Fluffy Japanese Souffle Pancakes - Pancake from a single egg

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Japanese Souffle Pancakes are fluffy, airy, delicate pancakes that probably look too fancy.

Souffle pancakes are all about eggs. Egg yolk and egg whites are separates, and white is beaten until stiff peaks form and then are folded gently and carefully into the rest of the batter. And so souffle pancakes are extra fluffy because the air bubbles hold their shape inside the pancake batter. 


As a result, the pancakes are super airy, like souffle.


 

 The texture and softness depend on how you beat the egg white.  If you over-beat egg whites, they will break into pieces. If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy. Even heating on the frying pan is crucial for the pancakes to cook through all at once. Always maintain a medium heat while you make pancakes.  Adding a  tablespoon of water to empty spaces in the frying pan to add moisture to the pan. Even this step is important for that perfect pancake.

Ingredients:


  • Egg - 1
  • Milk - 1tspn
  • All-purpose flour - 2tspn
  • Vegetable oil -1tspn
  • Vanilla Essence - 1tspn
  • Sugar - 2tspn


Preparation:

  1. Separate egg yolk and white. To the egg yolk mix the following ingredients.(step2-5)
  2. Add 1 tsp of milk to it 
  3. Add 2tspn of all-purpose flour/maida 
  4. Add 1tspn of vegetable oil
  5. Add 1tspn of vanilla essence
  6. Mix well




 



 
7.Gradually add powdered sugar to egg whites and beat well until you get stiff peaks.



8. Mix a small portion of creamy egg white with egg yolk mixture
                                    



9. Then fold the yolk mixture to the egg white cream slowly. Don't over mix or beat


 
10. Grease the pan with oil and scoop the pancake batter into the pan.
The key to make lofty pancakes is to add a new pile over the batter on the pan after it starts to form. Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid. Just drop 1 tablespoon of water to empty spaces in the frying pan to add moisture to the pan.


  
   


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