These Japanese-style souffle pancakes are incredibly light and fluffy. They are easy to make and you can add any flavour of your choice. Start by separating 3 egg whites from the yolks and place the egg yolks in a bowl. Add milk into the egg yolks and whisk it well to break the eggs and combine it with the milk. Add pancake mix in the egg yolk mixture and whisk to combine until smooth with no lumps.
Set them aside, Bring the bowl with the egg whites and add in sugar then, potato starch and lemon juice then start whisking everything together. Potato starch will help thicken the dough and the lemon juice will help make the meringue firmer. With an electric mixer, whip on high speed until the meringue reaches a stiff peak. Add a third of the meringue at first into the batter and mix it in then add the batter mixture into the meringue and mix it gently with a spatula.
Place a pan over medium heat and oil it then scoops about 1 spoon of the batter and add it to the pan then cover the pan for a few minutes then add another scoop on top of the pancakes. As the pancake on the bottom is already cooked enough, you don’t need to worry about having the added pancake batter falling.
Be careful not to have too much batter as it might fall off. Put on the lid and set the heat to low for 6 minutes. Flip the pancakes for the other side to cook, for 6 minutes with the lid on again. Serve the pancakes immediately with butter or drizzle with syrup. These fluffy pancakes are a great way to start your morning. Enjoy.
- 50g Pancake mix
- 2 Egg yolks
- 1 Tbsp Milk
- 3 Egg whites
- 1 tsp Lemon juice
- 2 Tbsp Sugar
- 1 Tbsp Potato starch