Learn how to make super fluffy Japanese style souffle pancakes with this awesome recipe from Michelle of Orange County, CA.
1/2 tsp baking powder
White vinegar 1/4 tsp(stable and milky-white meringue)
Directions: 1. Separate egg yolk and egg whites 2. In a bowl, mix the egg yolk with milk and sift pancake mix, baking powder to the batter (make sure no lumps) 3. In a separate bowl, beat the egg whites with a mixer and add in some white vinegar/lemon juice to stabilize the meringue 4. Slowly add 1/3 of the sugar to the bowl and whip at medium speed (x3 times) and whip until you get a sharp horn 5. Mix 1/4 of the meringue to the yolk dough by hand (make sure it is well mixed) 6. Gently add the rest of the meringue to the yolk dough and fold it with a spatula until incorporated (don’t over-mix) 7. Preheat a non-stick pan and coat it with oil at low heat 8. Scoop some batter onto the pan and add a few drops of water on the side of the pan (droplets should be steaming off the surface) 9. Cover the lid and bake for 4 mins 30 secs at low heat (not too low) 10. Flip the pancake once the surface looks slightly dry and not glossy (if the dough is still sticking to the pan, close the lid and bake longer) 11. Slightly pressure the pancake surface with a spatula 12. Close the lid and bake it for another 5 mins (optional: add a few drops of water to the pan) 13. Have your camera ready and enjoy your soufflé pancake!!!
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With love from our kitchen to yours,
Ambika & James