Japanese Souffle Pancakes Recipe (Print Version)

# Ingredients:

→ Base

01 - 65g egg whites
02 - 35g egg yolks
03 - 25g granulated sugar
04 - 35g cake flour
05 - 15g milk

→ Other Ingredients

06 - 5g lemon juice
07 - 5g cornstarch
08 - 3 pinches salt

# Instructions:

01 - Sift cake flour and salt. Preheat pan on low heat. Lightly oil pan surface.
02 - Whip egg whites with lemon juice until bubbly. Add sugar in two parts, whipping until stiff peaks form.
03 - Mix in cornstarch, then egg yolks. Fold in flour mixture and milk until just combined. Transfer to piping bag.
04 - Pipe batter into 4 tall mounds. Add water, cover, cook 3 minutes.
05 - Add remaining batter on top. Add water, cover, cook 4 minutes.
06 - Flip when sides are dry. Add water, cover, cook 4 minutes more until done.

# Notes:

01 - Must serve immediately for best texture
02 - Temperature control is crucial for success
03 - Don't overmix batter to maintain fluffiness

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