Japanese Souffl Pancakes Recipe
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Date: 2020-05-15
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Comments and reviews: 9
dontwanadisplay
So real talk, when your folding in your 2 mixes, why do you fully combine them each time? instead of just mostly combine them, and then add more, for the 3 times you said to. obviously, you'd want them to be fully mixed by the end. But i just feel you do so much more work fully combining 3 times, aka more playing with the whip, and ending up with a mix that seems just mixed, not folded. defeating the purpose of trying to be careful not to over work it. so again, why fully mix them 3 times instead of just - mostly, mostly, fully. i probably wont try it anyway, they do look amazing though, so let me know if you see any difference in result of working the mix less with the method i mentioned.
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So real talk, when your folding in your 2 mixes, why do you fully combine them each time? instead of just mostly combine them, and then add more, for the 3 times you said to. obviously, you'd want them to be fully mixed by the end. But i just feel you do so much more work fully combining 3 times, aka more playing with the whip, and ending up with a mix that seems just mixed, not folded. defeating the purpose of trying to be careful not to over work it. so again, why fully mix them 3 times instead of just - mostly, mostly, fully. i probably wont try it anyway, they do look amazing though, so let me know if you see any difference in result of working the mix less with the method i mentioned.
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Jim
Using chilled egg whites is taboo. This is basically the same procedure as making a chiffon cake. It is very crucial to use room temperature egg whites that's the rule of the thumb. check any cookbook from A-list chefs and you will never see chilled egg whites being recommended for this purpose. These pancakes could have been fluffier if the eggs were at room temperature, ask any professional pastry chef if you do not believe me.
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Using chilled egg whites is taboo. This is basically the same procedure as making a chiffon cake. It is very crucial to use room temperature egg whites that's the rule of the thumb. check any cookbook from A-list chefs and you will never see chilled egg whites being recommended for this purpose. These pancakes could have been fluffier if the eggs were at room temperature, ask any professional pastry chef if you do not believe me.
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Cynthia
Oh yeah! I will be making these very soon. Now, I don t eat much so should I cook all of them and refrigerate or what will give me the best result with leftovers? Exactly how I would serve, whipped cream and strawberries. I ll go the extra mile and make strawberry syrup to serve with them. How about cream cheese whipped with cream and sweetened? I bet that would also be tasty.
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Oh yeah! I will be making these very soon. Now, I don t eat much so should I cook all of them and refrigerate or what will give me the best result with leftovers? Exactly how I would serve, whipped cream and strawberries. I ll go the extra mile and make strawberry syrup to serve with them. How about cream cheese whipped with cream and sweetened? I bet that would also be tasty.
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msr111
Last night I watched some TV show feature a restaurant making these very pancakes. They were so fluffy they jiggled a bit. The color on your pancakes was gorgeous! And, maybe dip each bite into a bit of maple syrup or a thin fruit sauce. I wonder if they could be baked in ramekins in the oven and obtain similar results.
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Last night I watched some TV show feature a restaurant making these very pancakes. They were so fluffy they jiggled a bit. The color on your pancakes was gorgeous! And, maybe dip each bite into a bit of maple syrup or a thin fruit sauce. I wonder if they could be baked in ramekins in the oven and obtain similar results.
reply
protomanv5481
Just made them! I made quite a few mistakes while cooking them but I managed to salvage two respectable pancakes! I added lemon zest to my batter and they taste great! I think the vanilla extract is missing from the description.
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Just made them! I made quite a few mistakes while cooking them but I managed to salvage two respectable pancakes! I added lemon zest to my batter and they taste great! I think the vanilla extract is missing from the description.
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Bell
Love your videos and recipes. Just some info, eggs separate easily if chilled, but whip up better if you allow them to come to room temperature. Sometimes this process is confused with whipping cream.
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Love your videos and recipes. Just some info, eggs separate easily if chilled, but whip up better if you allow them to come to room temperature. Sometimes this process is confused with whipping cream.
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anny
Gochujang mama, happy early mother's day! I was currently binging your videos! Really loved your horchata variations! Going to make your albondigas! Thank you for another great video!
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Gochujang mama, happy early mother's day! I was currently binging your videos! Really loved your horchata variations! Going to make your albondigas! Thank you for another great video!
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razony
Just came across you and these look great. I'm kinda a big guy and from the looks of those (Freaking yummy) I may need around 20 of those nice looking cakes. Thanks!
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Just came across you and these look great. I'm kinda a big guy and from the looks of those (Freaking yummy) I may need around 20 of those nice looking cakes. Thanks!
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MAD
Wow! Never made them but I will! They look delicious. However, everything you make looks delicious. Your Amazing. Keep being you my friend. Have a great day. Your the!
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Wow! Never made them but I will! They look delicious. However, everything you make looks delicious. Your Amazing. Keep being you my friend. Have a great day. Your the!
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