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Fluffy Souffle Pancakes

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Ingredients

Adjust Servings:

	Wheat Flour – 5 tbsp
	Starch – 1 tbsp
	Baking Powder – 1 tsp
	Vanillin – 1 pinch
	Sugar – 3 tbsp
	Eggs – 4
	Milk – 3 tbsp

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Fluffy Souffle Pancakes

Name: Fluffy Souffle Pancakes
Total time: 30 min
Yield: 4 Servings
Cuisine: Japanese
Ingredients: Wheat Flour: 5 tbsp; Starch: 1 tbsp; Baking Powder: 1 tsp; Vanillin: 1 pinch; Sugar: 3 tbsp; Eggs: 4; Milk: 3 tbsp

Cuisine:

Japanese

30 min
Serves 4
Easy

Ingredients

Wheat Flour – 5 tbsp
Starch – 1 tbsp
Baking Powder – 1 tsp
Vanillin – 1 pinch
Sugar – 3 tbsp
Eggs – 4
Milk – 3 tbsp

Recipe

Have you seen those extra fluffy, lush, souffle-type Japanese pancakes that are taking over the internet? In their homeland, they are called “Hotto Keeki”. Yet the American version — hotcakes — is even more popular. Today, Cook It would like to teach you how to make souffle pancakes according to the recipe of the Land of the Rising Sun.

Recently, we mastered the beautiful and vibrant beetroot pancakes and shared our recipes for oat flour and lemon ricotta pancakes. Now it’s time we make the even more magnificent Japanese version.

Steps

1 Done	Separate the egg yolks from the egg whites. Mix the yolks with milk, baking powder, and vanilla.
2 Done	Sift flour and starch into the yolk mixture, mix thoroughly until smooth. The mass will have a consistency similar to that of custard.
3 Done	Let the whites cook and whip them with sugar until stable peaks.
4 Done	Mix both masses using a specific technology that will help make the pancakes lush. Using a silicone spatula, combine the mixture of the egg whites with the yolk mass, covering the dough with the egg whites, moving from bottom to top.
5 Done	Place a drop of vegetable oil on a napkin and grease a pan. Generously grease the inside of the pastry ring. Place on low heat. Fill two-thirds of the ring, immediately sprinkle with one tablespoon of water and cover the pan.
6 Done	Cook 2–3 minutes on each side.

Serve Japanese souffle pancakes with your preferred syrup, ice cream, or cream. Garnish the treat with chocolate chips, honey, or powdered sugar. These fluffy beauties disappear very quickly, so be prepared to make another batch!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.