Turn 2 Eggs Into Fluffy Japanese Soufflé Pancakes!

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Transcript

00:00Hey everybody, let's turn these eggs into fluffy Japanese pancakes.

00:04Give those eggs a good crack and separate the yolks from the whites.

00:09Making these pancakes fluffy might seem like rocket science, but don't sweat it.

00:14I've got all the tricks up my sleeve, and I'm spilling them in this video.

00:18Don't go anywhere, unless you're heading out for eggs.

00:23Throw a splash of milk into the yolks.

00:25Milk helps to create a lighter, fluffier texture by adding moisture and contributing to the overall batter consistency.

00:35Adding vanilla extract would be a great touch.

00:38Just make sure you don't accidentally use soy sauce instead.

00:42Unless you're feeling adventurous and really into unique flavors.

00:48Alright, let's add the flour. I'm a sifting nerd.

00:51But if you just dump it in, your pancakes will still be awesome.

00:55I use cake flour, but all-purpose works too.

01:01I'd suggest adding the flour little by little instead of dumping it all in at once.

01:05That way, the dough won't get too thick.

01:08We're aiming for a nice, creamy consistency.

01:13Alright, let's set this mix aside and give it some time.

01:16Now, let's dive into the whites.

01:19Grab your mixer and start whipping on low speed.

01:21If you want to whisk by hand, go for it.

01:24But it's going to be a workout.

01:28Once you see some foam, start adding the sugar bit by bit.

01:35Gradually crank up the mixer speed to high.

01:37Oh, and I almost forgot.

01:43It's a really good idea to pop the egg whites in the freezer for 10 to 15 minutes before you start whipping them.

01:49Cold egg whites trap air more effectively, which results in a fluffier, more stable meringue.

01:54Whip the egg whites until stiff peaks, but don't go too far.

02:02Once they're shiny and can hold their shape, stop.

02:05I messed up once and whipped them too much.

02:08The batter ended up too runny.

02:09We finally made it.

02:14Add about a third of the egg whites into the egg yolk mixture.

02:21Stir it well until smooth, but leave the mixer out of it.

02:28Drop a comment below and let me know which country you're watching from.

02:31Now, pour this mixture into the rest of the egg whites.

02:41And while you're at it, I'd love to hear your thoughts on how I can make my videos even better.

02:48Gently fold it all together with a spatula.

02:51Don't use a whisk or mixer.

02:53Keeping it light and airy is key.

02:55This technique creates air pockets that make the pancakes rise to incredible heights when cooked.

03:01That's how tasty it ended up.

03:09Let's grab a pastry bag, but if you're feeling rebellious, you can totally skip it and just go without.

03:19Alright, transfer the mixture into a pastry bag.

03:21If you don't have one, no worries.

03:23Just use a regular bag and cut off a corner.

03:28Actually, you can just gently spoon the mixture if you prefer.

03:31Turn the stove to low heat.

03:35As you can see, I keep the flame super low so it doesn't go out.

03:37And give it a quick oil.

03:42Getting the right heat is crucial for making Japanese pancakes.

03:46If it's too high, the pancakes will puff up fast, but also deflate just as quickly once you take them out of the pan.

03:52Now, gently squeeze the batter onto the preheated skillet.

03:59You'll notice it holds its shape and doesn't spread out.

04:01That's your meringue, flexing its muscles, showing its whip to perfection.

04:07Let's pick up the pace and jump ahead.

04:09Add a few drops of water to the pan.

04:14This will create steam to help the pancakes stay moist.

04:20Cover with a lid and cook for 7 to 10 minutes.

04:22It should cook very low and slow.

04:24Try not to lift the lid.

04:30Nice job.

04:32Now let's flip these bad boys without making a mess.

04:36Honestly, I'm a bit nervous.

04:37I've had some epic fails before.

04:39If you like my video, don't forget to subscribe.

04:44Just under a million to get a million subscribers.

04:48Whew, so far, so good.

04:51Let's toss in a few more drops of water.

04:55Slap a lid on it.

04:57And let it cook for another 5 minutes or so.

05:03Getting pancakes fluffy takes a bit of effort.

05:06I had a few flops before nailing it.

05:09But even when they didn't look perfect,

05:11they were still soft, tender, and tasty.

05:15From my experience, the secret to fluffy pancakes

05:18is whipping the meringue just right and cooking on low heat.

05:22Thanks for watching.

05:23See you later.

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