Hi sweeties!
Recently I tried my hand at making some Japanese Souffle Pancakes. They're known for being light, fluffy and jiggly! The secret lies in the egg white meringue and the slow cooking on low heat.
Recipe from Just One Cookbook.
Attempt No.1
I'm very, very grateful for our electric whisk, if not my hand will probably ache after trying to whip up a meringue with stiff peaks.
My sister bought a new plate from Ikea!
My first try resulted in a sloppy looking pancake which tasted good despite its looks!
Tasted like a light fluffy cake, but could be more moist. Was too lazy to sieve the icing powder so it wasn't very pretty LOL! We were pretty impatient by then. Cooking these pancakes, excluding the mixing of ingredients, took almost 20 minutes!
Also, nothing can beat fresh strawberries, even if they are Korean frozen strawberries :( The pancakes are excellent with nutella though!
My mum bought me some fresh strawberries, so I made another batch of souffle pancakes!
Here's Attempt No. 2.
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| neater this time round, but despite using a soup ladle, the pancakes were still not very round. |
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| My pancakes were much taller in the second round! Looking good! |
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| Got my sister to help me out with the plating and photography heehee. We used a ramekin, icing powder and my old cloth map for extra styling points. |
Not sure how to make my pancakes taller - seems like they deflate with time HAHA! Probably will try another recipe and experiment a little more! I also LOVE the fresh strawberries. Pancakes also tasted pretty good with honey!
Initially I was wondering if the effort was worth it for these pancakes, but after the second attempt I realised that I really enjoyed these insanely fluffy pancakes more than the usual western style, flatter kind of pancakes! The temperature is really finicky though, especially when I have no idea how to gauge how hot my pan is.
Nevertheless they were fun to make. What have you guys been cooking up in your kitchen?
Love,
Skye
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