Description
Fluffy Japanese Soufflé Pancakes are light, airy, and cloud-like pancakes that melt in your mouth. Made by folding stiffly beaten egg whites into a delicate batter, these pancakes are cooked slowly on the stovetop to achieve their signature height and softness. Perfectly served with butter, maple syrup, and fresh berries for a delightful breakfast or brunch treat.
Ingredients
Scale
For the Pancakes
- 3 eggs
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Butter, for cooking
For Serving
- Maple syrup, to taste
- Fresh berries, to taste
Instructions
- Separate Eggs: Carefully separate the egg whites from the yolks into two separate bowls, ensuring no yolk contaminates the whites for optimal whipping.
- Mix Egg Yolks: In the bowl with the egg yolks, add whole milk and vanilla extract. Whisk together until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift the all-purpose flour and baking powder into the egg yolk mixture. Gently stir until the batter is smooth and free of lumps.
- Whip Egg Whites: Using a mixer or whisk, beat the egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks develop.
- Fold Mixtures: Gently fold the beaten egg whites into the egg yolk batter, taking care not to deflate the mixture. Mix just until combined, resulting in a light and fluffy batter.
- Prepare Pan: Heat a nonstick skillet over low heat and lightly brush the surface with butter to prevent sticking.
- Cook Pancakes (First Side): Spoon or ladle the batter onto the skillet, creating thick, tall pancakes. Cover the pan with a lid and cook for about 4 to 5 minutes, allowing the pancakes to set and rise.
- Flip and Cook (Second Side): Carefully flip the pancakes using a spatula and cook for an additional 4 to 5 minutes, or until the pancakes are golden brown and fully cooked through.
- Serve: Transfer the fluffy pancakes to serving plates. Serve warm with maple syrup and a garnish of fresh berries for a delightful finish.
Notes
- Ensure egg whites are free from yolk for best whipping results.
- Cook over low heat to prevent burning and allow pancakes to cook evenly.
- Use a lid while cooking to help the pancakes rise and cook through.
- You can use a ring mold to help the pancakes maintain their shape, but it’s optional.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
