Instructions
Step 1: Separate the egg yolks and egg whites into two clean bowls.
Step 2: In the bowl with the egg yolks, whisk together the milk and vanilla extract.
Step 3: Sift in the flour and baking powder, then mix until smooth.
Step 4: Add the cream of tartar to the egg whites and beat with a mixer until foamy.
Step 5: Gradually add the granulated sugar while beating until stiff peaks form.
Step 6: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
Step 7: Carefully fold in the remaining egg whites without deflating the batter.
Step 8: Heat a nonstick skillet over very low heat and lightly grease with butter.
Step 9: Scoop tall mounds of batter onto the skillet to create thick pancakes.
Step 10: Add 1 tablespoon of water to the skillet away from the pancakes and immediately cover with a lid.
Step 11: Cook for 4–5 minutes until the bottoms are golden brown.
Step 12: Carefully flip the pancakes and cook covered for another 4–5 minutes until fluffy and cooked through.
Step 13: Transfer the pancakes to serving plates and top with whipped cream and sliced strawberries.
Step 14: Dust with powdered sugar and garnish with fresh mint leaves before serving.
Storage and Reheating Tips
Japanese soufflé pancakes are best enjoyed immediately while warm and fluffy.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheat gently in the microwave for 10–15 seconds or warm in a covered skillet over low heat.
Avoid overheating, as the pancakes may lose their soft soufflé texture.
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