Wheat Free Japanese Soufflé Pancakes

Total time40 min

Prep time20 min

Cook time20 min

4.5

(26)

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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 tip
Choose 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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