Fluffy Japanese Souffle Pancake

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Prep. Time: 10 min - Cook Time: 7 min - Total Time: 17 min - Yield: 2 servings

Ingredients

Pancake

  • 3 tbsp all purpose flour

  • 1/4 tsp baking powder

  • 1 tbsp whole milk

  • 1/4 tsp vanilla extract

  • 2 large eggs, separated to white and yolks

  • 3 tbsp granulated sugar

  • 1/2 tbsp butter

Toppings:

  • Maple syrup

  • Fresh berries

  • Almonds (optional)

  • Fresh whipped cream (optional)

Instructions

  1. Whisk together the egg yolks, flour, baking powder, and vanilla extract in a large bowl.

  2. Separately, beat white eggs with the granulated sugar, little by little, while beating by hand or machine until thick and creamy.

  3. Stir the eggs mixture into the flour mixture until just combined with the large metal spoon.

  4. Heat a large non-stick frying pan over the lowest heat. Brush with butter.

  5. Lightly grease the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with butter.

  6. Scoop the batter and place on ring molds. Put 6 tbsp water outside the rings and cover the pan. Let it cook for 4 minutes until golden.

  7.  Flip, cover and cook until golden on the other side, about 3 minutes more.

  8. Set the pancakes on a serving plate and spread maple syrup, fresh berries and cream.

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