Japanese Soufflé Pancakes

KENJI'S KITCHEN

Please prepare the following ingredients and equipment prior to joining the class:

INGREDIENTS

• 2 large eggs (yolk and whites separated)
• 3 tablespoons all-purpose flour (GF flour can be substituted)
• 2 tablespoons sugar
• 1 tablespoon milk (non dairy options such as soy, almond, etc. can be substituted)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 2 teaspoons corn starch
• Vegetable oil to grease the pan
• About 1/2 cup of water
• Optional: Sliced fresh fruit, whipped cream, maple syrup, powdered sugar

EQUIPMENT

• Hand mixer or stand mixer (hand whisk can be used instead to make meringue but electric mixer is much easier) 
• Large non-stick frying pan with lid (at least 2 inches deep)
• 2 large glass, metal or ceramic mixing bowls (NOT plastic bowls)
• Whisk
• Spatula
• Heavy duty parchment paper cut into 2 inch x 12 inch strips (2 strips) - please note wax paper cannot be used as it will melt in the cooking process
• Scotch tape
• Scissors to cut parchment paper
• Toothpick or skewer

ABOUT

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Based in San Francisco, Kenji's Kitchen offers authentic Japanese cooking classes, both to individuals and to corporate clients. Owner Kenji was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent every minute that he could with his grandmother in the kitchen. Kenji's grandmother taught him everything he knows about cooking. He learned not just cooking techniques and the importance of using seasonal ingredients, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji's goal for students is to experience that joy in his classes.