JAPANESE SOUFFLE PANCAKES

This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.

Author: Kirbie

Ingredients

Version 1: With baking powder

• 6 tbsp cake flour
• 2 1/2 tbsp milk
• 1 tsp baking powder
• 1/4  tsp vanilla extract
• 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
• 3 tbsp granulated white sugar
• 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)

Version 2: Without baking powder

• 5 tbsp cake flour
• 1 1/2 tbsp milk
• 1 tbsp butter melted
• 1/2 tsp vanilla extract
• 2 1/2 tbsp granulated white sugar
• 2 large eggs  egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
• 1/4 tsp cream of tartar

Instructions

Version 1

1. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
2. Visit kirbiecravings.com for full instructions.

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