Japanese Souffle pancakes are pillow soft, light and fluffy. They're best to serve warm and top with maple syrup, fresh berries or even a dollop of ice cream, hence making it a perfect treat at any time of the day.
Author Ann Low
Prep Time 10mins
Cook Time 8mins
Total Time 18mins
Course Breakfast, Snack
1cold egg, separated - 65g with shell
Fold aluminium foil into long length (refer pics) and wrap around the mouse ring (8 x 3.5cm), seal the side tightly.
n a bowl, add egg yolk, vanilla extract and milk, sieve in flour and baking powder. Gently fold well to a thick paste.
Whisk egg white with a pinch of salt to foamy and add sugar in 2 batches, continue to whisk to stiff peaks form.
Gently fold 1/3 of the meringue into the thick paste to lighten the batter. Then fold in the remaining meringue to smooth (thick) batter (do not over fold or the egg white will be deflated).
Heat up a flat non-stick pan at very low heat and grease pan with some oil. Place rings on pan, then scoop in the thick batter to 3/4 full (I only made 2 pancakes).
Add a 3-4 teaspoons of water to each side of the ring, Close lid and cook for about 4 minutes.
Then flip the pancakes over, add water again and cook for another 4 minutes or until golden brown and aromatic with lid closed. **the pancake will collapse if not properly cooked through**
Remove pancake and serve warm with fresh berries, icing sugar or maple syrup if desired. Enjoy!