Description
Fluffy Japanese Soufflé Pancakes are delightfully airy and cloud-like, offering a unique twist on traditional pancakes. These pancakes are made by folding whipped egg whites into a light batter, then cooking slowly on the stovetop to achieve their signature height and softness. Perfect for breakfast or brunch, they are served dusted with powdered sugar and drizzled with maple syrup for a sweet finish.
Ingredients
Scale
Wet Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Dry Ingredients
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons granulated sugar
Additional Ingredients
- ½ teaspoon lemon juice or white vinegar
- Butter or oil for greasing the pan
- Powdered sugar and maple syrup for serving
Instructions
- Separate the eggs: Carefully separate the egg whites and yolks into two large bowls, ensuring no yolk contaminates the whites for proper whipping.
- Prepare the yolk batter: To the bowl containing the yolks, add the whole milk and vanilla extract, then whisk until smooth. Sift in the all-purpose flour and baking powder, folding gently until just combined without overmixing.
- Whip the egg whites: Add the lemon juice (or white vinegar) to the egg whites and beat until frothy. Gradually incorporate the granulated sugar while beating until stiff peaks form, which will provide the batter’s signature fluffy texture.
- Combine mixtures: Gently fold the whipped egg whites into the yolk mixture in three additions. Use a spatula to carefully fold without deflating the egg whites, preserving the airy texture.
- Preheat and grease pan: Heat a non-stick skillet over low heat and lightly grease it with butter or oil to prevent sticking and promote even cooking.
- Cook the pancakes: Using ring molds or a spoon, shape the batter into tall, thick rounds on the skillet. Cover each with a lid and cook for 4 to 5 minutes until golden on the bottom and slightly set on top.
- Flip and finish cooking: Gently flip the pancakes and cook for an additional 4 to 5 minutes to ensure they cook through without burning, maintaining their soft, fluffy texture.
- Serve immediately: Remove pancakes from the skillet and serve right away, dusted with powdered sugar and drizzled with maple syrup to highlight their delicate flavor and texture.
Notes
- For extra height and uniform shape, pipe the batter into ring molds before cooking.
- Maintain low heat throughout cooking to avoid burning and to ensure pancakes cook evenly.
- Serve the pancakes immediately, as they may deflate slightly after cooling due to their delicate structure.
