Gluten-Free Japanese Soufflé Pancakes

Ingredients

• 0.5 cup gluten-free 1-to-1 flour blend
• 3 large eggs, separated
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon cream of tartar
• 3 tablespoons sugar
• 0.5 teaspoon baking powder
• 1 pinch of salt
• 1 tablespoon butter for cooking
• whipped cream and berries for serving

Instructions

1. 1

   Whisk egg yolks with milk, vanilla, and a pinch of salt. Sift in the GF flour and baking powder, and stir until smooth. Set aside.

2. 2

   In a large clean bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar while beating, and continue until stiff, glossy peaks form — about 4 minutes.

3. 3

   Fold 1/3 of the meringue into the yolk mixture to lighten it. Then gently fold in the remaining meringue in two additions. Be very gentle to keep the volume.

4. 4

   Heat a nonstick skillet over the LOWEST heat setting. Add a tiny bit of butter.

5. 5

   Place ring molds (or use no mold for a free-form version) and spoon batter to about 2 inches high. Add 2 tablespoons of water to the pan and cover with a lid.

6. 6

   Steam-cook for 10–12 minutes until the bottom is golden and the pancake has set. Carefully flip and cook another 5 minutes covered.

7. 7

   Remove molds, stack pancakes, and top with whipped cream, fresh berries, and a dusting of powdered sugar.

Recipe Variations

• →Add matcha powder (1 tsp) to the batter for matcha soufflé pancakes.
• →Fold in cocoa powder for a chocolate version.
• →Top with Nutella and strawberries for an indulgent brunch treat.