These pancakes (or hot cakes) are incredibly airy, fluffy and delicious! In Japan, this kind of texture is called “Fuwa Fuwa” which means “Fluffy”.
Japanese Souffle Pancakes
Ingredients
1 egg yolk
2 egg whites (chilled)
1 tsp + 1 tbsp granulated sugar
1 tbsp oil
2 tbsp milk
3 tbsp all-purpose flour
⅓ tsp baking powder
pinch of salt
¼ tsp vanilla essence
Directions
- Separate egg whites in a bowl and place in the fridge to chill.
- Whisk the egg yolk and 1 tsp of sugar by hand until pale.
- In a small bowl mix the oil and milk and then pour into the egg mixture in small portions.
- In a separate bowl mix the flour and baking powder.
- Sift the dry ingredients into the egg mix and combine with a spatula. The batter should be sticky at this point.
- Add vanilla essence and salt.
- In a glass / steel bowl pour the egg whites and 1 tbsp sugar, beat until stiff peaks form.
- Place the frying pan on low heat.
- Scoop in ⅓ of the meringue into the batter and lightly fold it in with a hand whisk (light tapping motion, don’t over whisk or you’ll knock the air out).
- Drop a spoonful of the batter on to the preheated pan. Top with additional ½ spoonfuls for height.
- Cook covered for 3 minutes. Flip and cook the other side for another 2-3 minutes.
