Preparing Japanese soufflé pancakes is an art that combines simplicity and sophistication.
Preparing exceptional dishes often requires ingenuity and simplicity. Japanese soufflé pancakes are a perfect example of how a few basic ingredients can become something extraordinary. Using just a few
Japanese soufflé pancakes
Ingredients
- 2 medium-sized eggs
- 4 teaspoons of milk (about 20 ml)
- 2 to 3 tablespoons flour
- 1/2 teaspoon vanilla extract
- 3 teaspoons of sugar
Directions
- Separate the egg whites from the yolks and place them in a separate bowl. Add the milk, vanilla extract and flour to the yolks and mix until smooth.
- Start whipping the egg whites, slowly adding the sugar as you go. When you reach stiff peaks, stop whipping. Gradually and gently fold the egg whites into the egg yolk cream until all the ingredients are combined.
- Heat a frying pan on low heat and apply a thin layer of butter or oil. Using a spoon, form small circles of dough and cover with a lid. Cook for a few minutes, then turn and repeat the process.
Tips
When cooking, it is important to use low temperature, as this ensures that the pancakes cook evenly. Rushing can ruin their tenderness and airiness.
Beat the egg whites until they reach stiff peaks, but be careful not to overbeat them. don't beat too much. Firm, yet still slightly creamy, egg whites are essential for the perfect texture.
Gradually add flour into the yolks to obtain a smooth and creamy mixture. Gently fold in the beaten egg whites with a spatula, being careful not to destroy their airiness.
