super light pancake.
Ingredients:
- 1 cup bleached cake flour
- 1 teaspoon baking powder
- ½ cup granulated sugar
- 6 large egg yolks, chilled
- 8 large egg whites, chilled
- ½ cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon juice
- Unsalted butter, for greasing the griddle and serving
- ½ cup water, divided
- ½ teaspoon kosher salt
- Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
- Maple syrup and powdered sugar, for serving
Instructions:
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, whisk together 6 egg yolks, milk, and vanilla.
- Gradually sift the flour mixture into for egg mixture and whisk until smooth. Chill for at least 20 minutes or up to 8 hours.
- Place 8 egg whites in the bowl of a heavy-duty stand mixer. Freeze for about 15 minutes, until the egg whites are partially frozen.
- Add lemon juice to the egg whites, and beat with a whisk attachment on medium speed.
- Gradually add sugar until glossy and stiff peaks form (around 6-8 minutes).
- Using a hand whisk, gently fold the egg white mixture into the chilled batter, in 2 portions, until just incorporated. Using a rubber spatula, finish folding, if needed.
- Transfer half the batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep the remaining batter chilled, uncovered, while cooking the first batch.
- Pre-heat a large electric griddle to 300°F and lightly grease the griddle with butter.
- Pipe 4 cone-shaped mounds of batter, about 3 inches wide and 3 inches tall. Be careful not to layer the batter. Leaving at least 2 inches between mounds, but make sure the pancakes are close enough so that all 4 mounds will fit under the aluminum pan.)
- Spoon 2 tablespoons of water onto the surface of the griddle around the pancakes. Immediately cover the pancakes with the inverted aluminum pan to steam-griddle them. Cook until the top of the batter looks dry and the bottom of the pancakes are lightly browned. Using 2 thin spatulas, carefully flip the pancakes. Spoon 2 tablespoons of water on the surface of the griddle around the pancakes. Cover with the inverted aluminum pan, and cook for about 5-6 minutes, until the pancakes are set, 5 to 6 minutes. Transfer the pancakes to serving plates and repeat the process with the remaining batter and water.
- Top the pancakes with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.
