Japanese souffle pancakes with the blueberry jam.
We're going to get started on our batter.
So just have a medium bowl here.
And I have two egg yolks that have been on room temperature.
31 grams of flour or 4 tablespoons.
Two tablespoons of milk.
Now we're going to whisk this together
until you get a nice, kind of, fluffy mixture,
incorporating all that flour.
We're going to add in 1/2 teaspoon of vanilla extract.
So now we're just going to mix that in,
so you can really get that good vanilla flavor.
So now in a medium bowl,
I am going to get started making my meringue.
So for that,
I have the same two egg whites that were part
of the egg yolks,
about a teaspoon of cream of tartar,
which will help stabilize our mixture,
if it will come out.
But now I'm only 11,
so I do not have that many muscles yet.
Hey, I am working on it,
but that's why I'm going to be using a hand mixer for this.
(mixer whirs)
So, I have about three tablespoons of caster sugar,
and I'm now just going to gradually sprinkle that in
because I have a big sweet tooth.
So I love sweets for breakfast, lunch,
and, secretly, dinner, too.
(mixer whirs)
Now we're going to start taking a third of my mixture,
and folding it in.
You want it almost like a wet custard.
So, now we're going into the next third.
This is where we got to be very careful.
Then we're going to go up again.
And now, it's time for our final mixture.
We're almost there.
We just got to continue getting those weights nice
and mixed in,
so you don't have one part that's too eggy.
I'm just going to heat up my burner here,
and I have a non-stick pan.
That's really important,
making sure that you get the right amount of heat.
And I'm going to add about two drips of grape seed oil,
which just doesn't give much flavor,
and I'm going to brush it around.
I'm just going to take a nice scoopful that's not too messy.
We're just doing our first two scoops now, though.
And now I'm going to add in a couple drips of water,
so we can steam them,
almost like steamed buns.
If there's a little crackle,
that just means your cooking is going well
and you're getting a good cook.
You don't want them opaque,
so, as you can see,
I'm just, kind of, pushing them to the side.
You're going to cover them with the lid,
and on medium-low heat,
we're going to cook them for about two minutes.
And now, it's time to get started on the blueberry jam.
About 1/4 cup, a little less,
of small blueberries.
For a little bit of acidity,
one teaspoon of lemon juice.
I've been keeping an eye on this, as well.
And then a dash of cinnamon, so not a lot.
Three tablespoons of sugar.
Then go check over on our pancakes.
You can see they were already cooking away.
Now we're going to add in the second two layers,
like, two layers of batter on a pan
makes for perfect pancake.
We want them to be a little smaller.
We don't want it to be too distracting
or take away from our original base.
And now we have half the batter left to make some more
for the rest of my family.
That's my blueberry mixture.
I'm going to now add in some corn starch.
Add in about three tablespoons of water.
This is going to form something, kind of,
similar to a roux, almost,
where it thickens as it simmers,
giving a good jam flavor.
Vanilla extract does a really good job
of getting that almost nostalgic flavor,
so I'm going to add in about half a teaspoon
to a full teaspoon.
And lastly, for, kind of,
like, to make your taste buds get a little curious,
I'm going to add in a pinch of flaky sea salt.
Now moment of truth,
but as you can see you get that nice golden brown flavor
on top.
Look how big they are.
Perfect.
Now, we got to hustle.
Remember, I just--
So, they're deflating immediately,
so we're gonna hustle.
Um, oh, my gosh, I am freaking out!
Powdered sugar to top everything off.
Perfect.
And now they're ready to eat.
Oh, my gosh.
Look at these.
They're so souffle-like.
Oh, my gosh.
They're just so fluffy and airy.
It really tastes like a souffle.
Thank you so much for joining me here.
And I also want to say a big thank you to Rachael Ray
for inviting me on to your show.
I had an absolute blast.
Now I'm going to have some breakfast for dinner,
and I hope you guys enjoy the rest of your day.
(chimes ring)