So... stress baking. I talked about it in my last post, but whooooo boy, have things taken a turn since then. Currently, I am still going into my day job daily, which is not ideal, but at least it helps to keep my mind from wandering into darker places. However, last weekend, I was able to put some of my nervous energy to good use in the form of some good old fashioned recipe experimentation.
A while ago, I took a stab at Japanese style souffle pancakes, which I made on my stove top with the help of a ring mold. While they looked lovely for pictures and tasted just a good, they ended up being a little more labor intensive than I would like, so I set out to see if there was another method I could use that would simplify matters some. After some research, I discovered a lot of people were making giant souffle pancakes in their instant pots! "Well, I've got one of those," I thought, "Let's give it a shot!'
As in my original recipe, for the most part I used a pretty standard pancake batter, but I did a few significant things to give my pancake a lovely, fluffy texture and a really good flavor. Firstly, I used cake flour, which is basically more finely milled all purpose flour (think the difference between granulated sugar and powdered sugar). This ensures the batter remains light weight. Secondly, unlike a lot of instant pot pancake recipes I saw in which the batter was pored directly into the bottom of the insert, I decided to use a spring form pan propped up on the trivet insert. This allowed me to put a little water into the bottom of the insert, which injected lots of moisture into the pancake, and also ensured the bottom of the pancake didn't burn. Lastly, I separated my yolks and whites and whipped the whites to soft peaks as if I was making an actual souffle. As part of their "Better Your Bakes" campaign, my friends at Nielsen-Massey Vanillas have produced a really good video on how to do this properly: https://nielsenmassey.com/betteryourbake/ I also used their Ugandan Vanilla Extract, which has a really unique creamy, almost chocolaty flavor to it that takes this pancake to the next level.
Let me know in the comments below how you're taking care of yourself through this crazy time in our collective lives. Are you stress baking too? If so, share with me and Nielsen-Massey by posting a picture of your baking creations to social media with the hashtag #BetterYourBake Hope you and yours are all keeping safe and healthy!
Giant Japanese Style Instant Pot Pancake
1 large egg, yolk and white separated
1/4 teaspoon salt
3/4 cup milk
1 tablespoon white sugar
1 tablespoon Nielsen Massey pure Vanilla Extract
1 cup cake flour
1 teaspoon baking powder
In a medium sized bowl, add sugar, salt, and vanilla extract to the yolk and whisk to combine, then add the milk and stir until a uniform pale yellow color has been achieved. Slowly add in the flour and baking powder until the mixture is smooth and mostly free of lumps.
In a separate bowl, whip the egg white using a whisk or a hand mixer until stiff peaks have formed. Slowly add the yolk batter into the whipped whites a little at a time and fold gently to incorporate until everything is combined.
Use butter or cooking spray to line the inside of a small spring form pan. Place the trivet into the bottom of the Instant Pot insert and add 1/2 cup of water, or just enough to cover the bottom of the insert. Pour the batter into the spring form pan and place on the trivet. Set the instant pot to cook at low pressure for 45 minutes and close the valve. Once the time is up, briefly vent, remove the spring form pan, unmold the pancake onto a plate, and serve with butter, syrup, fresh berries, powdered sugar, or anything you like.
Optional: for a crunchy top, heat about 1/2 a tablespoon of butter in a skillet, then brown each side of the pancake in the pan for about a minute on each side.