Oral Allergy Syndrome Friendly Japanese Soufflé Pancakes
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Learn more →Ingredients
2 servings
For the batter
- 3 large eggs, separated
- 2 tbsp whole milk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
For the meringue
- 3 tbsp granulated sugar
- ¼ tsp cream of tartar
For cooking
- 1 tsp neutral oil (such as canola or vegetable oil), for greasing
- 2 tbsp water, for steaming
For serving
- powdered sugar, for dusting (optional)
- maple syrup, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the 3 egg yolks, milk, and vanilla extract until smooth and pale yellow. Sift in the flour and baking powder, then whisk until the batter is smooth with no dry streaks.
- 2
In a clean, grease-free bowl, beat the 3 egg whites and cream of tartar with an electric hand mixer on medium speed until foamy, about 1 minute. Increase to high speed and gradually add the granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form — the whites should hold a firm peak that barely curls at the tip when the beater is lifted, about 3–4 minutes total.
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