A weekday visit with 2 colleagues to a well-known Japanese-styled cafe prompted this recipe. We were on a shoes shopping mission and since we rarely visit the central area after work (because we work at the western side), we decided to treat ourselves to a good dinner.
One of the highly recommended dessert on the menu is souffle pancakes. Their pancakes are about an inch thick and made only on order. Hence you had to wait about 20 minutes for your pancakes. That particular evening, we waited for an hour. I got mad. I stood up, paid the bill (minus pancakes, of course) and left.
The reviews found at hungrygowhere.com stated this cafe as a place with great food but bad service. I agree. They were staffed by young, inexperienced boys and girls (literally that young) who just stood around waiting to pick up food from the kitchen but mostly ignoring the waving hands of customers asking for service or the beeping service buttons. Strange concept of service.
To be fair, their food is good. The pasta is really well done. And at least the manager noted our unhappiness and gave us a 10% discount off the bill for the long wait.
To make up for missing a taste of souffle pancakes, I decided to make my own. Chu needed refreshing too..:P
Sourdough souffle pancakes (adapted from Cookpad)
- 2 eggs, separated
- 20 grams sugar
- 15 grams milk
- 20 grams butter, melted
- 1/2 tsp vanilla extract
- 1 tbsp condensed milk
- 5 grams cake flour
- 50 grams 100% sourdough starter (I used discard)
- pinch of salt
- 1/2 tsp baking soda
- butter for greasing pan
- Add egg yolks, sugar, milk, butter, vanilla extract, condensed milk, cake flour and sourdough starter in a bowl. Mix well to combine.
- In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks.
- Heat up pan over low fire and grease lightly with butter.
- Add baking soda to egg yolk batter. Mix well to combine.
- Fold in egg whites to egg yolk batter. The end result will be slightly lumpy.
- Pour a scoop of batter onto heated pan. Flip over when bottom is golden brown. Cook until both sides are golden brown. Do not press down on the pancakes with the spatula.
- Dust with icing sugar, top with butter, drench with maple syrup and serve warm.
The texture is really different. Very light, fluffy with a strong egg taste.
I couldn’t get it to an inch high. It’s not that easy to get it to that height using a pan or griddle and make sure the insides are cooked whilst the top or bottom is not burnt. If attempting pancakes of that height, I think baking is the way.
I used a mini pan (used for cooking eggs) to make the pancakes. I tried using a 8 cm round food ring to cook and though I greased the sides liberally, the pancake stuck to the ring. By the time I removed it, the pancake had deflated to a sad wrinkled and flat state.
We shall visit that cafe someday again to try the pancakes. 🙂