Japanese Souffle Pancakes
- 8- 4” pancakes
- 2 hr 20 min
Whisk egg yolks with oil,
buttermilk and vanilla for 1 minute, set aside. In a separate bowl, sift cake
flour, cornstarch, baking powder and salt together, gradually add to egg yolk
mixture to make batter, just until combined.
Using an electric mixer with a
whisk attachment, in a grease-free, deep bowl, whip egg whites with cream of
tartar and sugar on high speed, beat until stiff peaks form about 6 minutes.
Preheat frying pan over
Fold half of the egg whites in
the batter mixture, mixing gently with a spatula to retain the air in the egg
whites. Fold the remaining egg whites
into the batter, mix gently.
Add 1 teaspoon of oil to frying
the pan. Using a large ice cream scoop,
place heaping scoops, about 4” round of batter onto preheated pan, leaving 2”
between each pancake to leave room for expansion and to flip the pancakes. Add another half scoop on top to build more
height. Add a teaspoon of water to the
pan and cover with a tall lid to trap steam.
Allow to cook for 4 minutes before checking the bottoms for browning,
lower temperature if too dark, continue to cook until deep golden brown and
sides feel set and not sticky, about 4 to 6 minutes, be patient, don’t flip too
soon or you might break your pancakes.
Once ready, carefully flip and cook for approximately 4 minutes more,
depending on the thickness of your pancakes.
Test sides of pancakes for doneness if they are firm.
Top with your favourite pancake