I’m sharing with you how to make these light and fluffy Japanese style souffle pancakes
that are perfect for your next brunch.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
To make these souffle pancakes we’re going to start with the wet ingredients.
In a small bowl measure out 2 tablespoons or 30g of butter and melt it in the microwave
or in a small saucepan over low heat.
You’ll notice I give the recipe amounts in metric and imperial so no matter where
you live in the world the recipe should be easy enough to follow.
If you would like the full recipe for these pancakes it will be on my website as well
as the measurements listed in the description box below.
Pour the melted butter into a medium sized bowl followed by half a cup or 125ml of milk.
Use a whisk to combine these two ingredients together.
When you make these souffle pancakes one thing you do need to keep in mind is just like a
souffle, the minute you remove them from the heat they will start to deflate.
You don’t need to worry about this too much, just make sure to serve them straight away
rather than cooking the whole batch and serving them all at once.
For the wet ingredients we only need one egg yolk so seperate the egg but make sure to
hold onto the egg white, just place it in a spare bowl as we’ll be using it soon.
This is also the point where you can add any flavouring you would like, a teaspoon of vanilla
essence, some lemon juice or zest, it’s completely up to you.
Give the wet ingredients a final mix together until the egg yolk is completely combined.
Next we’ll need the dry ingredients, the flour, baking powder and a pinch of salt.
Measure out 2/3 of a cup or 80g of standard all purpose flour and add it straight into
the mixing bowl.
You can put it through a sieve first but I haven’t had any issues with lumps while
whisking the batter together.
The egg whites are going to give most of the volume to these pancakes, but just to give
them a little help we’re also going to use a couple of teaspoon of baking powder.
Make sure you are using baking powder here and not baking soda as the soda will leave
the pancakes with quite the bitter taste.
These two ingredients get confused often but using them wrong can easily ruin everything.
Finally add a good pinch of salt and using a whisk combine the ingredients together.
Try to be careful not to over mix, just enough until the ingredients are combined.
If you do have a few lumps it’s not a problem we just don’t want large lumps of dry flour.
Set the pancake batter to the side while we work on the egg whites.
In the same bowl that you saved the last egg white we’re going to add two more so we
have 3 egg whites in total.
You’ll have a couple of left over egg yolks after this, they’re great just added to
scrambled eggs, to make a quick lemon curd to go with your pancakes or sauces like hollandaise.
Just put them in the fridge and they’ll last a few days until you use them rather
than throwing them away.
While your separating your eggs make sure not to get any egg yolks in the whites as
this will completely deflate the egg whites as they are trying to whip up.
I usually seperate them between the two shells but if you’re not comfortable doing it that
way the easiest way I’ve seen is to just crack it into your clean palm, separating
your fingers for the whites to fall through.
Place you egg whites in the bowl of your stand mixer or a large bowl if you are using a hand
mixer or if you’re brave enough to do this by hand with a whisk.
It is possible but it will take you a very long time.
Beat your egg whites on a low speed first until they start to become frothy before turning
the machine up to medium.
As soon as your egg whites start to become opaque measure out a 1/4 cup or 50g of white
sugar, turning your machine down to a medium speed start to slowly sprinkle in the sugar
over the course of a few minutes.
As the sugar dissolves into the egg whites they should become thick, glossy and cloud
like.
Adding the sugar into the egg whites instead of into the pancake batter just helps to give
the egg whites structure meaning they’re less likely to collapse and loose all of their
air when they’re folded into the batter.
Continue to beat the eggs over a medium to high speed until they reach the stiff peak
stage and they’re ready to be combined with the pancake batter.
Fold the egg whites into the pancake batter a third at a time.
For the first third it’s easiest to use a whisk just until they are combined and the
pancake batter lightens before switching to a rubber spatula and being a lot more careful.
You should be left with a very fluffy pancake batter that is quite stiff and will keep its
shape.
Heat a fry pan over medium low heat and add about 1/2 to 3/4 cups of batter to the lightly
greased pan.
Cook for about 5 minutes each side, you can cover with a lid if you would like and they
will cook quicker.
Be extremely careful when flipping them so they don’t completely deflate.
You’ll know the pancakes are cooked through when you lightly press on the top and it springs
back.
Remove the pancakes from the heat and serve immediately.
I hope you try out these pancakes, they’re so fun and something a little different to
the traditional kind.
Remember to subscribe to my channel and take a look at some of my other pancakes recipes.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.