Japanese Souffle Pancakes Recipe

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

YIELD: 4 (4-INCH) PANCAKES

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

DIRECTIONS:

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. In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
3. Visit Japanese Souffle Pancakes @ kirbiecravings.com for full directions.

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