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JAPANESE SOUFFLE PANCAKES

Thèsè Japanèsè-stylè Soufflè Pancakès arè incrèdibly light and fluffy. Thèy arè a popular trènd in Japan, but you can rècrèatè thèm in your own homè.

As you may rècall, during my trip to Tokyo, I had thè most incrèdibly fluffy soufflè pancakès at Gram Cafè. I’vè bèèn wanting to rècrèatè thèm èvèr sincè.

Ingrèdiènts:
Vèrsion 1: With baking powdèr

  •  6 tbsp cakè flour
  •  2 1/2 tbsp skim milk
  •  1 tsp baking powdèr
  •  1/4  tsp vanilla èxtract
  •  1/2 tbsp full fat mayonnaisè or kèwpiè mayonnaisè this is thè Japanèsè mayonnaisè
  •  3 tbsp granulatèd whitè sugar
  •  2 largè èggs ègg whitès and ègg yolks sèparatèd (kèèp ègg whitès chillèd in fridgè until rèady to usè)

Vèrsion 2: Without baking powdèr

  •  5 tbsp cakè flour
  •  1 1/2 tbsp skim milk
  •  1 tbsp unsaltèd buttèr mèltèd
  •  1/2 tsp vanilla èxtract
  •  2 1/2 tbsp granulatèd whitè sugar
  •  2 largè èggs  ègg whitès and ègg yolks sèparatèd (kèèp ègg whitès chillèd in fridgè until rèady to usè)
  •  1/4 tsp crèam of tartar


Dirèctions:
Vèrsion 1

  1. In a mèdium bowl, add milk, baking powdèr, vanilla, mayonnaisè and ègg yolks. Sift in cakè flour using a flour siftèr or finè mèsh strainèr (makè surè you don't skip this!). Mix with a whisk until battèr is smooth and thè mixturè is a palè yèllow.
  2. In thè bowl of a stand mixèr, add chillèd ègg whitès and sugar. Makè surè your mixing bowl and whisk attachmènt arè complètèly clèan and dry. If thèrè is any oil, your ègg whitès won't turn into mèringuè. Whip on thè highèst spèèd your mixèr allows, until stiff pèaks form. (About 2-3 minutès.) Your mèringuè should bè ablè to hold its form and if you turn thè mixing bowl upsidè down, thè mèringuè will not slidè out.
  3. Using a spatula, scoop out onè-third of thè mèringuè and add to your ègg yolk battèr. Gèntly fold thè mèringuè into thè battèr until thèrè arè no morè whitè strèaks. Makè surè you start your folds from thè bottom so that thè battèr at thè bottom of thè bowl doèsn't go unmixèd. You nèèd to bè gèntlè whèn folding. If you mix too hard, thè mèringuè will losè its structurè. Oncè thè mèringuè has bèèn incorporatèd, add in anothèr third. Fold in. And thèn thè final third. At thè ènd, you battèr should bè vèry light and airy, with thè mèringuè only just incorporatèd to thè point whèrè thèrè arè not visiblè whitè strèaks.
  4. If this is your first timè making thèsè, you may want to start with just onè as a tèst, to dètèrminè thè hèat sètting for your stovè and how long to cook thè pancakès. But thè dirèctions I am sharing is for how I would normally cook thèsè. Add two ring molds to a largè skillèt. Spray thè insidès of thè ring molds with cooking oil spray. I found that this is thè bèst mèthod to grèasè, as it complètèly grèasès thè intèrior of thè molds and also thè bottom whèrè thè pancakès will bè, but doèsn't sprèad grèasè to thè rèst of thè parts of thè pan you won't bè using.
  5. Bring your skillèt to low hèat. It may takè a tèst onè to figurè out whèrè èxactly you want your hèat sètting. For mè, I turnèd my dial to hèat sètting 4 (with 10 bèing thè highèst) on my gas stovè top. Oncè thè oil and pan arè hot, fill èach ring mold bètwèèn 1/2 to 2/3 full with battèr, allowing somè room for thèm to risè. Add 1/2 tbsp of watèr to èach sidè of thè pan (prèfèrably not touching thè pancakès). Closè thè lid and allow to cook about 3-4 minutès.
  6. Your pancakès arè rèady to flip whèn thè tops look almost complètèly cookèd and you can movè thè bottom of thè pancakès without battèr spilling out. Usè a spatula or turnèr to flip thè pancakès (whilè still in thèir molds). I prèfèr to usè a cookiè spatula bècausè thèy arè thinnèr and slip undèr thè molds èasièr.
  7. Covèr and cook for anothèr 2-3 minutès until pancakès arè complètèly cookèd and goldèn brown on both top and bottom. Placè pancakès onto platè. Gèntly push out of thè molds to rèmovè from molds. Rèpèat with rèmaining battèr. Sèrvè warm with syrup, powdèrèd sugar, whippèd crèam, fruit, or othèr toppings of your choicè.

Vèrsion 2

  1. In a mèdium bowl, add milk, mèltèd buttèr, vanilla, and ègg yolks. Sift in cakè flour using a flour siftèr or finè mèsh strainèr (makè surè you don't skip this!). Mix with a whisk until battèr is smooth and mixturè is a palè yèllow.
  2. In thè bowl of a stand mixèr, add chillèd ègg whitès, sugar and crèam of tartar. I don't rècommènd skipping thè tartar as it rèally hèlps to kèèp thè ègg whitès stablè so that thè soufflès don't collapsè. Makè surè your mixing bowl and whisk attachmènt arè complètèly clèan and dry. If thèrè is any oil, your ègg whitès won't turn into mèringuè. Whip on thè highèst spèèd your mixèr allows, until stiff pèaks form. (About 2-3 minutès.) Your mèringuè should bè ablè to hold its form and if you turn thè mixing bowl upsidè down, thè mèringuè will not slidè out.
  3. Using a spatula, scoop out onè third of thè mèringuè and add to your ègg yolk battèr. Gèntly fold thè mèringuè into thè battèr until thèrè arè no morè whitè strèaks. Makè surè you start your folds from thè bottom, so that thè battèr at thè bottom of thè bowl doèsn't go unmixèd. You nèèd to bè gèntlè whèn folding. If you mix too hard, thè mèringuè will losè its structurè. Oncè thè mèringuè has bèèn incorporatèd, add in anothèr third. Fold in. And thèn thè final third. At thè ènd, you battèr should bè vèry light and airy, with thè mèringuè only just incorporatèd to thè point whèrè thèrè arè not visiblè whitè strèaks.
  4. If this is your first timè making thèsè, you may want to start with just onè as a tèst, to dètèrminè thè hèat sètting for your stovè and how long to cook thè pancakès. But thè dirèctions I am sharing is for how I would normally cook thèsè. Add two ring molds to a largè skillèt. Spray thè insidès of thè ring molds with cooking oil spray. I found that this is thè bèst mèthod to grèasè, as it complètèly grèasès thè intèrior of thè molds and also thè bottom whèrè thè pancakès will bè, but doèsn't sprèad grèasè to thè rèst of thè parts of thè pan you won't bè using.
  5. Bring your skillèt to low hèat. It may takè a tèst onè to figurè out whèrè èxactly you want your hèat sètting. For mè, I turnèd my dial to hèat sètting 4 (with 10 bèing thè highèst) on my gas stovè top. Oncè thè oil and pan arè hot, fill èach ring mold bètwèèn 1/2 to 2/3 full with battèr, allowing somè room for thèm to risè. Add 1/2 tbsp of watèr to èach sidè of thè pan (prèfèrably not touching thè pancakès). Closè thè lid and allow to cook about 4-5 minutès.
  6. Your pancakès arè rèady to flip whèn thè surfacè looks complètèly cookèd. Thè cakès will risè quitè high (possiblè past thè rim of thè molds), but thèy will start to collapsè slightly oncè you rèmovè thè lid and lèt out somè of thè hèat. Bè carèful not to try to flip thèsè too soon bècausè thèy will collapsè and will stay collapsèd. Usè a spatula or turnèr to flip thè pancakès (whilè still in thèir molds). If you havè battèr spilling out whèn you flip thèsè, thèn thèy arè not rèady to bè flippèd and will likèly collapsè. I prèfèr to usè a cookiè spatula bècausè thèy arè thinnèr and slip undèr thè molds èasièr.
  7. Covèr and cook for anothèr 3-4 minutès until pancakès arè complètèly cookèd and goldèn brown on both top and bottom. Placè pancakès onto platè. Gèntly push out of thè molds to rèmovè from molds. Rèpèat with rèmaining battèr. Sèrvè warm with syrup, powdèrèd sugar, whippèd crèam, fruit, or othèr toppings of your choicè.
Recipe Adapted From:kirbiecravings.com

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