To fry the perfect Fluffy Japanese Soufflé Pancakes – a challenge?
Fluffy Japanese Soufflé pancakes are a fantastic variation to regular pancakes. Although, ‘soufflé’ might sound like ‘impossible’, the pancakes are surprisingly easy to make. Especially as there are numerous detailed recipes which show how to make them. I got inspired by this one and, of course, remade it to go with 5-element Theory. The result is just amazing!
The preparation
Use a large mixing bowl and add the following:
- Sweet 2 egg yolks, 20ml milk (full fat milk, oat milk or any other kind), 10 ml vegetable oil, 1/4 teaspoon vanilla essence; mix all the ingredients until light and foamy and continue:
- Pungent a pinch ground ginger,
- Salty a small pinch of salt,
- Sour 30 grams all purpose flour, sieved,
- Bitter a pinch of turmeric.
In a separate bowl add 3 egg whites, use a mixer to beat them with a pinch of salt and 40 grams of sugar, added in 3-4 batches. Then, add the beaten whites to the batter and mix gently with a spatula.
The frying
Fry on a big frying pan rubbed in with a bit of oil at very low heat. Start by putting a tablespoon of the batter onto the frying pan. Let it fry for about 20 seconds until it gets firm and add another tablespoonful on top. Repeat the procedure 3-4 times, then cover the frying pan with at lid. Fry for about 2 minutes and flip the pancakes. Fry covered on the other side for about 2-3 minutes until golden-brown. This amount of mixture will make 6-8 pancakes.
To serve
They rise quite high but tend to get flat very quickly, so serve them immediately with a knob of butter and maple syrup on top. The fluffy Japanese Soufflé Pancakes go perfectly with Lemon Balm Green Tea with Red Peppercorns or Fresh Orange and Ginger Tea.
