JAPANESE SOUFFLE PANCAKES


 
This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.

 

Author: Kirbie

 

Ingredients

Version 1: With baking powder



  • 6 tbsp cake flour

  • 2 1/2 tbsp milk

  • 1 tsp baking powder

  • 1/4  tsp vanilla extract

  • 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise

  • 3 tbsp granulated white sugar

  • 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)


 
Version 2: Without baking powder



  • 5 tbsp cake flour

  • 1 1/2 tbsp milk

  • 1 tbsp butter melted

  • 1/2 tsp vanilla extract

  • 2 1/2 tbsp granulated white sugar

  • 2 large eggs  egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)

  • 1/4 tsp cream of tartar


 
 

Instructions

Version 1



  1. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.

  2. Visit kirbiecravings.com for full instructions.

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