Description
Fluffy Japanese Soufflé Pancakes are a delightful breakfast treat characterized by their airy, tall, and jiggly texture. Made by folding whipped egg whites into a light batter and cooking gently with steam, these pancakes offer a soft, melt-in-your-mouth experience perfect for serving with powdered sugar, fresh berries, and syrup.
Ingredients
Scale
Wet Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- Butter or oil for greasing the pan
Dry Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon cream of tartar (or a few drops of lemon juice)
For Serving
- Powdered sugar
- Berries (such as strawberries or blueberries)
- Syrup (maple or your choice)
Instructions
- Separate the eggs: Carefully separate the yolks and whites into two different bowls, ensuring no yolk contaminates the whites for optimal whipping.
- Prepare the yolk mixture: Add the whole milk and vanilla extract to the egg yolks, then whisk until smooth and combined. Sift in the all-purpose flour and baking powder, gently mixing until just combined to avoid overworking the batter.
- Whip the egg whites: Using a clean bowl and hand mixer, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, indicating firm but not dry meringue.
- Fold the batter: Fold one-third of the whipped egg whites into the yolk mixture to loosen it. Then carefully fold in the remaining egg whites in two parts, doing so gently to preserve the airy texture and avoid deflating the batter.
- Preheat and grease the pan: Warm a nonstick skillet over low heat and lightly grease it with butter or oil to prevent sticking and promote even cooking.
- Cook the pancakes: Using a large spoon or ice cream scoop, mound 2 to 3 pancakes by stacking the batter vertically to create height. Add a tablespoon of water to the pan, cover with a lid to generate steam, and cook for 4 to 5 minutes.
- Flip and finish cooking: Gently flip each pancake without deflating them. Add a bit more water, cover again, and cook for another 3 to 4 minutes until both sides are golden and centers are set.
- Serve: Carefully transfer the pancakes to a plate, dust with powdered sugar, and serve immediately with fresh berries and syrup for a delicious presentation.
Notes
- Use cold egg whites to achieve the best whipping volume and stiffness.
- Do not overmix the batter to retain the fluffy texture; folding gently is critical.
- Cook the pancakes low and slow, using steam to help them rise tall and maintain their jiggly softness.
- These pancakes are best enjoyed fresh, immediately after cooking for ideal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg
