Japanese Souffle Pancakes! Let’s Cook!

hello everybody and welcome back tolet’s cook with Lok and today we’regoing to be making that viral videowhich is a Japanese soufflé pancake it’salways look really really complicated soI’ve kind of put it off for here we goso in a clean ball there we have our eggwhites and the reason why I say it’sclean is just so you get a good whip onthere in a separate Bowl we’ve got oneegg yolk our sugar our flour and ourbaking powder and we’re gonna reservethat to aside and we’re for that andtotally optional but I’m gonna make anice orange sauce today so I’ve justpeeled an orange as you would for achild and haft those little segmentsI’ve just crushed one cardamom pod asyou may have gathered by now I’m a fanof picada Minh with our desserts andI’ve just added a little smidge of roseleaves you don’t want to overdo withthat so in a separate pan for a littleorange sauce I’m just adding onetablespoon of castor sugar and atablespoon and a half of just regularwater so we’re just gonna actually putour cardamom pod straight in that’sgonna love to infuse and we’re gonna addsome orange rind as well which is justgoing to give a nice zesty flavor andwe’re gonna go in with the juice of onefresh orange and that’ll just be theorange that I took the rind offjust to prevent any waste so once that’sall squeezed in we’re gonna go over tothe stove erection is gonna bring thatto a boil and essentially turn it offhowever you might just want to turn itto low if you just want to adjust youstickiness or perhaps you want it alittle bit more saucy so once it’s comeup to a boil anywhere we’re actuallygonna go in with our orange littlesegments and I’m just gonna give that alittle brief stir around and I’m gonnaturn it off or if it’s looking a littlebit watery just leave it on low and justallow it to cook down a little bit butone thing that you want to bear in mindwith any syrupy sugary situations is thewill cool down the wall thicken up whenthe cooldown shorter so yeah I’m doingin real time here you know about 30seconds it’s up to the boil runny boilin a small amount of liquid there soI’ve actually put in our little orangepieces with the rows of leaves andactually turned it off or just I justturned it back on a law like I’ve justsaid just to assess the situation andjust to cook it down by maybe a thirdjust so it’s a little bit more stickyand sweet so about 10 seconds laterreally everything was there so I justturned it off and I’m gonna allow thisto cool down because I don’t really wantto eat this hot I would prefer it justto be at room temperature if not coldreallyso let’s just turn that off like if yousaid and reserved that suicide we aregonna have some cold fresh strawberries- a letter or it’s a bit too hard tostage so in our egg your situation we’regonna put a little bit of vanillaessence any essence you like would workhere just it’s literally there to flavorand I’m gonna go in with some milk butwe’re not gonna whisk that yet because Ionly have one terrible whisk and I’mgonna whip up the egg whites first youdon’t know do the egg yolks and then goto egg whites because there could be eggyolk on the whisk and you know you mightnot get stiff peaks with the egg whitesso after an absolute morning workoutthis is what my egg whites look like andthey want to be able to hold their shapeon the spoon and thanks for the power ofthat in because that was about fiveminutes so once that’s done I’m gonna goover to this mixture I’m just gonna givethat a good for a mix we’re not lookingto whip up any air or any fingers such awould looking to really thoroughlycombined everything and once we’ve donethat it’ll look something like thisyou know if you’re working in a squareball I gotta make sure you get in thosecollars and we’re going to add a thirdof our egg white mix and we’re justgonna carefully fold that in and thereason why we do this is it just kind ofalmost tempers this mixture ready tostart combining with that stiff peaks ofegg white you’ll probably just knock allthe air out if you just go in to the eggwhites all in one go it’s a bit risky soas you can see here I’m just looking tobreak down any large clusters of eggwhite and just slowly fold in but youdon’t need to worry about the oddspeckle of egg white you you know itwill kind of just combine and I’ll justsaw itself out when you start cookingbut you know just getting down the sidesof those balls thereso we’re about there and we’re gonna goin with the rest of our mixture andwe’re just gonna literally like kind ofgo underneath the mixture and slowly andand fold over I just need to be asgentle as we can really you know don’tlet that prevent you from just giving ita mix you know me don’t be too fearfulof it it senses for you you know Iunderstand a lot of people get nervousabout this offing so I’m doing it inreal time just so you can see the wholestage and the whole process because thelast thing I want to do is someone totry this recipe and you know beat allthe air out of it or not mix it andoften not be happy with the resultreally so just keep going over like thatwandering over and just working onemotion clean and dance at a ball andlike I’ve said previously just break itup any large cluster of egg white I’mnot usually or historically very good atthis I’m a bit heavy-handed and you knowmy pancakes came out great so I’ve gotplenty of confidence in anyone else soyeah into a pan now we’ll just hand iton to the lowest possible setting andI’ve just smeared the pan with a littlebit of butter you don’t want Lorde’swe’re not frying in here it’s justliterally to grease the pan and we’regonna start spooning in our pancakemixture my technique there was a littlebit heavy which I didn’t really noticeuntil I’m watching this backboardyeah and we just want to go and moveabout free pancakes by ban yeah unlessyou’ve got a larger pan but you knowfreeform a size here it is pushing it tobe honest so once we’ve got our freepancakes I’m then gonna put an extracouple of blobs on top and that’s justgoing to help the bill the Builder ifyou want giant giant pancakes I’m sureyou could just keep spooning on top ontop on top on top and you’ll end up witha giant pancake as long as you can getyour lid on that so it is worthmentioning that you do need a pan with alidand if you don’t have a lady I’m sureyou could have stare I gently foil thetop there that would be fine because onething we know is that we want not to goon low heat with a pan lid on and wewant to give it exactly four minutes andthat’s if you don’t pancakes my size sointo our orange mixture here with oursliced strawberries and I like to slicemy strawberries like this because theyjust look cool for me and I thinkthey’re just gonna absorb that sweetnessquicker soft our four minutes you cansee crunch time the pressure of flippingthese is intense but just make sureyou’ve got a nice metal sturdy spatuladon’t use one of those flimsy plastickyones you want something where you’ve gotconfidence well you know you can see howI’m hesitating a little bit but I stillgot through it and they’re still flippedover absolutely fine and then keepingthe heat on low lid back on and anotherfour minutes okay four minutes is up andyour pancakes should look something likethis now if you’ve got families or youperhaps making it for a loved one getmake sure with us up there at the tablethis can not where you don’t want to beshouting someone from upstairs and I’llcome down and eat your breakfast it hasto be ready you need to be able to sitdown and get everything ready soon aspossible because they dodeflate by maybe 20% so don’t don’t beatyourself up if they deflate slightlyslightly that’s just a natural thingthat’s just the air coming out and I’mgonna spoon over my orange andstrawberry mixture the flavor of thecardamon and the roars they’reabsolutely outstanding and it’s justnice to see no caramelization oranything like that on the throw and itjust looks nice and clean which i thinklooks a little bit more japaneseymaybe so yeah so they’re on top theretime to get the quickest for youpossibly can because it’s time to dig inand you really will feel like you’ve notreally had much breakfast after thisthey are so light it’s literally likeeating a cloud so thanks for coming byanywhere I really do hope you give it atry and bye bye for now[Music]