JAPANESE SOUFFLE PANCAKES


This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.

INGREDIENTS:
VERSION 1: WITH BAKING POWDER
  • 6 tbsp cake flour
  • 2 1/2 tbsp milk
  • 1 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/2 tbsp full fat mayonnaise or kewpie mayonnaise (this is the Japanese mayonnaise)
  • 3 tbsp granulated white sugar
  • 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)

VERSION 2: WITHOUT BAKING POWDER
  • 5 tbsp cake flour
  • 1 1/2 tbsp milk
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp granulated white sugar
  • 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
  • 1/4 tsp cream of tartar

DIRECTIONS:
For full directions kindly visit kirbiecravings.com.

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