#souffle #pancakes
Welcome to #ordinarykitchen
Today isn’t a recipe video but a recorded first attempt video and cooking vlog. It is a challenge concept I’ve been testing while trying to give my videos a bit more personality. Hope you guys enjoy!
Just as the title says, I tried making Japanese Souffle Pancakes, which are visually fluffier and softer than traditional pancakes. My first batch was pretty soft and fluffy but not as much as I would have liked. The later batches, I ended up making pancakes for my family. The batter used actually made the regular pancakes a lot more softer and lighter than traditional. It was kinda the best of both worlds!
Recipe inspirations from:
뚤기ddulgi, Joshua Weissman, Maison Olivia, Daniela Galarza, 쏘얌쿠킹 So Yum Cooking & justonecookbook
Souffle Pancakes Ingredients:
2 eggs
1 tbs milk
1 tsp vanilla extract
1/4 cup cake flour or all purpose flour
3/4 tsp baking powder
1/2 tsp salt
2 tbs sugar
powder sugar
maple syrup
Whipped Cream Recipe:
1 cup heavy cream + 1 tbs sugar + 1 tsp vanilla extract
Whisk together until desired consistency
Souffle Pancakes Recipe:
1. Separate yolk and egg whites into 2 medium mixing bowls
2. In yolk bowl, add in milk & vanilla extract and mix together
3. Sift in cake flour, baking powder, and salt and mix together until smooth
4. Beat egg white into a soft peak then slowly add in sugar while whisking to reach a stiff peak
5. Fold in the uncooked meringue (whisked egg whites) into the yolk mixture into 3 parts gently to make the batter
6. Optional: add batter into a piping or plastic bag
7. Non stick pan on low heat, add in oil and wipe of any excess
8. Add in batter to desired size to the pan, and add a spoon of water around the sides of the pan, cover with a lid and cook for 4 – 5 minutes
9. Add in a small layer or dollop of batter on top of the pancake, add a spoon of water to the sides, then cover for another 3 – 4 minutes
10. Flip by letting it gently roll over to the back, add in a spoon of water to the sides, and cover for 3 – 4 minutes
11. Garnish with butter, powder sugar, maple syrup, fruits and whipped cream
Tips:
– Add whisk and mixing bowl for whipped cream into the fridge or freezer for 10 mins to make it cold, it makes the hand mixing process faster.
– Hand made whipped cream is 100x better than store bought
– Use an electric whisk if you don’t want to do forearm exercise.
– If you’re going to leave the batter out to do something else, put it in the fridge or it may “sweat” and lose its fluffiness. (I think thats what happened to me)
– Make sure your camera is focused 🙁
My stuff:
Instagram: odnr.kitchen
Email: OrdinaryKitchenYT@gmail.com
Subreddit: /r/OrdinaryKitchen
Original of the video here
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