American Style Souffle Pancakes Food

JAPANESE SOUFFLE PANCAKES

Steps:

• Separate the eggs, putting all 4 of the whites into a large mixing bowl (or the bowl of a stand mixer) and 2 of the yolks into a medium mixing bowl. Discard the remaining 2 yolks (or save them for another recipe).
• Add 1 tablespoon of the sugar, the vanilla, and the baking powder to the yolks and whisk to combine. Add the cake flour (or the cake flour and cocoa powder if making the chocolate version) and milk and whisk again to combine.
• Add the lemon juice (if using), salt, and cream of tartar to the egg whites in the other mixing bowl and use an electric mixer (or the stand mixer) fitted with a whisk attachment to whip the mixture until foamy, about 1 minute on medium speed. Continue whipping while you add the remaining 5 tablespoons of sugar. Once all of the sugar is incorporated, raise the speed to high and whip until to glossy and stiff peaks, 2 to 3 minutes.
• Scoop a cup or so of the egg white mixture into the egg yolk mixture and then use a rubber spatula to gently fold the two mixtures together. Fold in the remaining egg white mixture in two batches, folding just until the two are combined.
• Heat a large, lidded nonstick skillet over medium-low heat. Once the pan is hot, spray it with cooking oil spray or grease it with butter. Spray or butter the insides of the ring molds, as well, being careful to fully coat the insides of the molds.
• Place as many molds into the skillet as you can fit comfortably (I can fit 2 in my largest nonstick skillet, but you might be able to fit 3. I usually use a small skillet at the same time with 1 mold in it, but that requires a lot of coordination and timing. If this is your first time, you might want to stick to making 1 or 2 pancakes at a time.)
• Spoon the batter into the molds, filling them until almost, but not quite full. Cover the skillet and let cook for 3 to 4 minutes. Remove the lid and carefully slide a thin spatula underneath one of the pancakes. Use a second spatula or your hand protected by a silicone oven mitt to assist as you flip the whole thing over to cook the second side. Flip all of the pancakes in the skillet(s). Don't worry if a bit of batter splatters out around the ring when you flip the pancakes. Replace the lid and cook for about 3 minutes more. When the pancakes are done, any batter that has seeped out around the edge of the ring will be nicely browned. Carefully slide the thin spatula underneat the pancake and ring again and lift the whole thing out of the pan and onto a plate. Carefully remove the ring (you may want to wait a couple of minutes to let it cool a bit). Repeat with the remaining pancakes and batter.
• Serve hot, sprinkled with powdered sugar.

AMERICAN-STYLE SOUFFLE PANCAKES

Steps:

• Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
• Separate egg yolks and whites into 2 mixing bowls.
• Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
• Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
• Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
• Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
• Serve pancakes on warm plates and top with the berry mixture.

SOUFFLé PANCAKES

Steps:

• Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.
• Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.
• Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.
• Working fairly quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper - you only want a small film on the base of the pan. Make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don't tip the pan or spread them out like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.
• Very gently, and carefully, turn the pancakes over in the pan with a fish slice or spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown and they have a slight wobble, but are not collapsing or sticky. Serve with a pat of butter, a dusting of icing sugar and a little maple syrup.