Japanese Soufflé Pancake Recipe

Ingredients

• 2 large eggs
• 2 tbsp milk (Whatever milk you like to use, I recommend a 2 or 3%.)
• 2 tbsp corn oil
• 1/2 tsp vanilla extract
• 1/4 cup cake flour
• 1/2 tsp baking soda
• 1/4 cup granulated sugar
• 1/2 tsp lemon juice

Instructions

1. 1

   Add yolks and whites in two large clean bowls.

2. 2

   Add milk, corn oil, and vanilla extract to the yolks and whisk until smooth.

3. 3

   Sift in cake flour and baking soda, then gently fold with a spatula until just combined. Do not overmix. Set aside.

4. 4

   Add sugar and lemon juice to the egg whites.

5. 5

   Beat on high speed for 2–3 minutes, then reduce to medium. Continue whipping until stiff peaks form.

6. 6

   Fold one-third of the meringue into the yolk mixture.

7. 7

   Pour the yolk mixture back into the remaining egg whites and fold gently until fully combined, scraping from the bottom.

8. 8

   Transfer the batter into a piping bag.

9. 9

   Heat a non-stick pan over low heat and lightly oil it.

10. 10

    Line two round ring moulds (Diameter: 3.5 inch/9cm; Height: 1.2 inch/3 cm) with baking paper. Depending on the size of your pan. If you’re using a larger or wide flat pan, you can cook multiple soufflé pancakes in one batch.

11. 11

    Pipe batter into the mould until ¾ full.

12. 12

    Add ½ tbsp water into the pan (not on the batter). Cover with a lid and cook on low heat for 7 minutes.

13. 13

    Flip the soufflé gently, add another ½ tablespoon of water, cover again, and cook for another 7 minutes.

14. 14

    Remove from the pan and peel off the baking paper.

15. 15

    Repeat with the remaining batter.

16. 16

    Garnish as desired. See list in notes for suggestions.