Print

Japanese Soufflé Pancakes

Japanese Soufflé Pancakes
Print Recipe

Japanese Soufflé Pancakes are incredibly fluffy, airy treats made using a soufflé technique that whips egg whites to stiff peaks and gently folds them into a delicate batter. These tall, cloud-like pancakes are perfect for breakfast or brunch, boasting a melt-in-your-mouth texture that feels like a soft, sweet hug. Using simple pantry ingredients, this recipe guides you step-by-step to create visually impressive and delightfully light pancakes that can be customized with various flavors and toppings.

Ingredients

Scale

Main Ingredients

  • 3 fresh eggs, separated into yolks and whites
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • Butter or oil, for greasing the pan

Instructions

  1. Prepare Ingredients and Separate Eggs: Start by gathering all ingredients and carefully separating the egg whites from the yolks. Ensure no yolk gets into the whites as this is crucial to achieving the perfect meringue texture.
  2. Whisk Egg Yolks with Milk and Vanilla: In a medium bowl, vigorously whisk the egg yolks together with milk and vanilla extract until fully combined and smooth. This provides the rich base for your batter.
  3. Sift Flour and Baking Powder Into Egg Mixture: Sift the all-purpose flour and baking powder over the yolk mixture to prevent lumps. Gently fold the dry ingredients into the wet mixture to make a soft, smooth batter without overmixing.
  4. Whip Egg Whites to Stiff Peaks: In a clean, dry bowl, beat the egg whites with sugar until they form stiff peaks. This fluffy meringue is key to creating the soufflé effect and great volume in the pancakes.
  5. Fold Meringue Into Batter Gently: Carefully fold the whipped egg whites into the yolk batter in small batches, using gentle strokes to keep the mixture light and airy, preserving as much volume as possible.
  6. Cook Pancakes on Low Heat with Rings: Heat a non-stick pan on low heat and lightly grease it with butter or oil. Place metal rings or molds in the pan, pour batter into the molds, cover with a lid, and cook slowly to allow the pancakes to rise vertically and cook evenly on one side.
  7. Flip and Finish Cooking: When bubbles appear and edges look set, gently flip the pancakes with the ring still on. Cook the other side covered, then carefully remove the rings. The finished pancakes should be tall, fluffy, and soft.

Notes

  • Use the freshest eggs possible for the best volume in your meringue.
  • Ingredients at room temperature blend better and create a smoother batter.
  • Cook slowly on low heat to avoid browning too fast and ensure pancakes are cooked through without burning.
  • Metal molds or rings help maintain height and shape of soufflé pancakes.
  • Avoid overmixing or folding too much to prevent deflating the batter and losing fluffiness.

Nutrition

Keywords: Japanese Soufflé Pancakes, fluffy pancakes, cloud pancakes, Japanese breakfast, soufflé technique, brunch recipe

Find it online: https://mealsbylina.com/japanese-souffl-pancakes/