Woke up this morning and decided to work on a quick cooking project. One food item we did not get to while we were visitng Japan was the beautifully fluffy and light souffle pancakes. We came close in Yokohama passing by Flipper’s on Motamachi, but had just eaten lunch, so could not justify waiting in line and having a meal of pancakes. We tried the togo option, trying to buy just one to try, but they would not do it. After making them today, I know why. These should be eaten hot, right off the pan. Today, for Easter, I thought I would surprise Stella and try my hand at making these for a breakfast treat.
4 large eggs, separated
½ tsp cream of tartar
1 tbsp milk
1 tbsp Japanese mayonaise (I used Kewpie mayonaise)
1 tsp vanilla
3 tbsp sugar
¼ cup flour
Butter for cooking
In a large bowl, whisk together egg yolks with the milk, mayo and vanilla.
Sift in the flour
In a separate bowl, beat the egg whites with the cream of tartar adding the sugar a bit at a time until stiff shiny peaks form.
Carefully fold in the egg whites, 1/3 at a time, into the yolk and flour mixture.
|Combine egg yolk and flour mixture|
|Beat egg whites with cream of tartar|
|Fold in egg whites 1/3 at a time|
Using a round silicone spatula or spoon, drop a round mound onto the pan.
Cover with a glass lid if possible or regular lid and let cook for a few minutes.
Flip and cover and cook for another few minutes.
Turn heat off and let rest for a bit before uncovering. They will deflate a bit.
Serve with your favorite pancake toppings.
|Cover and watch the pancakes rise|
These were delicious and for me, someone who does not generally like pancakes, I thought they were excellent. Light and fluffy, a touch of sweetness and a touch of saltiness. Add a little lightly whipped cream and pure maple syrup, yum! To read about our latest trip, to Tokyo, go to my new blog: decadefiveme.com!