Jàpànese Souffle Pàncàkes

Jàpànese Souffle Pàncàkes

INGREDIENTS:

VERSION 1: WITH BÀKING POWDER

• 6 tbsp càke flour
• 2 1/2 tbsp milk
• 1 tsp bàking powder
• 1/4 tsp vànillà extràct
• 1/2 tbsp full fàt màyonnàise or kewpie màyonnàise (this is the Jàpànese màyonnàise)
• 3 tbsp grànulàted white sugàr
• 2 làrge eggs, egg whites ànd egg yolks sepàràted (keep egg whites chilled in fridge until reàdy to use)

VERSION 2: WITHOUT BÀKING POWDER

• 5 tbsp càke flour
• 1 1/2 tbsp milk
• 1 tbsp butter, melted
• 1/2 tsp vànillà extràct
• 2 1/2 tbsp grànulàted white sugàr
• 2 làrge eggs, egg whites ànd egg yolks sepàràted (keep egg whites chilled in fridge until reàdy to use)
• 1/4 tsp creàm of tàrtàr

DIRECTIONS:

VERSION 1

1. In à medium bowl, àdd milk, bàking powder, vànillà, màyonnàise ànd egg yolks. Sift in càke flour using à flour sifter or fine mesh stràiner (màke sure you don't skip this!). Mix with à whisk until bàtter is smooth ànd mixture is à pàle yellow.
2. In the bowl of à stànd mixer, àdd chilled egg whites ànd sugàr. Màke sure your mixing bowl ànd whisk àttàchment àre completely cleàn ànd dry. If there is àny oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer àllows, until stiff peàks form. (Àbout 2-3 minutes.) Your meringue should be àble to hold its form ànd if you turn the mixing bowl upside down, the meringue will not slide out.
3. Using à spàtulà, scoop out one third of the meringue ànd àdd to your egg yolk bàtter. Gently fold the meringue into the bàtter until there àre no more white streàks. Màke sure you stàrt your folds from the bottom, so thàt the bàtter àt the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hàrd, the meringue will lose its structure. Once the meringue hàs been incorporàted, àdd in ànother third. Fold in. Ànd then the finàl third. Àt the end, you bàtter should be very light ànd àiry, with the meringue only just incorporàted to the point where there àre not visible white streàks.
4. If this is your first time màking these, you mày wànt to stàrt with just one às à test, to determine the heàt setting for your stove ànd how long to cook the pàncàkes. But the directions I àm shàring is for how I would normàlly cook these. Àdd two ring molds to à làrge skillet. Sprày the insides of the ring molds with cooking oil sprày. I found thàt this is the best method to greàse, às it completely greàses the interior of the molds ànd àlso the bottom where the pàncàkes will be, but doesn't spreàd greàse to the rest of the pàrts of the pàn you won't be using.
5. .............
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