Japanese Cloud Pancakes
Description
Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them.
Ingredients
- 1 Large Egg Yolk
- 1 Tablespoon Sugar
- 2 Tablespoons Whole Milk, must be whole milk
- 1/4 Cup Cake Flour
- 1/2 teaspoon Baking Powder
- 1 Dash Vanilla Extract
For the Egg Whites
- 2 Large Egg Whites
- 1/8 teaspoon Cream of Tartar
- 1 Tablespoon Sugar
- 2 Tablespoon Water, for steaming
Instructions
- Whisk the egg yolk vigorously with 1 tablespoon of sugar until pale and frothy. Slowly whisk in the milk.1 Large Egg Yolk, 1 Tablespoon Sugar, 2 Tablespoons Whole Milk
- Sift in the flour so that it remains light and fluffy and add the baking powder and vanilla over the yolk mixture and whisk well one more time.1/4 Cup Cake Flour, 1/2 teaspoon Baking Powder, 1 Dash Vanilla Extract
- In a bowl with an electric mixer, whip the egg whites with the cream of tartar until frothy and pale.2 Large Egg Whites, 1/8 teaspoon Cream of Tartar
- Add the the sugar in a little at a time until the whites are whipped into a thick meringue that holds a peak.1 Tablespoon Sugar
- Take a scoop of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk using a fat whisk into the yolk batter as well, being careful not to deflate.
- Gently add the egg yolk mixture to the remaining egg whites, and switch to a spatula to fold together gently. Heat a large non stick pan (with a lid) over low heat. A souffle needs low gentle cooking and I found medium low to be too hot.
- Lightly brush with melted butter or nonstick spray. Using an ice cream scoop or cookie scoop, drop the batter onto the pan. Cover and cook for about 4-5 minutes.
- Remove the lid and add some more batter on top of each pancake. Also, add 1 Tablespoon of the 2 Tablespoons water in three empty spaces inside the pan.2 Tablespoon Water
- Cover once again and continue to cook for 4-5 more minutes.
- Lift the lid and use a spatula to gently lift the pancake which should release easily.
- Add any batter leftover to the top of the pancakes and then gently and slowly flip. Cover and cook for 5-6 minutes.
- Once the pancakes are golden and cooked through, gently remove and serve with powdered sugar, whipped cream, and maple syrup. Enjoy immediately! These pancakes will deflate as they sit! These are best made and eaten immediately!
Nutrition
Calories: 39kcal