Fluffy Japanese Soufflé Pancakes
Light and airy pancakes with a pillowy texture, perfect for breakfast or brunch.
Ingredients
For the Pancake Batter
- 4 large eggs, separated
- 2 Tbsp granulated sugar, divided
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1/2 tsp baking powder
For Serving (Optional)
- powdered sugar for dusting
- fresh fruit, maple syrup, or whipped cream for serving
Instructions
Preparation
- In a mixing bowl, separate the egg whites from the yolks.
- In another bowl, whisk the yolks with one tablespoon of sugar until pale and creamy.
- Add the milk and vanilla extract, followed by the sifted flour and baking powder. Mix until combined and set aside.
Whipping Egg Whites
- In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining tablespoon of sugar, continuing to whip until the mixture is glossy and forms stiff peaks.
Combining Mixtures
- Gently fold one-third of the egg whites into the yolk mixture using a spatula.
- Then, carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
Cooking
- Preheat a non-stick skillet over low to medium-low heat. Grease lightly with oil or butter.
- Using a ring mold or a spoon, scoop the batter into the skillet, creating thick rounds.
- Cover with a lid and cook for about 4-5 minutes until the bottom is golden and the top is puffed.
- Carefully flip the pancakes, cover the skillet again, and cook for another 3-4 minutes. The pancakes should be soft and fluffy.
- Remove and keep warm on a plate. Repeat with the remaining batter.
Serving
- Serve the pancakes warm, dusting with powdered sugar and adding any desired toppings such as fresh berries, syrup, or whipped cream.
Notes
For even fluffier pancakes, ensure your egg whites are at room temperature before whipping. Use a non-stick skillet and adjust the heat as necessary to prevent browning too quickly.