Japanese Souffle Pancakes

Japanese Souffle Pancakes

Japanese Souffle Pancakes

I haven’t tried these yet.  When I found this recipe I also found tons of recipes like this. They sure do look good!  This is another great recipe from Kevin over at Closet Cooking  

Here are some tips and notes that Kevin posted. I thought they would help you all to make the recipe the way you like.

Tip: Make a cardboard ring by cutting a 2 inch tall strip of cardboard out, taping it up in a circle and taping wax paper on the inside to prevent sticking!
Note: You can use English muffin rings, cut up empty soup cans, a metal plating rings, etc. to cook the pancakes in.
Note: To cook the pancakes without a ring place 1/3 cup batter on the pan cook until lightly golden brown on the bottom before, placing 1/4 cup more batter on top before flipping to cook on the other side until lightly golden brown.
Option: Serve with your favorite pancake toppings like maple syrup, honey, berried syrup, fresh berries, etc.

Japanese Souffle Pancakes

May 5, 2019
: 4
: 10 min
: 20 min
: 30 min
: Easy

By:

Ingredients
  • 4 large eggs, whites and yolks separated
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cream of tartar (optional)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoon mayonnaise
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup granulated sugar
  • 1 cup lemon curd
  • 2 cups blueberries or whatever fruit you'd like
Directions
  • Step 1 Beat the egg whites, sugar, and cream of tartar until stiff peaks are formed.
  • Step 2 Mix the flour, baking powder, baking soda, and salt.
  • Step 3 Mix the egg yolks, buttermilk, mayonnaise, vanilla extract, sugar.
  • Step 4 Mix the wet ingredients into the dry ingredients until just incorporated.
  • Step 5 Gently fold the beaten egg whites into the batter 1/3 at a time.
  • Step 6 Heat a greased/oiled pan over medium heat, place a greased/oiled metal ring about 3-4 inched diameter and 2 inches tall, in the pan, fill it half way with batter, cover the pan with a lid and cook until the bottom is lightly golden brown before gently flipping the ring, with the pancake in it, and cooking until the other side is also lightly golden brown. Repeat with remaining batter.
  • Step 7 Serve the pancakes topped with lemon curd and blueberries!

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