Japanese Soufflé Pancakes with Yogurt and Icing Sugar
From the MolalaCook kitchen · 烘焙手記
Japanese Soufflé Pancakes with Yogurt and Icing Sugar
日式乳酪梳乎厘班戟配糖霜
These small soufflé pancakes use two eggs, yogurt and only 25 g cake flour.
▶ Watch the recipe
Before you begin
Cook the tall mounds covered on low heat, then turn them carefully so both sides set. This earlier version uses icing sugar and 25 g flour. Its lighter batter needs a gentle hand when turning.
Method 做法
Mix the yolk batter
Whisk the yolks with milk and yogurt. Sift in the flour and the optional baking powder and mix until smooth.
See this stage at 1:02 →
Whip the whites
Add lemon juice to the whites and beat until foamy. Add the icing sugar gradually and beat until the meringue holds its shape. Fold a small amount into the yolk mixture, then fold in the rest without flattening the foam.
See this stage at 3:00 →
Cook covered
Warm a lightly oiled non-stick pan over low heat. Spoon or pipe the batter into tall mounds. Cover and cook the first side for about four minutes as shown. Turn only after the base is firm enough to lift.
See this stage at 4:28 →
Finish and serve
Cover and cook the second side for about four minutes, adjusting for thickness and the heat of your pan. The sides should feel set and the pancake should spring back gently. Serve immediately.
Watch & bake along
Japanese Soufflé Pancakes with Yogurt and Icing Sugar
✦How low should the heat be?+
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
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
