Souffle Pancakes
Konnichiwa, It's Nami from just one cookbook.
Have you seen those Japanese souffle pancake that are airy and fluffy?
Yes.
That's what we are making today.
Now, Let's get started.
iced water in a large bowl and, prepare an ice bath
add 1/2 cup ( 120ml ) heavy whipping cream,
1-1/2 Tbsp ( 20g ) granulated sugar
whisk on high speed for 4~5 minutes or until stiff peaks
refrigerate whipped cream
separate 2 egg whites and egg yolks into two different bowls
place egg whites in freezer
mix egg yolks
add 1-1/2 Tbsp ( 22g ) whole milk,
1/4 tsp vanilla extract
whisk until thick and frothy
sift 1/4 cup ( 30g ) cake flour and 1/2 tsp ( 2 g ) baking powder into the bowl
whisk to combine thoroughly ( but do not over-mix ) and set aside
heat frying pan to 300F ( 150C ) over the lowest heat
take egg whites out from the freezer, and start beating
add 2 Tbsp ( 25g ) granulated sugar
take 1/3 of egg whites and add into the egg yolk mixture
whisk together
add 1/2 of remaining egg whites into the mixture
gently fold in without breaking the air bubbles in the egg whites
gently fold in whiteout breaking the air bubbles in the egg whites
heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest heat and brush 1 Tbsp vegetable oil
remove visible oil with paper towel
start with 2 scoops for each pancake
add the third scoop on each pancake
add 1 Tbsp ( for steaming ) water
cover with the lid, and cook for 2 minutes
open the lid, and add one more scoop for each pancake
cover with the lid, and cook for 4 more minutes
using the offset spatula, lift the pancake VERY GENTLY
add 1 Tbsp water in empty spaces for steaming and cover
4 minutes later
transfer the pancakes to your serving plates
dust the pancake with confectioners’ sugar
place fresh cream on the pancakes
itadakimasu!
can you hear the fizzy sound?
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Thank you so much for watching.
I will see you soon in my next video.
matane!
just on cookbook