Japanese Soufflé Pancakes

Light, airy pancakes with a soft, jiggly center made by folding whipped egg whites into the batter. Delicate, fluffy, and best served fresh off the pan.

Yield: 3-4 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Special Equipment: skillet

Ingredients

• 2 large eggs, separated

• 2 tbsp milk

• 1 tsp vanilla extract

• 1/4 cup all purpose flour

• 1/2 tsp baking powder

• 2 tbsp sugar

• Pinch of salt

• Few drops lemon juice or 1/8 tsp cream of tartar

• Butter or oil for cooking

Directions

1. In a bowl whisk egg yolks, milk, and vanilla, then mix in flour and baking powder until smooth.

2. In a clean bowl beat egg whites with lemon juice until foamy, gradually add sugar, and beat to medium stiff peaks.

3. Mix one third of the meringue into the yolk batter, then gently fold in the remaining meringue.

4. Heat a nonstick pan on very low and lightly grease. Scoop tall mounds of batter, stacking slightly for height.

5. Add a small amount of water to the pan, cover, and cook 4 to 5 minutes. Flip carefully, cover again, and cook another 4 to 5 minutes until set.

6. Serve immediately.