Perfect Homemade Pancakes | Japanese Soufflé Vs. American Style

Ingredients

• 1 large egg
• 1.5 cups (386g) whole milk
• 2 cups (300g) all-purpose flour
• ¼ cup (62g) granulated sugar
• 1 tsp (4g) fine sea salt
• 1 Tbsp (12g) baking powder
• ¼ tsp (1g) baking soda
• 2 Tbsp (21g) melted unsalted butter, plus more for serving
• Cooking spray or butter, for greasing
• Maple syrup, for serving (optional to smoke the maple syrup with hickory chips in a smoking gun)
• 2 large eggs, separated
• 1 Tbsp (14g) whole milk
• 1 tsp (3g) vanilla extract
• ¼ cup (30g) cake flour
• ¾ tsp (3g) baking powder
• ½ tsp (1g) fine sea salt
• 2.5 Tbsp (35g) granulated sugar
• Cooking spray, for greasing
• Water, for steaming
• Whipped cream, to serve
• Powdered sugar, to serve
• Unsalted butter, to serve
• Maple syrup, to serve

Instructions

1. In a small bowl, whisk together the egg and milk until evenly combined.
2. In a separate bowl, whisk together the flour, sugar, salt, baking powder and soda.
3. Whisk the wet ingredients into the dry until a batter begins to form. While whisking, pour in the melted butter and continue to whisk until a mostly smooth batter forms; it’s ok if there are a few lumps. Let the batter rest for about 5 minutes.
4. Preheat a nonstick skillet over medium heat and grease with cooking spray or butter. Once hot, spoon in ¼ cup dollops of the batter, making sure to leave space between each to have room to spread. Cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 1-3 minutes, or until golden brown and cooked through but still bouncy to the touch. Repeat with the rest of the batter.
5. Top with butter and a drizzle of maple syrup to serve.
6. Add the egg yolks to a medium bowl and whisk together with the milk and vanilla extract. Sift in the flour, baking powder and salt and whisk to combine.
7. In a separate medium bowl, whisk the egg whites with an electric mixer. Once soft peaks form, slowly stream in the sugar and continue to whip until stiff, glossy peaks form.
8. Fold in a ¼ of the meringue into the batter until fully incorporated. Repeat this 3 more times until all of the meringue is incorporated. The batter will be smooth and very fluffy; make sure not to overmix and deflate the egg whites.
9. Transfer the batter to a piping bag fitted with a round tip or without a tip and then cut the tip off the piping bag.
10. Heat a nonstick skillet that you have a tight fitting lid for over low heat until hot. Spray with cooking spray and wipe off any excess with a paper towel.
11. Pipe two evenly sized mounds of batter into the pan, using about half of the batter. Make sure to leave enough space between each pancake. Add a spoonful of water to the blank part of the pan and immediately cover. Let steam and cook for 5 minutes.
12. Lift the lid and pipe another large mound of batter on top of the two pancakes. Add another spoonful of water, cover, and cook for an additional 3-4 minutes.
13. Remove the lid and carefully lift the edge of one of the pancakes with a spatula and gently let the pancake roll over onto its other side. Repeat with the second pancake. Add another spoonful of water, and cover. Cook for 3-4 minutes or until golden brown on the bottom and cooked through; it's important to make sure the pancakes are cooked through or they will deflate when removed from the pan. Remove the pancakes to a plate. Repeat with the remaining batter.
14. Top the pancakes with butter, whipped cream, a dusting of powdered sugar and maple syrup. Serve!