INFO:

Japanese Soufflé Pancakes that are like eating a cloud! INGREDIENTS 4 eggs separated 1u002F4 cup sugar 1u002F2 cup flour 1u002F2 tsp baking powder 1 pinch salt 3 tbsp milk (I used macadamia milk) 1u002F2 tsp vanilla extract 4 Tbsp water butter to grease the pan RECIPE 1. Combine egg yolks, milk, and vanilla in a bowl, whisking until smooth. 2. Mix flour, baking powder, and salt in a separate bowl, then add to the egg yolk mixture, stirring until well combined. 3. In another bowl, beat egg whites until frothy using an electric hand mixer or stand mixer. Gradually add sugar, continuing to beat until stiff peaks form. 4. Heat a pan on low and add a small amount of butter to melt. 5. While the pan heats, gently fold a portion of the beaten egg whites into the egg yolk mixture. Gradually fold in the remaining egg whites until just combined. 6. Once the pan is warm, spoon the batter onto the pan using a cookie scoop, leaving space between each pancake. Pour a tablespoon of water into the pan, avoiding the batter, then cover and cook for two minutes. 7. After two minutes, add another scoop of batter to each pancake, cover, and continue cooking on low-medium heat for 5-6 minutes. 8. Uncover the pan and check if the bottom of the pancakes is golden brown. If not, increase the heat and cook for another minute. Once golden brown, carefully flip the pancakes and sprinkle water into the pan before covering again. 9. Cook for another 4 minutes or until the bottom is golden brown and the sides are cooked. Repeat with remaining batter. Thanks @Cosmic Cookware Australia for blessing me with your incredibly stunning pan!