JAPANESE SOUFFLÉ PANCAKES

Ingredients

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BATTER

• 4 egg whites and 2 egg yolks
  • Separated and Chilled
• 6 Tablespoons Sugar
• 2 Teaspoons Vanilla Extract
• 1 Teaspoon Baking Powder
• 6 Tablespoons Cake Flour
• 1/4 Cup Cold Milk
• 1/2 Teaspoon Lemon Juice
• 1/2 Teaspoon Kosher Salt
• Butter, Maple Syrup, Fruit

Directions

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BATTER

1. In a medium size bowl, place egg yolks, 1 Tablespoon sugar, vanilla extract and baking powder and whisk until blended.
2. Add flour and milk and whisk until fluffy. Set aside.
3. In the bowl of a stand mixer, add egg whites, lemon juice and salt and mix until foamy (about 1 minute).
4. Continue to whisk on medium speed, gradually adding the remaining 5 Tablespoons of sugar.
5. Turn speed to high and whisk to glossy peaks (about 1 minute). Be careful not to overmix.
6. Heat a nonstick skillet over a low heat setting.
7. Using a rubber spatula, scoop 1/3 of egg white mixture into the egg yolk mixture and gently fold.
8. Repeat two more times until all whites are combined with the yolk (no streaks remain).

COOKING

1. Grease the warm skillet and inside of pastry rings with butter.
2. The pan should be warm, but not hot. This cooking process is low and slow!
3. Place the greased rings in the pan and ladle 1/2 cup batter into ring. Place the lid on and cook until they start to rise and a few bubbles form on top (4-6 minutes).
4. Remove the lid and gently flip the pancakes, replace the lid and cook the other side.
5. Top with a little lemon juice, maple syrup or fresh fruit and enjoy!

Notes:
– If you don’t have cake flour, mix 5 tablespoons all purpose flour with 3/4 tablespoon cornstarch.

– If you don’t have pastry rings, you can fold aluminum foil to create a ring (see picture below)