Japanese Soufflé Pancakes

Gram cafe & Pancake just opened in San Francisco and they are famous for their premium soufflé pancakes. So I found the recipe online to try.

Ingredients

Eggs - 4 large
Whole milk - 3  Tbsp
Pure vanilla extract - ½ tsp
Cake flour - ½ cup
Baking powder - 1 tsp
Sugar - 4 Tbsp
Vegetable oil - 2 Tbsp, for greasing the pan
Water - 4 Tbsp, for steaming
Toppings & Fillings
powder sugar - 2 Tbsp
Fresh berries
maple syrup

Whipped cream

Steps

1. Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.
2. Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. 

3. In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy. Sift the cake flour and baking powder into the bowl. Whisk to combine thoroughly (but do not over-mix). Set aside.
4. After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating egg whites. When the egg whites turn frothy and pale white, gradually add in sugar (roughly ⅓ at a time). Continue to whip the egg whites. The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with stiff peaks slightly bending over.

5. Heat the large non-stick frying pan over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have a spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture.
6. Take ⅓ of egg whites and add to the egg yolk mixture. Whisk together. Next, take half of the egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites.  Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!

7. Since I was not skillful enough to do this freehand. I used a mousse ring lined with parchment paper to help cooking the pancake. Place the rings on the frying pan, and then scoop the batter to make a tall pancake. Set timer for 6-7 minutes, add 1 Tbsp water in empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. 

8. After 6-7 minutes passed, remove the rings and parchment paper, flip the pancake VERY GENTLY. Add water in empty spaces, cover the pan, and set a timer for 4 to 5 minutes to cook the other side on the lowest heat.

9. Once they are nicely browned, transfer the pancakes to your serving plates. Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!