- Okay, so then on a low speed,
[whisk whirring]
I don't know
if it has low or numbers.
[upbeat music]
Hey!
- Hey!
- How are you doing?
- I'm good, I'm good, I'm excited.
- I am, too.
I mean, not only I'm
in my home in Brooklyn
and you're on another continent.
- Melbourne.
- Look how bright and sunny
your world is right now.
- I know, this is my breakfast.
What are we making for you, though?
- Oh, it's gonna be my night breakfast.
People do that. [laughs]
- Got it, love it.
Enjoy.
- So I thought, since
it's a beautiful morning
for you, I'm just gonna talk you
through how to make
Japanese souffle pancakes.
And you're just gonna follow
- Cool.
- along with me through
verbal instructions only.
- Perfect.
- So, on a count of three, we're just
gonna drag our Zoom
window all the way down.
- Okay.
- Three, two, one.
- Done.
- Bye!
- I promise you I cannot see you.
- Okay, so you've got two eggs.
So the goal is gonna be,
we wanna get two of the egg whites
into our big bowl.
So you're gonna crack your egg and then
pull it open over the big bowl and kinda
let the white just drip
down into the bowl.
The only trick is really you don't
want to break the egg yolk.
- Okay.
- Because--
- I might have done that, we'll see, TBD.
- Okay, as long as no egg yolk
got into your egg white, you're fine.
- Cool.
- And then put that egg yolk
into the medium-sized bowl.
- Done.
- Perfect.
Okay, so now we're gonna do the second one
but just let the second egg yolk
go into the dish with the egg shells.
So you should have two egg
whites and one egg yolk.
- [Troye] Okay, got it.
- The bowl where the egg yolk is
is going to end up being
the pancake batter.
- Okay.
- So into that bowl
with the egg yolk, take one tablespoon,
and I've just learned now, I
wish everything was metric.
So it's 15 milliliters
- Yup.
- of your sugar.
Add that to the egg yolk.
- Yup.
- Oh, you know what I just realized?
My, oh my measuring
cups have both on them.
So then you need a teaspoon.
- Amazing.
- [laughs] So we need five mil of vanilla.
Add that to the egg yolk and the sugar.
- The egg yolk is the yellow bit,
just confirming.
- Cor--
It is.
Okay, and then add 2.5 milliliter,
so half a teaspoon of baking powder
to the yolk
- Yes.
- and the sugar and the vanilla.
- So wait, 2.5 mils of this little guy?
- Exactly, into your egg yolk,
sugar, vanilla situation.
- Done.
- And then, do you have a whisk?
- I do have a whisk, yes.
- Okay great,
so just mix that together
- It's cute and turquoise.
- Until, oh, mine's silver.
I wish mine was cute and turquoise.
And then you're gonna add your flour,
the whole amount of flour that we did.
- So, whew, okay.
- And the milk, still in the egg yolk.
And then, okay, so did you, you
didn't have a zester, right?
- Yeah, I have a peeler.
- Perfect, okay, and
you have half a lemon?
- I have half a lemon.
- So I just want you to kind of take
like a nice wide strip of lemon zest.
Like if you were doing a twist
for a martini or something.
- I'm kind of getting
pathetic little shards?
How's that?
[Carla laughs]
- That's fine.
So, pinch the edges of the lemon zest
to squeeze out a little of the essence.
This is what you would do on a cocktail.
- [laughs] I literally feel like it's just
the air of lemon.
There's nothing going into the bowl.
[Carla laughs]
It's purely a scent.
- Okay, once you've
squeezed your lemon air
into your egg yolks, just whisk that
all together until it's smooth again.
- Whoa, with the flour?
This is crazy.
- Yeah, it's really light,
should be sort of like a paste.
[Troye hums]
So now, just set that aside, nearby.
- Yup.
- But now we're gonna deal
with the egg whites.
For the egg whites, I want you to go back,
take that half lemon that we took
some zest off of and
just squeeze like 5 mil
into the egg whites.
And then just take a pinch of salt
and add that to the egg white, too.
All right, and now grab
that electric mixer.
- I'm so excited to use this.
- Really, is it new? [laughs]
- It's brand spankin' new.
In fact, my camera is actually balancing
on the box that this came in right now.
- Mine is 25 years old.
I think I got it as a wedding gift,
so we're opposites.
- [Troye] Oh, nice!
- Okay, so then, on a low speed,
[machine whirring]
I don't know if it
has low or numbers, but I just want you
to whip the egg whites until...
- I don't know that it has,
oh wait, no yeah, there is speeds.
- Okay yeah, that's fine.
- [Troye] Should I got for it?
- Yeah, go for it, and then just go
until the egg whites look like kind
of white-ish bubbles on top.
[machines whirring]
Yeah so keep it on low speed.
If you can hold it with one hand and then
find the bowl of your sugar.
- Yeah?
- And kind of,
with the motor going,
go ahead and slowly add
that sugar into your egg white mixture.
- All of it?
- Yeah, until all of it is in.
- Okay, it's all in.
- Perfect.
We're gonna take it up to high speed
and we're gonna whip until,
have you ever done whipped
cream to stiff peaks?
- Yeah, yeah, yeah.
- So that's the goal,
too, for the egg whites.
They should be really shiny
and they're gonna hold a peak.
And it's gonna take about three minutes.
- They're gonna hold a what?
- Hold a peak, like
hold a peak at the top.
- Oh hold a peak.
I though you said hold a
pea and I was gonna have
to get a pea from my freezer
[Carla laughs]
and see if it would balance on the foam.
All right, sorry.
[machines whirring]
- Hold the pea.
I'm gonna keep half an eye on the time.
But it'll turn totally white,
the bubbles get smaller,
it's gonna get really shiny.
You can start to see, if
you move the beater around
in the egg white, where it leaves a trail.
It's like looking out the back
of a speed boat, you know?
Oh, all right, hold on, stop your motor.
I wanna get a look at your peak.
- Okay, I think it'll hold a peak.
- So do this, pull the beater out
and lift it straight up
and then turn it upside down
and tell me what the egg
whites at the top do.
- Maybe like a beret or something,
like if the whisk was a head?
I don't know.
- Do they bend over when you lift it up
or do they stand straight up?
- They bend over, they flopped back down.
- Okay, we gotta go a little more.
- Okay, got it, got it, got it.
Yeah, this is lookin' so good!
- I'm stopping again.
There is a danger in going too far.
Ooh, I'm happy with this.
- 'Kay, I'm kind of cheating
to make it stand up,
but it is, I guess, sort of standing up.
I did just shake the
whisk to make it stand up,
but now it is standing up, so it's fine.
- Perfect, okay, we're gonna switch
to just take a little video
of what your egg whites
look in the bowl.
- All right so you want
me to go pick up my camera
and do that?
- Yeah, do you have an extra phone
that you can do that with?
- 'Kay, I've got Dad's now.
- Okay, oh it looks like Frozen the movie.
- Oh!
I just zoomed in, put it on double,
it looks really cool!
[Carla laughs]
- So now, I know you had a
rubber, flexible spatula.
- Yes.
- So what we're gonna do, we're gonna
combine the egg white and the egg yolk.
So, but first thing you're
gonna do is kinda scoop out,
just eyeball it, about a third
of your egg white mixture
and put that into the
bowl with the egg yolk.
And gently, 'cause you just built up all
this beautiful air in the egg whites,
so just kinda plop them into the bowl.
[glass clinking]
And then I want you
to scoop from underneath
and fold everything over
and then, eventually, the whole thing
will kinda of become one color.
- Yeah, we're pretty much there
with whole one color.
- Perfect.
So you can just go ahead and just scoop
the rest of the egg white into that, yup.
- All of it.
This looks crazy.
Carla, you should make this on TikTok,
this would go viral on TikTok.
- Really?
I'm not on TikTok, Troye.
- You should be, 'cause this is seriously,
this would be big bucks for you guys
at Bon Apetit.
[Carla laughs]
- So now we can have a little mini reset
because the next thing is
gonna be going into our pan.
- Okay so should I call my camera man,
aka my little brother?
- Exactly.
- Okay, older brother is gonna
do it, not younger brother.
Steele's gonna do it.
- Amazing, okay.
You need your big skillet and put that
over very low heat.
- Okay.
[stove catching]
- Go ahead and just lob
off a tablespoon of butter
into your pan.
- Okay.
- If it starts melting
really fast and gets foamy,
you're a little too hot.
- It's dancing around the pan a bit,
but it's melting really
slowly and nicely, I think.
- Yeah, so once it's completely melted,
and maybe you're seeing
tiny little bubbles.
- Yeah, a little bit of bubbles.
- Okay, so now use that same
spatula we used for folding
and just gently
- Yup.
- just kinda let the weight of it
fall into the half cup measure
and then just scoop that into the pan.
- Okay, oh my god, I'm literally shaking.
I'm so scared!
[both giggling]
For some reason I have a feeling
I'm only gonna be able
to make three of these.
- Okay, that's fine.
- I don't know if I've got four.
These look freakin' good.
- Now, put the lid on.
- Okay, the lid is on.
- All right, I'm setting the timer.
So now you can get rid of that bowl
from the batter, grab your cutting board
with your strawberries.
- Okay.
- And then we kinda have to work quick.
I just want you to core your strawberries.
If they're big, cut them in half.
- Core?
- Just sort of stick your knife in the top
where the leafy bit is.
- [Troye] Cut it off?
- And cut it off.
And then cut them in half and put them
in that little saucepan.
- How many pancakes am I making?
- You're making three, apparently.
- Oh three, yeah, yeah!
What the hell, I don't
know why I asked you that.
[Carla laughs]
All of the strawberries are
going into the small pan.
- Ooh, you're ahead of me.
Dammit, I hate it when [laughs]
I hate it when that happens.
Okay, and then add about a
half a cup of maple syrup
into that pan.
So we're just making strawberry syrup.
- [Troye] Wow.
- And now you can put
that over medium low.
Oh, put a pinch of salt in there, too.
Oh, shit sticks.
Okay, we gotta look at our panck-ies.
This timer wen off and I
didn't even hear it somehow.
- [Troye] They look awesome.
Yeah, nice, oh and they smell good!
- Yeah, my butter's a little brown,
but I'm not gonna stress about it.
Okay, so now, this is the only tricky bit,
'cause everything else
you handled like a pro.
So now, you want that flat spatula
for turning the pancakes over
and just gently get
underneath the first pancake,
turn it over.
How does it look?
- It won't.
Amazing!
- They're a little dark,
but they're really fluffy.
- Yep!
- Okay.
Oh my god, they're so tall!
- [Troye] Mine are humongous.
- Okay,
- Sick.
- Now throw the lid back on.
- Lid back on.
- Okay, oh my god.
All right, strawberry
syrup, what's she look like?
- Looks like a bunch of
strawberries floating
in some maple syrup.
- [chuckles] Perfect.
All right, you can probably
turn the heat off of that
and just let them sit.
And then, can you set up
your little breakfast set up?
- Sure, sure, okay,
let me just quickly
move some stuff around.
- Same.
[dishes clinking]
- There you go.
- Okay, lid off pancakes.
- Yep.
- [Carla] Pancakes onto plate.
- Yep.
- Oh, they're so tall!
Okay so now, listen with the syrup Troye,
go around the pancakes and you can let
some of the berries kinda
fall off onto the plate,
but if you put them on
top of the pancakes,
they'll just sink them down too much.
So just put the syrup around.
- [Troye] Okay yeah, got you.
- You're gonna have more
syrup than you need.
And probably more strawberries
than you need, too.
- [Troye] Yeah yeah, for sure.
- And then grab your powdered sugar
and just shake that over the pancakes.
- [Troye] It's literally magical.
- [laughs] It's a real winter wonderland,
now that I think about it.
- Oh my god, when I zoom in two times,
it looks so good.
Sorry, I'm gonna be a
bit less creative now
and just get some standard stuff.
- Oh yeah, oh yeah,
that little zoom.
- Isn't that crazy?
- It's really something.
Okay, so what we're gonna do
is now we get to go back to our Zoom
so I can see your plate
and you can see mine.
- Okay, I'm holding it up with one hand,
are you ready, Carla?
- I'm ready.
One, two, three.
[gasps] Oh my god, they're beautiful!
- Look at it, aw, yours
are a bit fatter than mine.
- No, they fell down, look
at the edge on that one.
They're the perfect color!
- It's pretty fat.
- Oh my god.
I'm so proud, they're amazing!
- I'm proud of myself
with this one.
[Carla laughs]
- You could do this all day.
- I don't wanna brag, but
they do look exactly the same.
- Oh, I can hear the air pop out of them.
[Carla groans]
- It's so light!
It's like foam in your mouth!
- So fluffy!
Exactly, it is foam!
- Can I have family members taste it?
- Please do!
- Whoever wants a pancake
come downstairs quickly!
My sister just came downstairs and said
it smells insane.
- Oh my god.
- Hi!
- This is Sage, everyone.
- Hi!
- Boy this looks so good!
- Smells incredible, you go?
- Can I have a strawberry?
- You go first, Sage.
- Okay, so Sage, Steele,
- Hi, nice to meet you!
- Hi, how are you guys?
Your brother made you breakfast.
- How good?
[Carla laughs]
- [Tyde] Let me get in
That strawberry was incredible.
- Whoa!
So fluffy!
- Also I just remembered
that half of my family
are trying to be vegan, but they did,
they did sacrifice it for the pancakes.
- Worth it!
- Yeah, thank you, so good!
- Thank you so much!
- No worries, thank you
so much for having me,
this was really fun!
- Really fun!
And be well and eat well
and take care of everybody.
- Stay safe, bye!
- [Carla] Ciao!
