Japanese Soufflé Pancakes

KENJI'S KITCHEN

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

INGREDIENTS

• 2 eggs (yolk and whites separated)
• 3 tablespoons all-purpose flour (GF flour can be substituted)
• 2 tablespoons granulated sugar
• 1 tablespoon milk (non dairy options such as soy, almond etc can be substituted)
• 1/4 teaspoon vanilla extract
• 2 teaspoons corn starch
• 1/4 teaspoon baking powder
• Oil to grease the pan
• About 1/2 cup of water
• Optional: Maple syrup or honey, sliced strawberries or other fruit, powdered sugar, whipped cream

EQUIPMENT
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• Hand mixer or stand mixer
• Non-stick fry pan with lid (at least 2 inches deep )
• 2 large mixing bowls
• Whisk
• Spatula
• Heavy duty parchment paper cut into 2 inch x 12 inch strips (2 strips)
• Scotch tape
• Scissors to cut parchment paper
• Toothpick

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.