Japanese Soufflé Pancakes

Ingredients

• 3 Stück Eggs
• 50 g All-purpose flour
• 30 g Granulated sugar
• 30 ml Milk
• 1 TL Vanilla extract
• 1/2 TL Baking powder
• 1/4 TL Lemon juice
• 1 EL Vegetable oil
• nach Geschmack Powdered sugar for dusting
• nach Geschmack Maple syrup

Instructions

1. Separate the eggs. In a large bowl, whisk the egg yolks with milk and vanilla extract. Sift in the flour and baking powder, then mix until a smooth batter forms.
2. In a separate, very clean bowl, whisk the egg whites with lemon juice. Once foamy, gradually add the sugar and continue whisking until stiff, glossy peaks form (meringue consistency).
3. Gently fold one-third of the meringue into the egg yolk batter to lighten the mixture. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate too much air.
4. Heat a non-stick pan over low to medium heat and lightly grease with vegetable oil. Place cooking rings (about 7-8 cm in diameter and 4-5 cm in height) into the pan.
5. Divide the batter evenly among the cooking rings, filling them about two-thirds full. Add a tablespoon of water to the pan and immediately cover it with a lid to create steam.
6. Steam the pancakes for 4-5 minutes, then carefully add another spoonful of batter on top of each pancake to build more height. Cover again and steam for another 4-5 minutes.
7. Carefully remove the rings and flip the pancakes. Cook uncovered for another 2-3 minutes until golden brown and cooked through.
8. Serve the Japanese soufflé pancakes immediately on plates, dust with powdered sugar, and serve with maple syrup if desired.

Nutrition