Japanese Fluffy “Soufflé” Pancake (version 2) 日本風フカフカパンケーキ

When we made Japanese fluffy pancakes for the first time they turned out pretty well. But when we tried to make them again, we learned that the success of the first batch was just beginner’s luck. Subsequent attempts were not particularly successful. (They were not very fluffy. They were basically just your run-of-the-mill usual pancakes). So we went on a fact finding; YouTube search for fluffy pancake recipes and came up with this version. The major changes include how the egg white is whipped and how the pancake batter is cooked. Vinegar and corn starch are added to the whipped egg whites to make them more stable. The batter is essentially cooked in two layers with the second layer added after the first layer has cooked a bit and firmed up.  In addition several drops of water are added to the pan so the pancake is steamed a bit while it cooks. 

Ingredients
3 eggs separated. (2 yolks, are used in the batter. 3 egg whites are used in the meringue)
1 tbs. milk
1/2 tsp. vanilla
3 tbs. (30 g) flour
1/2 tsp baking powder

for the meringue
The 3 egg whites from the 3 separated eggs listed above
1 tsp. vinegar or (1 tsp lemon juice or 1/4 +1/8 tsp creme de tartare)
1/4 cup (50g) sugar
2 tsp. corn starch

Directions:

Mix the egg yolks, milk, vanilla, flour and baking powder in a bowl. Set aside. Make the meringue by whipping the egg whites in a stand mixer. When they start to expand add the vinegar and continue whipping. Then add the sugar in 3 batches. When fully whipped fold in the corn starch. The meringue should look like #1. Quickly mix some of the meringue into the milk mixture (#2). Once all blended slowly fold in the remaining meringue (#3). 

Preheat a non-stick frying pan with a high rim on low flame. Add the neutral oil and spread thin using a paper towel. Using a medium ice-cream scoop, add the first layer of batter (#4). Add several drops of water between the each pancakes and put on the lid. After 3 minutes, add more batter on the top (#5). Again add drops of water, put on the lid and cook for 6-8 minutes then carefully flip over (#6). Add several more drops of water, put the lid back on and cook another 5 minutes.

 

These pancakes were certainly better than the previous less-than-successful batches we made. The addition of the vinegar and cornstarch made the meringue much thicker. The cooking method using two layers and several drops of water increased the thickness of the pancake. 

Spinach Soufflé (easy version) ほうれん草のスフレ

My wife is partial to spinach soufflé. Previously I made it the traditional way by separating the egg yolks and whites. Then making a béchamel sauce in which I put the egg yolks. The whites are whipped before being incorporated into the béchamel sauce too. Then we learned from Jacques Pepin that there are two simpler ways to make souffle. One is to just use a whole egg rather than separating it. The other was to make  a corn soufflé  without even making a béchamel by using fresh corn pure instead. Those two methods were much easier. Recently we tried a variation of another soufflé recipe from Pepin which he called (Maman’s cheese soufflé recipe). We saw the recipe presented on YouTube. Again we used whole eggs rather than separating the yolks and whites. Although we adopted the idea of using a whole egg in the souffle, we did not make Maman’s cheese souffle instead we tailored the recipe to make spinach souffle by adding spinach and onion. It did not rise as much as we expected but it was pretty good. We served it with roasted lamb with mushroom port wine sauce (picture #1).

We cooked it in small but deep ramekins (picture #2). If we used shallower and wider opening vessels like one used by Pepin, it may have risen more but this was just fine and tasted really great.

Again, we modified the recipe in several ways. One modification is that I used much less butter than is used in classic Béchamel sauce; in the classic the same amount of butter and flour is used. I add finely chopped onion and/or mushrooms in addition to the butter. The flour coats the surface of the fat covered onion and makes the resulting Béchame without lumps. This is not a precise recipe but just a note for myself.

Ingredients: (made two large ramekins full, 2 inches in diameter)
1 medium shallot, finely chopped
2 tbs unsalted butter
3 tbs Ap flour
1/2 cup or more milk
1/4 cup spinach, cooked and moisture squeezed, finely chopped (I cooked it without added water in a wok with a lid and then squeezed out any remaining moisture using a ricer).
1/2 cup Gruyere cheese, grated
3 large eggs, well beaten
Back pepper, salt and nutmeg for taste

Butter and grated parmesan cheese to lightly grease the ramekins.

Directions:
In a frying pan, melt the butter and cook the shallot for a few minutes, add the flour and mix for one minute after the dry flour disappears
Add cold milk at once and mix using a silicon spatula until well mixed and thickened. Add the cheese and mix (adjust the thickness by adding more milk)
Add the spinach and seasonings and let it cook for 5 minutes then add to the beaten eggs and mix.
Pour the mixture into the prepared ramekins (70% full) (as per Pepin, this can be stored in the refrigerator for a few days before cooking).
Bake for 30-35 minutes in a preheated 375F oven (I used our toaster oven in convection mode).

It did not rise as much as our previous soufflé but it did rise and tasted great with good texture. This is much easier to make. My wife was quite satisfied with it.