Fluffy Japanese Soufflé Pancakes Recipe

Introduction

Japanese soufflé pancakes are a delightful treat known for their light, airy texture and delicate sweetness. These fluffy pancakes rise like little clouds and make a perfect breakfast or dessert to impress your family and friends.

Ingredients

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Separate the egg whites from the yolks. In a clean bowl, whip the egg whites with sugar until stiff peaks form.
2. Step 2: In another bowl, combine egg yolks, flour, milk, baking powder, and vanilla extract. Mix until smooth.
3. Step 3: Gently fold the whipped egg whites into the batter, being careful not to deflate them.
4. Step 4: Heat a non-stick pan over low heat. Lightly grease it and use a ring mold if available to help shape the pancakes.
5. Step 5: Spoon the batter into the pan, stack if desired for thickness, cover with a lid, and cook slowly for about 4-5 minutes until the bottom is golden and the pancake is set enough to flip.
6. Step 6: Carefully flip, cover again, and cook for another 3-4 minutes until fully cooked and fluffy.
7. Step 7: Remove from pan and serve immediately with your favorite toppings such as syrup, fruit, or whipped cream.

Tips & Variations

• Use a gentle folding technique to keep the batter airy and prevent the pancakes from deflating.
• Cooking on low heat with a lid helps the pancakes cook through without burning the outside.
• Try adding a pinch of cinnamon or matcha powder to the batter for a unique twist.
• Use ring molds to get perfectly round and thick pancakes.

Storage

Japanese soufflé pancakes are best enjoyed fresh as they lose their fluffiness when stored. If needed, keep them in an airtight container in the refrigerator for up to one day. Reheat gently in a covered pan over low heat or in the microwave for a few seconds to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a mixer to whip egg whites?

Yes, using an electric mixer makes whipping egg whites easier and faster. Just be sure to stop once stiff peaks form to avoid overbeating.

What if my pancakes don’t rise?

Make sure to whip the egg whites well and fold them gently into the batter. Also, cooking slowly with a lid helps create steam that aids rising. Avoid cooking on high heat or flipping too soon.

Fluffy Japanese Soufflé Pancakes Recipe

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Fluffy and airy Japanese Soufflé Pancakes that are light as a cloud, made by whipping egg whites separately and gently folding them into a creamy batter. These pancakes are cooked slowly on the stovetop with a lid to achieve their signature height and delicate texture. Perfect for a special breakfast or brunch treat.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4–6 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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For the Batter

• 2 large eggs (separated)
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract

Instructions

1. Separate the eggs: Carefully separate the egg yolks from the whites into two different bowls. Ensure no yolk gets into the whites for optimal whipping.
2. Prepare the batter: In the bowl with egg yolks, add the flour, milk, baking powder, and vanilla extract. Mix gently until smooth and well combined.
3. Whip egg whites: Using a hand mixer or stand mixer, whip the egg whites on medium speed until frothy. Gradually add the granulated sugar and continue whipping until stiff peaks form. The meringue should be glossy and hold firm tips.
4. Fold whites into batter: Gently fold the whipped egg whites into the yolk batter in three additions. Use a spatula with a light folding motion to retain the airiness, stopping as soon as the mixture is uniform without overmixing.
5. Heat the pan: Preheat a non-stick skillet or griddle over low heat and lightly grease it with butter or oil.
6. Cook the pancakes: Scoop about 1/4 cup of batter per pancake onto the pan to form tall rounds. Cover the skillet with a lid and cook slowly for 4-5 minutes on low heat, until bubbles form and the bottom is golden brown.
7. Flip and cook other side: Carefully flip each pancake with a wide spatula, cover again with the lid, and cook for an additional 4 minutes until cooked through and puffed.
8. Serve immediately: Serve the soufflé pancakes warm with toppings such as maple syrup, powdered sugar, whipped cream, or fresh fruit.

Notes

• Be sure to cook on low heat to prevent burning and to allow the pancakes to rise evenly.
• Folding in the egg whites gently is crucial to maintain the light texture.
• Using a lid helps trap steam and cook the pancakes thoroughly while keeping them fluffy.
• Use fresh eggs at room temperature for best volume in meringue.
• These pancakes are best eaten immediately as they may deflate upon standing.

Keywords: Japanese soufflé pancakes, fluffy pancakes, airy pancakes, breakfast, brunch, Japanese dessert, stovetop pancakes