All-American Flapjack Pancakes and Classic Japanese Souffle Pancakes

From a YouTube video Watch the original

Ingredients

• For All-American Flapjack Pancakes
• 1 egg
• 1 1/2 cups (386 grams) whole milk
• 2 cups (300 grams) all-purpose flour
• 1/4 cup (62 grams) granulated sugar
• 1 teaspoon (4 grams) fine sea salt
• 1/4 teaspoon (1 gram) baking soda
• 1 tablespoon (12 grams) baking powder
• 2 tablespoons (21 grams) melted unsalted butter
• Spray oil or unsalted butter for cooking
• For Classic Japanese Souffle Pancakes
• 2 eggs, separated
• 1 tablespoon (14 grams) whole milk
• 1 teaspoon (3 grams) vanilla extract
• 1/4 cup (30 grams) cake flour
• 3/4 teaspoon (3 grams) baking powder
• 1/2 teaspoon (1 gram) fine sea salt
• 2 1/2 tablespoons (35 grams) granulated sugar
• Cooking oil spray
• Whipped cream, butter, powdered sugar, and smoked maple syrup for serving

Instructions

1. For All-American Flapjack Pancakes: In a small bowl, whisk together 1 egg and 1 1/2 cups of whole milk. In a separate bowl, mix 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of fine sea salt, 1/4 teaspoon of baking soda, and 1 tablespoon of baking powder. Combine the egg mixture with the flour mixture and whisk in 2 tablespoons of melted unsalted butter. Let the batter rest for 5 minutes. Preheat a non-stick skillet over medium heat and add spray oil or unsalted butter. Spoon in quarter cup dollops of batter and cook for 2-3 minutes on each side or until golden brown.
2. For Classic Japanese Souffle Pancakes: In a medium bowl, whisk 2 egg yolks, 1 tablespoon of whole milk, and 1 teaspoon of vanilla extract. Sift in 1/4 cup of cake flour, 3/4 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt. In a separate bowl, beat 2 egg whites with electric beaters until soft peaks form. Slowly add 2 1/2 tablespoons of granulated sugar and continue beating until stiff peaks form. Fold in a quarter of the meringue into the yolk mixture, then repeat until all the meringue is added. Transfer the mixture to a piping bag and pipe two evenly sized mounds onto a non-stick skillet over low heat. Add a spoonful of water, cover with a lid, and cook for 5 minutes. Pipe another large mound onto both pancakes, add another spoonful of water, cover, and cook for an additional 3-4 minutes. Coax the pancakes into rolling over onto the other side and cook for 3-4 more minutes. Serve with whipped cream, butter, powdered sugar, and smoked maple syrup.
3. Enjoy your All-American Flapjack Pancakes and Classic Japanese Souffle Pancakes!

Converted from YouTube ·