Soufflé Fluffy Japanese Pancakes with Brûléed Bananas & Smoked Maple Syrup

1. Prepare Pancake Batter:

    a. Separate egg yolks & whites into two clean bowls.

    b. In the yolk bowl, whisk yolks, milk, & vanilla until smooth.

    c. Sift in the flour, salt & baking powder. Whisk to combine.

    d. In the second bowl, beat egg whites with an electric mixer until foamy. Gradually add sugar & beat until stiff glossy peaks form.

    e. Gently fold 1/3 of the egg whites into the yolk mixture to lighten it, fold in the rest in 2 more additions. Be careful not to deflate!

2. Cook on the Griddle:

    a. Preheat Traeger griddle to low heat and spray with non-stick butter spray.

    b. Use a scoop to place a mound of batter on the griddle. Wait one minute then add another scoop on top to give you even bigger height. Spray griddle with water for steam and close lid.

    c. Cook for 4–5 mins per side. Flip carefully with a spatula. Cook another 4–5 mins, or until puffed and golden.

3. Brûlée the Bananas:

    a. Sprinkle banana slices with sugar.

    b. Torch until caramelized OR broil until golden and crispy.

4. Prepare Smoked Maple Syrup:

    a. Preheat Traeger grill to 180°F.

    b. Pour 1 cup maple syrup into a loaf pan or grill-proof pan and smoke for 1 hour. Remove from grill & use warm.

5. Plate & Serve:

    a. Stack pancakes high, top with brûléed bananas, & a generous pour of warm smoked maple syrup.

Pro Tips:

• Beat those egg whites until stiff — it’s the secret to the cloud-like texture.

• Cook low & slow. Patience = puffiness!