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  • (lively music)

  • - So soft and so jiggly!

  • Hey, guys, it's Inga.

  • And today,

  • I'm gonna be making some super fluffy souffle pancakes.

  • I've been seeing these pancakes pop up everywhere

  • both on the Internet and in real life.

  • They're basically exactly like what you would imagine.

  • This beautiful cross between a souffle and a pancake.

  • When I had a chance to try them,

  • that first bite, I feel like that's the closest

  • we would ever get to taking a bite of a cloud.

  • It's that airy.

  • This trend actually started in Japan.

  • And when it all first began,

  • there were lines out the door every single day

  • for people who wanted a bite

  • of this fluffy cloud-like pancake.

  • Since I won't be traveling anytime soon,

  • and I really want a taste of it,

  • I'm gonna be making it at home.

  • (claps)

  • Let's get started.

  • A lot of these ingredients will be the same ones you need

  • when you make your usual pancakes.

  • We need some eggs, some milk, oil, flour, sugar, vanilla,

  • and a little bit of baking powder.

  • Pretty, pretty straightforward ingredients.

  • It's more the steps that might be a little more tricky,

  • but we'll be able to do it.

  • So the first step is to separate your egg yolks

  • from your egg whites.

  • I'm going to put that in here.

  • We're going to add milk and oil.

  • Then I'm also adding in some vanilla

  • just to give it a little boost of flavor,

  • and that's all there is for our wet ingredients.

  • Just stirring to combine them.

  • (whisk banging)

  • That's about good.

  • We can add in our dry ingredients.

  • Just adding in flour, baking powder, and let it snow.

  • I always like sifting dry ingredients.

  • It makes your batter a little smoother.

  • (whisk scratching)

  • This is what we're working with right now.

  • It's a little on the thicker side.

  • That's okay because we'll be mixing it

  • with our meringue mixture.

  • Set this aside for now,

  • and I'm gonna start working with our egg whites.

  • I'm using my stand mixer for this part

  • because I don't have a hand mixer,

  • and I know if I whisk this by hand to get stiff peaks,

  • I will not have a hand anymore by the end of this.

  • And I will slowly gradually add in our sugar.

  • (mixer whirring)

  • (bright music)

  • Okay.

  • This is always the best thing to watch.

  • What we're gonna do now is basically combine

  • our fluffy meringue here with our pancake batter.

  • I think my pancake batter got a little, a little thick.

  • Scoop in a little bit first,

  • and it's okay if you're a little rougher here,

  • making sure this is well-combined,

  • instantly making it paler in color.

  • This also looks like what I remember it to be

  • when I watched the people at the restaurants do it.

  • Look at this ribbony texture.

  • This

  • is looking pretty good.

  • We're just going to slowly fold this all in.

  • Now you guys probably understand

  • why the pancake has all that airiness.

  • It's exactly because of the meringue.

  • All that air we just whipped into these egg whites,

  • that's what's going to give us

  • that perfect, cloud-like airiness later.

  • I can feel how just like light it's getting.

  • This is a bowl of fluffiness.

  • This looks good enough to eat already.

  • Oh, my goodness, mesmerizing.

  • You don't want to overmix this,

  • so we're gonna stop.

  • What's important though,

  • is that we have to go immediately into making the pancakes.

  • It feels like they sit for too long, it's gonna get watery.

  • Nobody wants watery pancakes.

  • I'm going to get everything ready now,

  • (claps) so that we can start.

  • So excited.

  • I have my fluffy, fluffy batter here.

  • Scoop some out like that.

  • Wow.

  • I'm so tempted to just eat it like this.

  • First one is right here, just adding a little bit.

  • I do one there too on the other side.

  • Let it sit right there.

  • Adding

  • even more on there

  • because you want it to have again that volume so that.

  • It looks like I'm being greedy

  • but I promise it's for volume.

  • I'm gonna do the same with this guy over here.

  • This is what I saw them do at the restaurants too.

  • This is what they look like now.

  • You can see they're like little

  • bread doughs with a little top and a bottom.

  • Add a little bit of water

  • (sizzling)

  • because it creates steam,

  • which will keep the pancake cooking without drying it out.

  • (sizzling) And I'm gonna cover it up.

  • (pan clangs)

  • I'm also using a pan

  • to act as my lid.

  • It's a hack that I think works perfectly

  • if you don't have a lid.

  • It is time to check on them.

  • (bouncy music) It smells so good in here,

  • you guys.

  • Time for liftoff.

  • Oh, wow!

  • They have really expanded.

  • Holy moly!

  • (air whooshes) I don't want to mess this up.

  • This is always the tricky part.

  • This is what I have for now.

  • Okay, sorry, I shouldn't play with my food.

  • Oh, my God.

  • Whoo!

  • It is very, very jiggly.

  • Oh!

  • All right, I've got two jiggly boys here.

  • Whoo!

  • (claps) This looks pretty good.

  • It smells really promising, and it looks really promising.

  • Just gonna add a little bit of water again.

  • (sizzling)

  • I'm just gonna cover it up one last time,

  • and then I should be ready.

  • Ah, so excited.

  • (gentle music) This process does take

  • a lot of time

  • because they have to make it to order.

  • The batter can't just sit there.

  • Pancakes can't just sit there.

  • A lot of respect for the vendors who do this.

  • I cannot get over the smell though.

  • It should be almost done.

  • All right, let's give it a look.

  • Ta-da!

  • Is it jiggly?

  • Yes, it is.

  • I gotta show you the volume!

  • That beautiful volume right there,

  • it is such a blessing to be able to smell this at home.

  • You guys, oh, my God,

  • I'm so tempted to just eat it like this.

  • It's so soft and it's so jiggly!

  • All right, getting too excited again.

  • I am going to now

  • not salivate.

  • I am going to quickly plate this up

  • before it deflates too much,

  • and then we can see what it looks like.

  • But this is already really, really exciting.

  • (relaxing music)

  • It is finally done.

  • I might've spent a little too much time decorating.

  • But I'm super proud of what this looks like now.

  • It looks like winter wonderland.

  • Look at how fluffy that is!

  • It's still warm, and it still smells amazing.

  • So before it's too late, I'm gonna take a bite.

  • It is so light.

  • Oh, my God.

  • There's almost like no resistance when you bite into it.

  • This one really just feels like

  • when you're eating a souffle,

  • and it just melts in your mouth.

  • Another bite here, it's all that air in there.

  • It's not just the thickness.

  • Barely feels like anything right now.

  • Mmm.

  • It's so, so, so satisfying.

  • I am not kidding.

  • I am literally going to finish this whole thing by myself.

  • I didn't stop eating.

  • You don't have to wait until you're traveling

  • to be able to enjoy a plate

  • of beautiful, fluffly souffle pancakes.

  • So please do give this a try.

  • I'm so excited to see you guys make this at home,

  • and I will see you guys next time.

  • (dreamy music)

(lively music)

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B1 中級

一番難しい日本のスフレパンケーキを作ってみた (I Made The Most Difficult Japanese Soufflé Pancakes)

  • 15 0
    Summer に公開 2021 年 01 月 14 日
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