Fluffy Vegan Japanese Soufflé Pancakes
Ingredients
- 1 1/2 cups flour
- 3 tablespoons powdered sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup non-dairy milk
- 4 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- 2 tablespoons ground flax
- 3/4 cup aquafaba
- 1/2 teaspoon cream of tartar
Preparation
Whisk together flour, sugar, baking powder, and salt, then set aside
Mix milk, vanilla, and ground flax, then set aside
Allow butter to cool so it is not hot but still liquid
Measure out 3/4 cup aquafaba from a can of chickpeas and whip it with cream of tartar using a hand or stand mixer until it forms soft peaks with no liquid remaining
Fold the milk mixture and butter into the dry ingredients until mostly combined
Fold in half of the aquafaba into the batter until no dry ingredients remain and there are nearly no clumps, then let rest for 5 minutes
Carefully fold the remaining aquafaba into the batter, trying to keep it as foamy as possible, and whip it a little more if the foam has settled
Heat a griddle to about 350°F or medium-high heat
Spray the inside of 3-inch round, 2-inch tall metal mousse rings with cooking oil and place them on the griddle, allowing them to heat for 5 minutes
Spoon batter into the rings up to halfway and cook for 5 minutes
Carefully tilt the ring to slide a spatula underneath, then flip so the top becomes the bottom, noting that it may deflate slightly but will rise again, and cook for another 5 minutes
Carefully remove the ring and serve, topping with berries, powdered sugar, and a drizzle of maple syrup
Tips
The first few times you flip the pancakes, some batter might spill, but it is still edible and part of the learning process, so go slow when lifting and flip with speed and confidence
