How to cook Japanese Souffle Pancakes

fine welcome to today’s video in thisvideo there are going to be two newthings for this channel first of all thevideo is a cooking recipe quarantinegave me not just time but alsoinspiration to do something special andto cook and to experiment so I done justthatsecond new thing is Russian subtitlesbecause the biggest fan of this channelso far is my mom and she doesn’tunderstand a lot in my videos so I’mgonna be doing custom Russian subtitlesI’m gonna translate my own videos intoRussian I traveled to Japan a few yearsago and during the breakfast in my hotelI tried this amazing pancakes that wereso I read it for fat compared to theRussian style pancakes and I reallyenjoyed that and accidentally YouTubesuggested me to watch a recipe ofJapanese supply pancakes like a coupleof weeks ago and I tried cooking them Ifailed miserably at first attempt theythey look nothing like the ones in yourrecipe so I tried about 3 or 5 timesbefore I perfected the recipe before Imade it the way I really like thispancakes and now I feel like I’m readyto share it with you let’s go let metell you about ingredients you’re gonnaneed for this recipefirst ingredient flour second ingredientyou’re gonna need some baking powderthird ingredient milk and fourth inreading sugar and last but not leastyou’re gonna need two eggs but actuallyI’ll recommend you to have three eggsand later in the video I’ll explain youwhy three eggs is actually better thantwo so here are all the ingredientsyou’re going to need for this recipe Ithink it’s quite a simple combinationyou can find all these products in yournearest storeso now let’s finally get to cookingthese beautiful pancakes so let’s startpreparing our pancakes first you need totake two bowls these are for the eggsnow remember I told you that three eggsare better than two in for this recipehere’s why most of the recipes ofJapanese pancakes on the web tell you touse two eggs and separate two yolks andtwo egg whites into different bowls butI found through trial and errorthat actually adding a third egg whiteto this bowl makes the consistencybetter and more airy and actually tastesbetter so let’s crack our eggs and youhave two separate egg whites from theyolks then what you’re gonna do isyou’re going to add a tablespoon of milkto your job maybe a little extra rightso and then you start whisking to mixthe egg the yolk with the next step youdo is you add a hit tablespoon of flourand teaspoon of baking powder to thismixture so here’s how you do that I’mtakinga tablespoon of powder and then on topof that flour you add a tablespoon ofbaking powder like so now you had it nowyou’re going to need to use sieve to putthe flour make sure with the bakingpowder with your egg yolk and now youtake your whisk and you add your flourof the baking powder to your yolks andmix it until it has a very solidconsistency I’m gonna show you in theend what consistency you’re looking forin this mixtureso this is the kind of consistencyyou’re looking for now we move into ouregg whites so let’s crack it now whenyou have this kind of consistency we’regonna add a heaped tablespoon of sugarinto our mix and then we continue mixingnow as you can see our meringue isstarting to form finally so we’re gonnaadd second heaped tablespoon of sugar tofinalize this part of the process thereyou go and we continue mixing whiskinguntil it’s finally done and this part ofthe recipe is done so we have this solidmeringue in this bowl so you see it’svery very it’s sticking to the spatulait’s very solid it’s like soufflealready and now we take these two bowlsand we start mixing them togetherand this is finally our magic pancakemix in this bowl and now it’s time tocook it so what you do now is you putyour pan on the medium you preheat itthen you add some vegetable oil and thenyou add your pancake mixture like sowhat you’re gonna do is you want tobuild some layers you make sure thatyour pancakes are highI’m gonna add just a tablespoon of waterhere and put a lid on now we wait forfour minutes until we’re through thispancakes on the other side now that thefour minutes of cooking on one side areover what you need to do is add a littlebit of pancake mix that you have left inthis bowl on top of these pancakes as athird layer flipping these pancakesbecause they’re really soft you have tobe extra careful to do this okay thefirst one went alright and the secondone as well and hopefully the third isgoing to cooperate as wellyep they’re done and I want these twosticking together you add an extra pieceand you cover your lid for an extrathree or four minutes[Music]so here they aremy Japanese souffle pancakes are doneyou see they’re really soft and reallyairy and you just want to taste themthis is the amazing recipe for breakfastit takes a bit of time a bit of effortbut I’m sure once you try them you’regonna love this and these go really wellas a breakfast for any kind of occasionso now I’m gonna try what I’ve cooked Ilike to use some strawberry jam for themyeah looks goodgood they’re really really soft that’swhy they called souffle pancakes mmm sogood look inside it’s so soft it’s likeyou’re eating a cloud it’s reallydelicious so I encourage you to try thisfor breakfast mm-hmm you’re gonna lovethis pancakes I’m pretty sure so thishas been a video about cooking Japaneseto play pancakes hope you enjoyed it Icertainly did especially enjoyed eatingthis pancakes and you know try it athome you know if I can cook it you cancook it enjoy see you next time