Description
Fluffy Japanese Soufflé Pancakes are a delicate and airy twist on traditional pancakes, renowned for their cloud-like texture and height. These pancakes are made by carefully folding whipped egg whites into a smooth batter, creating a fluffy, melt-in-your-mouth experience. Cooked on low heat to ensure they remain soft and pillowy, these pancakes are perfect for a special breakfast or brunch. Serve them with syrup, fresh fruit, or whipped cream for an indulgent treat!
Ingredients
Scale
- 2 eggs
- 2 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons sugar
- Butter for greasing the pan
Instructions
- Separate the egg whites and yolks into two different bowls.
- In the bowl with the egg yolks, add the milk and vanilla extract. Mix until well combined.
- Sift in the flour and baking powder. Stir gently until the mixture becomes smooth.
- In the bowl with the egg whites, whisk until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture using a spatula until just combined. Be careful not to deflate the batter.
- Heat a non-stick pan over low heat and grease it lightly with butter.
- Spoon the pancake batter onto the pan, creating small, thick mounds of batter.
- Cover the pan with a lid and cook for about 3 minutes on each side, or until golden brown and puffed up. Flip carefully to avoid deflating the pancakes.
- Serve immediately, optionally topped with syrup, whipped cream, or fresh fruit.
Notes
- For best results, cook the pancakes on very low heat to ensure they cook through without burning.
- If you want taller pancakes, you can use a ring mold to help shape the pancakes and keep them fluffy.
- Be gentle when folding the egg whites into the batter to maintain their airiness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes