Ingredients
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Wheat Flour – 5 tbsp
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Starch – 1 tbsp
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Baking Powder – 1 tsp
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Vanillin – 1 pinch
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Sugar – 3 tbsp
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Eggs – 4
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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
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1
Done
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Separate the egg yolks from the egg whites. Mix the yolks with milk, baking powder, and vanilla. |
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2
Done
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Sift flour and starch into the yolk mixture, mix thoroughly until smooth. The mass will have a consistency similar to that of custard. |
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3
Done
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Let the whites cook and whip them with sugar until stable peaks. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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!
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