1 1/2 tbsp
Pure vanilla extract
- Separate egg whites and egg yolks. Place them in two separate bowls. Place the egg whites in the freezer for about 15 minutes.
- Add milk and vanilla extract to the egg yolks. Whisk until the mixture is frothy. Then, sift the flour and baking powder into the mixture. Whisk.
- Now, beat the egg whites until frothy. Then, gradually add sugar. Keep whipping until stiff peaks appear.
- Over low, heat a large non-stick pan to 300 ºF (150 ºC). Prepare the pan by brushing it with vegetable oil.
- Add 1/3 of the egg whites to the egg yolks. Whisk together.
- Then, carefully fold 1/2 of the egg whites in the egg yolk mixture using a whisk.
- Transfer the egg yolk mixture into the egg whites and carefully fold in.
- Using a ladle, scoop the mixture on the pan to make 3 tall pancakes. One scoop should be roughly 3 tbsp of batter. Stack 1 more scoop on top of each pancake. Then, add one more scoop to the pancakes. The pancakes should be tall, not wide!
- Add 1 tbsp water to the pan. Cover the pan. After 2 minutes, add one more scoop on top of each pancake. Add more water if the water has already evaporated. Cover the pan. Cook for 4 minutes.
- Then, gently and carefully try to lift the pancakes using an offset spatula. If they're stuck, allow them to firm up. Then, gently flip the pancakes.
- Add more water to the pan. Cook over low heat for 4 minutes, or until browned. Serve with whipped cream or maple syrup. Enjoy your Japanese Souffle Pancakes!