Breakfast

Japanese Soufflé Pancakes

1 cup (250 mL) milk
1 Tbsp (15 mL) white vinegar
1 cup (250 mL) flour
2 tsp (10 mL) baking powder
2 Tbsp (30 mL) sugar
½ tsp (2 mL) salt
3 eggs, separated
2 egg whites
¼ tsp (1 mL) vanilla

Instructions:

Combine milk and vinegar in a medium bowl. Allow to sit until milk has curdled slightly, 5 min.

Sift together flour, baking powder, sugar and salt in large bowl.

Beat all egg whites in glass bowl with mixer until stiff peaks form. Add egg yolks and vanilla to the soured milk and mix well until combined.

Pour milk mixture into dry ingredients and combine. Fold in egg whites carefully, beginning with a little at a time. Some white streaks are okay. Do not overmix.

Heat griddle or frying pan over low-medium heat and melt butter.

Using ¼-cup measure, scoop batter onto the buttered griddle/frying pan. Cook until bubbles appear on the top and the bottom is golden brown, about 4-6 minutes. Flip and cook until pancakes are double in thickness, another 3-5 minutes. Optional: you can pour the batter into pastry molds for more uniform soufflé pancakes.

Enjoy with your favourite toppings: syrup, fresh fruit, etc.

Servings: 4