“I saw these and thought they looked like fun. Which they are, but they are also slightly difficult to make. Flipping the ring molds takes a lot of practice. During my first attempt, out of 8 pancakes, I only flipped one successfully, though I did make progress each time. You have to be lightning fast! Or else you end up with a full or partial mess. Having heat-resistant gloves so you can handle the ring molds directly would make these much easier.” – April Ferre
Japanese Soufflé Pancakes
Ingredients
- 1 1/2 Cups Flour
- 3 Tablespoons Powdered Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 1/4 Cup Milk
- 1 Teaspoon Vanilla
- 1/4 Cup Butter Melted & Cooled
- 1 Large Egg Yolk Plus 3 Large Egg Whites
- 1/4 Teaspoon Cream of Tartar
Instructions
- Combine flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together milk, vanilla, melted butter and egg yolk.
- In the bowl of an electric mixer with the whisk attachment, beat egg whites and cream of tartar at high speed until stiff peaks form.
- Stir the milk mixture into the flour mixture until just combined (there will be a lumps). Fold one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (do not to over mix).
- Heat an electric griddle to 350 degrees and spray with non-stick spray. Also spray the inside of four 3-inch diameter by 2 1/2-inch tall ring molds and place on electric griddle.
- Fill each mold half way with batter, cover griddle with lid and cook for 5 minutes. Release the bottom of the pancakes with a spatula. Remove carefully from the griddle and let cool slightly (but only slightly) until you can flip the molds without burning your fingers. Heat-resistant gloves are highly recommended. Quickly invert the mold back onto the griddle and cook until golden on the other side, about 5 minutes more.
- Transfer to a plate and remove the mold. Serve with butter and maple syrup or sprinkled with powdered sugar and berries. Makes 8 pancakes.
2020 Recipe – April Ferre – From the Food Network
