Japanese Souffle Pancake スフレパンケーキ

Method16 steps · about 21 min

1. 1

   Step 1: Separate the egg (2) yolk and the egg white into two different bowls.

   Uses 2 egg(large) (an egg weighed about 55 g)

2. 2

   Step 2: Keep the egg white refrigerated until it’s ready to be whipped.

   Uses Separated whites from both eggs

3. 3

   Step 3: Set a non-stick cooking plate or suitable griddle to very low heat. The source uses an electric plate’s keep-warm setting, below 160°C (320°F).

4. 4

   Step 4: Place egg yolk into a mixing bowl, add milk (½ tbsp.) and mayonnaise (½ tbsp.) and mix well

   Uses Separated yolks from both eggs · ½ tbsp. milk · ½ tbsp. mayonnaise

5. 5

   Step 5: Sift the flour (20 g) into the yolk mixture and mix well.

   Uses Yolk, milk and mayonnaise mixture · 20 g flour

6. 6

   Step 6: Make the meringue: Take the egg white out of the fridge and add a cream of tartar (¼ tsp).

   Uses Refrigerated egg whites · ¼ tsp cream of tartar

7. 7

   Step 7: Whip the egg white until bubbles start to form.

   Uses Egg whites with cream of tartar

8. 8

   Step 8: Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.

   Uses Foamy egg whites · First 5 g sugar

9. 9

   Step 9: Add another 1/3 of sugar and continue to whip.

   Uses Whipped whites after first sugar addition · Second 5 g sugar

10. 10

    Step 10: Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.

    Uses Whipped whites after second sugar addition · Final 5 g sugar

    
11. 11

    Step 11: Take 1/3 of meringue to the egg yolk mixture and fold it in.

    Uses Flour and yolk mixture · First one-third of the finished meringue

12. 12

    Step 12: Add another 1/3 of meringue, and again carefully fold into the yolk mixture.

    Uses Yolk batter with first meringue portion · Second one-third of the finished meringue

13. 13

    Step 13: Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.

    Uses Batter with two meringue portions · Final one-third of meringue in its bowl

14. 14

    Step 14: Divide the batter into six small pancakes, about 10 cm (3.9 inches) in diameter. Drop a spatula spoonful onto the cooking plate, then add another half-spoonful on top of each to give height. Cook on the low setting for about 3 minutes.

    Cook pancakes · 3 minUses Gently folded soufflé pancake batter

    
15. 15

    Step 15: Carefully flip the pancakes and cook for another 3 minutes, until both sides are lightly browned and the centres are set and cooked through; an egg-containing centre should reach 71°C (160°F). Continue gently if needed rather than serving a liquid centre.

    Cook the second side of soufflé pancakes · 3 minUses Six pancakes cooked on the first side

16. 16

    Step 16: Serve the six small pancakes immediately as two servings. If desired, dust with a little icing sugar and drizzle with your chosen syrup.

    Uses Six cooked soufflé pancakes · Icing sugar, to dust when serving · Syrup of your choice, to serve