Japanese Souffle Pancakes - スフレパンケーキ

As promised!  Here is my attempt at making the famous, Instagram star of pancakes - Japanese Soufflé Pancakes!  I followed Just One Cookbook's recipe and instructions - with the exception of the fresh fruit and cream as I did not have those available when I attempted the recipe.

Beat 3 egg yolks,
2 drops almond essence (I switched out the vanilla)
and 1 1/2 Tbsp full fat milk until light and fluffy.

Sift dry ingredients of 1/4 cup cake flour and 1/2 tsp of baking powder and gently whisk into egg yolk mixture.









Take out egg whites from freezer after 15 minutes and beat adding the sugar 1/3 at a time until soft peaks form.










Fold a small portion of egg whites into the egg yolk mixture. Then add another portion - gently folding every time.  Add the egg yolk and egg white portion into the remaining egg whites and softly fold - do not beat out the air bubbles!!!

Grease pan and put on low heat; add batter when the pan is at 300 degrees F or 150 degrees C.  Have water in a cup beside you as you will need to add water in the empty spaces between the pancakes.

Making sure to stack the batter tall - not wide! Add 1/3 Tbsp of water into the spaces between the pancakes and cover to cook 6-7 minutes.  Keep a good watch as the cooking time depends on the stove, pan and lid used.  After flipping the pancakes, add another 1/3 Tbsp water to the empty spaces and cook another 5 minutes - covered.  Then serve as you like!