It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.
Souffle Pancakes スフレパンケーキ
While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do)
Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by, especially if you are planning to stack it up.
To make the egg yolk batter, mix in all the ingredients together, egg yolks, milk, vanilla extract, plain flour, and corn starch together until smooth.
Then, in another clean bowl, whip up egg white and vinegar together until frothy. Then, gradually add in fine sugar and beat until stiff peaks.
Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes making sure that the bottom is not burnt.
Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
Cook for another 4 to 5 minutes until golden brown, immediately transfer onto a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
I was intrigued when I heard about Red Bean Jelly as I have never thought about the making it into jelly before. Red Bean has always been on the heavy side for me when it comes to dessert as it’s usually very rich and sweet. While as for jelly, I always depict it as light and refreshing, perfect dessert choice after a heavy meal. When I got to try out Mizu Yokan (Red Bean Jelly) in Japan, I was amazed! The flavor of the red bean was strong, yet it was still refreshing.
I was told that the Japanese love their jelly during the summer. Apparently, there are a few different variations of Yokan in Japan. Some would make the jelly with strained red bean paste (like I do here) to give a smoother texture, while some would add in whole soft-boiled chestnuts or use unstrained red bean paste to give texture to the jelly.
My experience staying at a traditional Ryokan was amazing. Make sure to check out my travel vlog where I got to try out being in the hot spring and Japanese traditional multi-course dinner, Kaiseki. This was also where I got to try out the traditional dessert, Mizu Yokan for the first time. I just had to recreate the dessert for you guys!
Red Bean Jelly (Mizu Yokan) 水ようかん
I couldn’t find Japanese red bean paste in Singapore, so I made it using local red bean paste that was pre-made ready for Chinese bao. Indeed, the type of paste you use here will determine the color of your jelly. I believe you will get a darker and less opaque end result if you use Japanese red bean paste. As there was higher oil content in my local red bean paste, my jelly a little different. I would highly recommend you guys to find Japanese paste for this recipe if you can. I did have to make some adjustment to the recipe to perfect it as I feel I don’t like my jelly to be too rich and too sweet. But, feel free to actually change it up to your liking! The recipe is actually very versatile. If you like your jelly to be firmer, just add a little more agar agar powder. Omit the extra sugar if you think it is too sweet. For me, it’s perfect.
If you are looking for a soft, fluffy yet slightly chewy perfect white bread recipe. This post is for you.
You may spread some butter and jam on these Japanese Butter Rolls, make it into sandwiches or just eat it plain. It’s a basic bread dough that you should master it. Once mastered, you could experiment and make different variations.
Sure you say this looks like Crescent Roll, but I beg to differ. (Well, maybe you could say it’s my version of Crescent Roll)
Recipes of Crescent Roll often result in a more dense and compact bread. Which, I think it’s not look appealing. Basically, not a good bread dough.
This is beauty. After all the hard work, you will sure feel good that you made your own bread! It reminds me of buttery flaky croissants. I am dying to try to make my own croissants, but the weather in Singapore is killing me. I doubt the butter is going to fold in probably. (oh well, I think I’m still going to try it out…)
Ain’t they gorgeous?
They are good for a few days. Since they are homemade, they will start to stale. Just use it to dip curry gravy, make it into croutons or bake some bread pudding. But I doubt it will last that long. My family loved it so much that they will take one whenever they pass by the basket. It’s just this good!