JAPANESE SOUFFLE PANCAKES

Summer's almost here!

I can feel the anticipation in the air!

I've been madly testing Japanese Cheesecake recipes the last few weeks and tweaking my recipe for both Matcha and Londog Fog flavoured Japanese cheesecake.  During all this time I haven't actually tasted the Uncle Tetsu cheesecakes that have been selling like crazy (limit of one per customer!) because of the crazy 2 hour lineups.  

So because I lack patience for lining up for things voluntarily and because I have all the equipment and know-how lol--I decided to make my own.  

London Fog Japanese Cheesecake (infused with looseleaf Earl Grey Tea Leaves)

Matcha Japanese Cheesecake 

These cheeesecakes went over really well with my contractor and workers.  I'm currently still under construction over here!

Perhaps in a few more months we'll be done and I can do more posting of my recipes.  Let me know in the comments if you would like these different flavoured cheesecake recipes.  If you would just like to make the vanilla one, you can scroll down and look for it (or search my archives)

If you have all the equipment for these Japanese Souffle Pancakes, it's a breeze.   Okay I admit it's a little bit of an involved process just like any other Japanese dessert!  But if you persevere you will be rewarded with the fluffiest most delicate, delicious light and airy pancakes you've tasted.

I was shocked at how good they were.  Give it a go!

JAPANESE SOUFFLE PANCAKES

4 large eggs

3 tablespoons milk

1/2 tsp vanilla extract

1/2 cup cake flour

1 teaspoon baking powder

4 tablespoons granulated sugar

2 tablespoons neutral flavoured oil (I use grapeseed or avocado oil) or nonstick spray for the pan

To Serve:

whipping cream (canister or whipped heavy cream)

Powdered sugar

Fresh Berries

Maples Syrup

Special equipment: 6 ring molds (stainless steel); or you can make your own from cleaned out tuna cans and parchment paper (you can make parchment paper rings with strips of parchment); nonstick pan; nonstick spray

Makes 6 souffle pancakes

1. Preheat nonstick frying pan on low heat.  Ensure your pan is large enough to hold your 6 ring molds

2. Separate whites from yolks: Whites will go into electric mixing bowl. Yolks will go into another bowl

3. In the Yolks bowl: add milk, vanilla, cake flour & baking powder.  Whisk well to combine

4. In the electric mixing bowl, whip whites until frothy; gradually add in the 4 tablespoons of sugar.  Continue mixing at med-high speed (speed 8 on KitchenAid) for 6 minutes or until stiff peaks form

5.  Take 1/3 of the meringue and add it to the yolk mixture.  Combine well to lighten the batter.  Then pour the entire yolk mixture back into the whites and using a whisk, gently fold the batter until you do not see clumps of egg white.  Be gentle and don't try to deflate the meringue

6.  Using nonstick spray, spray the insides of the steel ring molds.  Spray the nonstick pan surface. Place the molds on the nonstick pan.  

7. Using a ladle or 1/4 cup measuring scoop, pour the batter into all 6 molds...equally dividing all the batter between the 6 ring molds

8.  Maintain a constant low to med-low temperature for the nonstick pan.  Cover with a lid if you can during the cooking process (mine covered the molds but had a big gap and didn't meet the edge of the pan but it was okay)

9.  Set your timer for 6-7 minutes.  Check the bottoms of one of the pancakes to see if it is turning golden brown.  If it is...good!  If not, turn up the heat a bit and keep an eye on it until the bottoms are set and golden brown.  I used rubber-tipped tongs to help hold/tilt the ring molds to check.  

10.  When you are ready to flip, use either rubberized tongs or heat-resistant gloves/oven mitts to help turn the molds over and upside down onto the pan to cook the other side.

11.  If the cakes don't fall down to rest on the pan to cook and are stuck at the top of your mold, you will need to carefully press them down until they reach the bottom of the pan (I used a special circular press to push them down)

12.  Continue to cook the other side of the pancake until it is golden brown.  Remove the molds (I used my rubberized tongs to remove the rings)

13. Serve with whipping cream, fresh berries, powdered sugar and maple syrup 

Makes 6 souffle pancakes

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