Recipes
Japanese Souffle Pancakes
- Banana Bread
The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.
Ingredients
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1 cup bleached cake flour (about 3 3/4 ounce) (such as Swans Down)
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1 teaspoon baking powder
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1/2 teaspoon kosher salt
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6 large egg yolks, chilled
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1/2 cup whole milk
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1 tablespoon vanilla extract
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8 large egg whites, chilled
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1 teaspoon fresh lemon juice
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1/2 cup granulated sugar
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Unsalted butter, for greasing griddle and serving
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1/2 cup water, divided
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Disposable aluminum lasagna pan (13 x 9 inches with a depth of at least 3 1/2 inches)
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Pure maple syrup and powdered sugar, for serving
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