Looking for a fancy breakfast to impress Mum for Mothers’ day, or because you just want to start your day with an amazing breakfast in Iso? You will want to try our Japanese Souffle pancake: It’s light, it’s moist, it’s fluffy and it taste damn good! Make sure you share your creations on social by tagging us #vivecookingschool
“Mise en place” or “everything in its place” is the setup required before you start to cook.
For this recipe’s mise en place, prepare a non-stick pan with lid, have your eggs at room temperature and weigh all the ingredients.
- 4 eggs
- 30g milk
- ½ tsp vanilla extract
- 4g baking powder
- 60g plain flour
- 50g sugar
- 20g Butter
- Some water
Makes: 3 pancakes
- Cold butter, sliced
- Strawberries, sliced
- Rose petals
- Maple syrup (a must)
- Icing sugar
Separate egg yolks and egg whites into two separate bowls.
Add milk and vanilla extract to the egg yolks and whisk.
Add baking powder and sieved plain flour in the egg yolks mixture. Whisk until combined.
What are we looking for:
You should end up with a relatively pasty almost dry dough texture. See picture.
Beat egg whites with a hand mixer until foamy, then add sugar gradually while beating until stiff peaks form. (You’ve just made a meringue! whoo-hooo!)
Pro tips: Make sure your eggs are at room temperature.
Did you know:
The process of beating the egg white into stiff peaks is called “monter les blancs en neige ” in french culinary term which can be literally translated in english to “raising the egg whites to snow”.
When Mix (A) meet Mix (B):
Add a third of the beaten egg whites to the egg yolk mixture. Using a whisk, gently fold in the egg whites.
Add the remaining beaten egg whites to Mix (A).
Using a silicone spatula, gently mix the egg yolks and egg whites mixture together until combined.
What we are looking for is a fluffy and light pancake, however we don’t want it to be too light and airy because it will feel like eating snow.
We use the whisk first to incorporate the meringue to the egg dough paste to break the air contained in the egg white.
We finally use the spatula to fold the remaining mix together so there is still air into the mix.
Time to cook!
On a non-stick pan, melt butter. Scoop 2 big spoonful of batter and place on the frying pan.
You steamy hot pancake!
Then add a few teaspoonful of water in the empty space inside the pan and cover with a lid, allowing the pancake to steam.
You should have the heat set on medium low. Cook for 2 minutes.
Flip it like it’s hot!!!
Remove lid and flip the pancake to the other side, add a few teaspoonful of water again in the empty space inside the pan and cover with the lid. Cook for another 2 minutes.
You can use a pastry ring or even heart shape springform cake tin with the base removed to create shape and height.
Make sure to grease the inner rings prior to using them.
Both sides of the pancake are now nicely golden brown. Transfer on a plate and decorate with butter, blueberries, strawberries, rose petals, drizzle of maple syrup and sprinkle of icing sugar.
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