Ingredients:
- 2 large eggs, separate yolks from whites
- 20 ml (4 teaspoons) of milk, add to the 2 egg yolks
- 30 grams (3.3 tablespoons) of all-purpose flour (you can also use low-gluten flour)
- 1.25 ml (1/4 teaspoon) of vanilla extract (optional if unavailable)
- 50 grams (4 tablespoons) of sugar, divided into 3 equal parts
Instructions:
- Mix the egg yolks thoroughly with the milk.
- Sift the flour and add it to the egg yolk mixture, mix well.
- Add the vanilla extract and mix again.
- Whip the egg whites with an electric whisk at medium-high speed. When large bubbles appear, add 1/3 of the sugar.
- Add 1/3 of the sugar when small fish-eye bubbles appear.
- Add another 1/3 of the sugar when the texture becomes visible.
- Beat at medium-low speed until stiff peaks form.
- Add 1/3 of the beaten egg whites to the egg yolk batter and mix well.
- Then pour the egg yolk mixture back into the egg whites and continue to mix well. Place the mixture in a piping bag.
- Heat a non-stick pan over low heat, add a drop of oil, and evenly spread it with kitchen paper.
- Squeeze the batter into the pan, cover, and cook on low heat for about 5 minutes.
- After 5 minutes, uncover, flip the pancakes, and add 1 teaspoon of water. Cover again and continue to cook for another 5 minutes.
- Once done, remove them from the pan; they will be fluffy and golden!
Tips:
- Make sure to whip the egg whites until stiff peaks form to achieve the desired fluffy texture.
- Cook over low heat so the pancakes cook evenly and don’t brown on the outside before cooking through.
- You can serve them with butter, syrup, or your favorite toppings to enjoy this delicious dessert.
- Don’t forget to like the video, subscribe, leave a comment, and share to support the channel.
I hope you enjoy making and sharing these delicious Japanese soufflé pancakes!
