Japanese Soufflé Pancakes | Airy & Exotic

Dough Preparation

• 1
  First, carefully separate the eggs into yolks and whites. Beat the egg whites in a clean bowl until very stiff peaks form.
• 2
  In a second bowl, beat the egg yolks with the brown cane sugar and vanilla sugar until a light cream forms. Then gradually stir in the milk and melted butter. Sift the flour together with the cream of tartar baking powder over the mixture and stir everything until smooth and no lumps remain. Finally, very carefully fold the egg whites into the batter to maintain its airiness.

Baking the Pancakes

• 1
  Heat a coated pan over low heat and lightly grease it with sunflower oil. Use round cooking rings (approx. 6 cm diameter), grease them inside as well, and place them in the pan. Fill the rings about halfway with batter, cover the pan with a lid, and bake the pancakes for approx. 6-7 minutes over very low heat.
• 2
  Once the batter is firm enough, carefully flip the rings with a spatula and finish baking the pancakes for another 5 minutes on the other side. Carefully remove the pancakes from the rings.

Serving

• 1
  Cut the dragon fruit into bite-sized pieces. Arrange the warm pancakes on plates, garnish them with the dragon fruit, fresh blueberries and raspberries, and generously dust everything with powdered sugar. Serve immediately!