Welcome to How To Cook That i'm Ann Reardon and today i'm going to show you my secret easy recipe
for tall perfect fluffy Japanese pancakes or souffle pancakes as some people call them.
Now I decided to make this video because one of my subscribers Sunday tried making Buzzfeed
Tasty's jiggly Japanese pancake recipe ... it has been 15 minutes they're like both
overcooked and raw at the same time ... so for my second attempt i decided to turn the heat
up so it wasn't as raw. look at that is it black? I can't see the bottom
no that stays faked that Ann Reardon, someone get Ann Reardon on the phone that is a lie
lies. There were a couple of bits of user error in Sunday's video like not enclosing
the pan which traps the heat and helps it to cook and using egg rings not cake rings. Now
I agree this is actually hard to tell in the buzzfeed video from above it does look like
they're using egg rings but from the really fast shot from the side if we slow it down you can see
they're actually tall cake rings but even if you get that right we can watch rach love's
life's attempt at the same recipe and after 10 minutes maybe my stove is different than tasty's
but that to me is not done then she waits another three minutes oh no
disastrous. Even on Buzzfeed's own channel when they get someone else to try and make their recipe
after 10 minutes okay well this is a failure it's a miserable failure
what is happening here clearly they're not cooked now after four attempts with their
chef giving advice and input right there with them in person this is what happens
why no
now clearly at some point you have to say there's something wrong with this recipe
it shouldn't be that hard for someone to follow it and get a good result
let's try their exact recipe though before making any judgments now i don't actually have small cake
ring molds a chef still would have them but here as i make this today in Melbourne we're in stage
4 lockdown again which means all the shops are shut except for the chemist and the food stores
and of course toilet paper supplies are running low why? why do people need more toilet paper in
lockdown? I don't get that anyway thinking laterally the only metal tins i could find
that didn't have corrugations on the side were salmon or drink cans the drink cans are too small
and that one's too small this one's 10 centimetres they wanted nine that's as close as i can get
take the lid off and wash it out now unfortunately the base doesn't have that folded edge for the can
opener to grip on so this is not going to be as easy to get the other end off as i hoped
done easy i had a small cake tin as well that i chopped the bottom off using a can opener which
ruins the cake tin but anyway gives us another way of trying in one bowl we've got four egg
whites and in the other we've got two egg yolks and we're adding to that the sugar and the milk
and the pancake mix just like they said in the buzzfeed tasty recipes in their exact quantities
whisk that together and then we're going to whisk the egg whites with electric beaters until we have
nice stiff peaks tip that in and fold them together i laughed when Sunday said in her video
this looks like someone ate a cloud and then threw up ill it definitely does look like that now if
you keep folding you can get a smoother batter but the more you fold it the runnier it's going to get
and i'll show you a better way to do this that makes it easier to incorporate the two
later put the rings into the pan and grease them now the tasty recipe says grease two metal
cake ring molds we've done that set them in the middle of the pan over the lowest heat possible
now on my stove that is heat one it says to fill them to about three quarters full cover the pan
and cook for 10 minutes now after 10 minutes like everyone else this is so liquidy there's
no way i could flip that it would just tip out everywhere just that little jiggle that i did
made this batter come out all around the bottom so it's definitely not cooked let's leave it for
longer okay so now it's been 25 minutes which is a very long time to cook a pancake and finally
it's risen a bit and seems a bit firmer i'm just going to clean up the pan around the edge where
it's spilled before and then try and flip this lift it up on my spatula and grab my tongs and
it wasn't firm enough to flip i'm gonna scrape that one out and chuck it and leave the other one
to cook for longer okay so i left that one for 30 minutes and then i put baking paper on top to see
if i could flip it more easily without it spilling it still did spill and then i pulled the baking
paper out so i could get rid of that extra batter or most of it and as you can see it's getting over
browned on the bottom so we couldn't have left it any longer so how did tasty flip it in their
original video without it spilling let's watch that again frame by frame did you see what i saw
yep it was already cooked on both sides when they flipped it let's just keep going okay so it had
15 minutes on the other side which they said to leave it for five but i'm assuming we need longer
run a knife around the edge to loosen it pull it off and it doesn't look cooked now you can
see on the ring here we still have uncooked egg the top and the bottom of it are cooked
but the inside is still just uncooked egg mixture it's not very pleasant let's scrap that tasty
recipe all together to be honest it doesn't even look like the fluffy ones that you get
in stores look at these they're plump and fluffy and you just want to eat them now i watched people
trying different recipes and they still seem to be having problems with fluffy japanese pancakes
i'm going to go away from here do i just abort the mission or do i just make the
pancakes at this point and accept that they're not going to be good
we don't really need to wait i can already tell that i failed why is this not working why are you
like this this is a total fail i don't have words i guess better luck next time it's a bit better
but still not freaking fluffy look at it it's so flat and even when they persisted and kept trying
24 attempts my goodness well done i just really want to go to bed why are they flying
now i tested quite a few recipes that were on the internet myself and found the same
issue if you did manage to get it right they deflated within a minute even if they cooked all
the way through if i fast forward this so you can see it deflating and then rewind it it looks alive
that's not the case here with these ones you can see he's chopping fruit he's taking his
time and they're staying fluffy i mean they deflated a little bit but not much at all so
then i rewatched the videos of the shops making them and noticed that after adding the sugar to
the egg whites they're adding a scoop of powder see that and on this video we add a little bit
of stabilizer so they're adding a stabilizer of some sort now i tried using cream of tartar
and it makes the mixture a lot more stable and the pancakes are pretty stable too but the
flavor was a bit too acidic and unpleasant lots of recipes use baking powder and it's
okay but it doesn't stabilize it enough not like the ones in the store i mean they're pretty good
but they still deflate a bit i think we can make them fluffier by doing some more experiments
ideally you need a commercial stabilizer like a gel and gum which is used in chiffon cakes
commercially but people can't get commercial stabilizers at home so let me shake it up a bit
and give you my own souffle pancake recipe after many many experiments step one turn on your oven
to 180 degrees centigrade or 350 degrees f and chuck an empty baking tray in there to heat up
now you'll need two egg yolks some milk and some flour and then whisk them together and all these
recipe quantities are on my how to cook that dotnet website for you and there's a link to that
below in the description put some muscle into it keep mixing until it's smooth and then leave that
and in this bowl we've got the egg whites add in the sugar and now for the magic secret ingredient
i've got one tablespoon of egg white powder now the egg white powder is adding extra protein
so a bit more structure without adding any more water now you can buy egg white powder from most
bodybuilding stores and health food type stores or if you're in lockdown you can get it online
now here is a key thing you need to keep whipping your egg whites until you have stiff peaks
this takes three to four or even five minutes so keep whipping it having the sugar in with the egg
whites gives us a nice silky smooth meringue so that it's easier to fold in than if you just whip
the egg whites on their own like they did in the tasty recipe now take a spatula full of meringue
and mix it in with the yolks now gently mixing in a small amount first lightens up your egg
yolk mixture which makes it heaps easier to fold it in rather than just tipping it all in at once
pour that runny mixture into the whites and fold them together now this is another place lots of
people who haven't baked before might struggle but you want to scoop down to the bottom and
fold it over this is not stirring and you'll need to use a rubber spatula for best results
so scoop down and fold it over the more you fold it the more you mix it the runnier it will get
and we don't want it to be runny we also don't want streaks of yellow through it so just fold
a little bit more making sure it's evenly combined that will do it grab the hot tray out of the oven
add a sheet of nonstick baking paper and spray with cooking oil now add ice cream scoop fulls
of mixture this mixture will make enough to make three but you don't need to scoop it all
on at once just one good scoop for each one then chuck them into the oven and turn it down to 160
degrees c or 320 f after two and a half minutes open up the oven and add another scoop on top
of each one you can take the tray out and do it out of the oven if that's easier for you cooking
these in the oven is more similar to how they're baked in the store it also gives us longer for
it to cook all the way through without the base browning too much it makes them easier to flip
and it means you can make a whole tray at once if you need to and i can also give you exact
temperatures and times which will make sure it is cooked all the way through after seven minutes you
flip them over and then just give them another four minutes in the oven and then serve them
up look at that they are stable enough to hold their shape while you add some fruit
and some cream and even take a few photos now let me show you what they look like inside
look at that you can see they're fluffy they have those small air bubbles all the way through
and they're cooked they're not raw they're the perfect texture now for the taste test
now on their own they taste quite plain they're a bit like fluffy pancake so it would be usual to
serve them with some fruit and some cream or some custard is really nice i think using my recipe
you can make fluffy japanese pancakes if you've never folded egg whites before you
might need two goes to get that step perfect but i think you can do this with thanks to my
patrons for your support every month here is a list of legends and there are even more patrons
in the other tiers they allow me to spend time debunking and developing recipes like this one
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