JAPANESE SOUFFLE PANCAKES WITH CAVIAR
Original recipe is from Simply Recipes. We adjusted ingredients to fit Tsar Nicoulai Caviar
INGREDIENTS
2 egg yolks and 4 egg whites (4 large eggs total), cold straight out of the fridge
1/4 cup all-purpose flour
1 teaspoon baking powder
1/16 teaspoon kosher salt
2 tablespoons whole milk
1 tablespoon avocado oil, plus more for frying
1 teaspoon cream of tartar
1/8 cup sugar
Creme fraiche, for garnish
Tsar Nicoulai Caviar, for garnish
Chopped dill, for garnish
METHOD
1. Separate the 4 eggs—you’ll need 4 egg whites in a large bowl and 2 egg yolks in separate large bowl. Save the remaining 2 egg yolks for another use. Place the egg whites in the fridge to chill while you make the egg yolk batter.
2. To the egg yolks, add the flour, baking powder, salt, milk, and oil. Whisk until smooth and set it aside.
3. Add the cream of tartar to the egg whites. Use a hand mixer to whisk them on medium-low speed for about 30 seconds. Increase the speed to medium and whisk for 1 minute, gradually sprinkling in the sugar. Then, increase the speed to medium-high and whisk until the egg whites are glossy and firm peaks form. From start to finish, it should take about 5 minutes. Egg whites are ready when you can invert the bowl and it will not fall out.
4. Scrape about 1/2 cup of the whipped egg whites into the yolk mixture and gently whisk to combine. This will make it easier to incorporate the remaining meringue into the batter. Add about half of the remaining meringue and use a spatula to gently fold it in until mostly combined. Fold in the remaining meringue very gently. Do not overmix. You want the batter to stay light and airy.
5. Use a pastry brush to lightly brush oil on a skillet the is heated on the lowest setting. Use a large spoon to scoop evenly sized pancakes, about 3 generous tablespoons each, with the batter piled up high. Do not spread the batter out with the spoon. Do not overcrowd the pan. Immediately drizzle about 1 tablespoon of water on an empty space inside the skillet, trying not to let the water touch the pancakes. This will create steam to help the pancakes stay moist. Cover the skillet with a lid and let the pancakes cook for 10 minutes. It should cook very low and slow. Keep the remaining batter refrigerated.
6. After 10 minutes, scoop 1 tablespoon of batter on top of each pancake. Run an offset spatula or a very thin spatula under a pancake. The pancake will release from the skillet easily when it’s ready. If it starts to fall apart, let it cook for 2 to 5 more minutes with the lid on, but do not increase the heat. Carefully flip the pancakes. Cover the skillet and cook for about 8 minutes. When the pancakes are ready, it will be easy to release them from the skillet.
7. Serve pancakes immediately topped with crème fraiche, caviar, and dill.