fluffy japanese pancakes

SO FLUFFY AND BEAUTIFUL (highly recommend: see tips before making !!)

original recipe: https://www.chocolatesandchai.com/fluffy-japanese-pancakes-souffle-pancake-recipe/

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cook time: 1 hour

yield: 2-4 servings (depending on how many pancakes you'd like to eat haha)

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ingredients

egg yolk mixture:

• 2 egg yolks

• 3 tbsp sugar

• 4 tbsp milk

• 1/2 tsp vanilla extract

• 6 tbsp cake flour

• 1/2 tsp baking powder

• sprinkle of cinnamon

egg white mixture:

• 4 egg whites

• 2 1/2 tbsp sugar

instructions

1. To make the egg yolk mixture, whisk egg yolks and sugar until it is a pale yellow color, but don't over-mix. Add the milk and vanilla and whisk until combined. Finally, add the cake flour, baking powder, and cinnamon until everything is evenly incorporated.

2. For the egg white mixture, use a stand or electric hand mixer to whip the egg whites until light and fluffy. Continue mixing while incorporating the sugar. It should have almost hard peaks, but not quite.

3. Using a spatula, fold half of the egg white mixture into the egg yolk mixture. Fold in the other half, careful not to lose a lot of the air from the egg white mixture.

4. Heat a nonstick pan to LOW heat. Grease the surface with a little bit of oil or unsalted butter. If using molds, grease the sides of the mold with butter or baking spray.

5. Once pan is warmed, scoop about 1/4 cup of batter into the mold and use a spoon to evenly distribute. Cover and cook for 2-3 minutes.

6. Remove the cover and add another 1/4 cup of batter on top of the previously placed batter. Use a spoon to spread evenly. Cover and cook for 5-6 minutes.

7. Using tongs, remove the mold and flip the pancakes gently. Cover and cook for another 5-6 minutes. Enjoy!!!

tips

• If you have one, I HIGHLY recommend using a crepe maker or nonstick griddle. I tried both a regular skillet over the stove and a crepe maker and I found that the ones from the crepe maker stayed taller and fluffier for much longer.

• You don't need to use a cookie cutter to make these !! It works just as well freeform on the pan, but still make sure to add that second scoop of batter on top for maximum height.

• To flip the pancakes, I recommend using a knife to first loosen up the sides and then use a spatula to peel it off the bottom. Really try not to be too aggressive and poke the sides too much to ensure that it doesn't deflate.

• If you don't have whipped cream, you can easily make your own with some heavy whipping cream and sugar. Just pour in however much whipping cream and whip until it is light and fluffy, then add sugar until it is reaches your desired sweetness. Super EZ

• Alternative milk totally works in this recipe! I used almond milk and it still turned out super fluffy.