Japanese Soufflé Pancakes with Two Eggs and Yogurt
From the MolalaCook kitchen · 烘焙手記
Japanese Soufflé Pancakes with Two Eggs and Yogurt
日式乳酪梳乎厘班戟
A little plain yogurt balances the sweetness of these stovetop soufflé pancakes.
▶ Watch the recipe
Before you begin
Pipe the batter high and cook with a lid so the centres set before you turn them. Have the plates ready: the pancakes are tallest just after cooking and gradually settle as the steam escapes.
Method 做法
Make the yolk base
Whisk the yolks with the milk and yogurt. Sift in the cake flour and baking powder, if using. Mix until there are no lumps; for a fine batter, pass it through a sieve.
Whip and fold
Add salt, lemon juice and cornstarch to the whites. Whisk until foamy, then add the sugar in two batches and beat to stiff peaks. Fold some meringue into the yolk base to lighten it, then fold back through the remaining whites.
See this stage at 1:42 →
Pipe the pancakes
Warm a nonstick pan over medium-low heat to about 160°C and grease it lightly. Transfer the batter to a piping bag. Pipe slowly, lifting the bag as you go to build up each pancake.
See this stage at 2:02 →
Steam, turn and serve
Add a little water to the pan, cover and cook on low for about 4 minutes. When the surfaces look set, gently flip. Add another splash of water, cover and cook for about 4 minutes more. Serve immediately.
Watch & bake along
Japanese Soufflé Pancakes with Two Eggs and Yogurt
✦What if one side of the pan cooks faster?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Stainless Steel Balloon Whisk
For mixing the yogurt and yolks before the flour is added.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
