CAVIAR Soufflé Pancake
Watch how to make a Japanese soufflé pancake topped with caviar with Chef William Eick.
Here is the recipe for the Soufflé Pancake
3 large eggs
1 ½ Tbsp whole milk (22 g)
¼ tsp vanilla extract
¼ cup all purpose flour (30-34 g)
½ tsp baking powder (2 g)
2 Tbsp sugar (25 g)
1 Tbsp grapeseed oil
water (for steaming)
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
Like and Subscribe!
Add a comment to ask any questions or recommend any topics for new videos.
Follow @chefepic on Instagram and Facebook
#Soufflépancake #japanese #caviar #nationalcaviarday #caviarday
This is our version of the Japanese souffle pancake. You start with your eggs, milk,
vanilla extract. Whisk those together until the milk and eggs get a little frothy and then you're
going to sift in your baking powder and your flour and just lightly mix that until it fully
comes together. You don't want to over mix and overwork the gluten. Whisk the egg whites until
they become frothy. Mix in your sugar one third part at a time until you're fully incorporated
and then continue whisking until you are at medium to stiff peaks. Fold in the meringue into
the egg flour mixture one third at a time slowly so you don't collapse the egg whites. Place your
mold either in a nonstick pan or on a flat top grill with a little bit of light oil. Pour in
your batter and then add steam. Cover it, wait about 30 seconds and add just one more spoonful
of batter on top. You're going to cover it and steam it one more time letting it cook for about
three to four minutes. Flip it over and just brown the other side with a little bit more
steam for about one to two minutes. We top our pancake with a roasted banana mousse,
a little bit of five-year brown rice vinegar and half an ounce of caviar.