Description
Fluffy Japanese Soufflé Pancakes are delightfully airy and soft pancakes known for their thick, cloud-like texture. This recipe uses whipped egg whites folded into a smooth batter, cooked gently on the stovetop to achieve a golden-brown exterior and a pillowy interior, perfect for a light and elegant breakfast or brunch.
Ingredients
Scale
Egg Mixture
- 2 eggs
- 2 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons sugar
Other
- Butter for greasing the pan
Instructions
- Separate Eggs: Carefully separate the egg whites and yolks into two different bowls to prepare for mixing.
- Mix Yolks: In the yolk bowl, add the milk and vanilla extract. Mix thoroughly until the ingredients are well combined.
- Add Dry Ingredients: Sift the all-purpose flour and baking powder into the yolk mixture. Stir gently until the batter is smooth without lumps.
- Whip Egg Whites: Using a whisk or electric mixer, beat the egg whites until soft peaks form. Gradually add sugar and continue whisking until stiff peaks form, indicating a firm meringue.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk batter with a spatula, taking care to retain as much air as possible and avoid deflating the mixture.
- Prepare Pan: Heat a non-stick pan over low heat. Lightly grease the surface with butter to prevent sticking and promote even cooking.
- Form Pancakes: Spoon thick mounds of batter onto the pan. Do not flatten; the thickness helps create the soufflé effect.
- Cook Pancakes: Cover the pan with a lid and cook for about 3 minutes on one side until golden brown and puffed. Carefully flip each pancake and cook for an additional 3 minutes. Use a gentle flip to maintain the pancakes’ fluffiness.
- Serve: Serve immediately while warm, topped optionally with syrup, whipped cream, or fresh fruit for added flavor and presentation.
Notes
- Use fresh eggs for best results in whipping the egg whites to stiff peaks.
- Keep the heat low to prevent burning and ensure the pancakes cook through.
- Folding should be done gently to preserve air bubbles that give the soufflé pancakes their characteristic fluffiness.
- Serve immediately as the pancakes tend to lose their fluffiness once cooled.
