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Fluffy Japanese Soufflé Pancakes

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Light, airy Japanese soufflé pancakes with a melt-in-your-mouth texture, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour or cake flour
  • 1 ½ teaspoons baking powder
  • 3 tablespoons granulated sugar
  • ½ cup (120ml) whole milk
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Unsalted butter for greasing the pan

Instructions

  1. Sift together flour and baking powder in a medium bowl and set aside.
  2. In a separate bowl, whisk egg yolks with milk, vanilla extract, and salt until smooth. Gradually add the dry mixture and mix until just combined, avoiding overmixing.
  3. Beat egg whites with an electric mixer until frothy, then slowly add sugar while continuing to beat until stiff, glossy peaks form.
  4. Gently fold a third of the beaten egg whites into the yolk batter to lighten it, then carefully fold in the remaining whites in two additions using a spatula with gentle motion.
  5. Preheat a nonstick pan over low heat and lightly butter it. If using ring molds, grease them well and place on the pan.
  6. Spoon about ¼ cup (60ml) of batter into the pan or molds. Cover with a lid and cook for 4-5 minutes until the bottom is golden and the top starts to set.
  7. Carefully flip the pancakes, cover again, and cook for another 4-5 minutes until cooked through.
  8. Remove from pan and serve immediately with your favorite toppings.

Notes

Use cake flour for a lighter texture. Keep the heat low and cover the pan to help pancakes rise without burning. If batter is too thick, add a splash of milk. Clean and dry equipment is essential for beating egg whites properly. Ring molds help achieve tall pancakes but are optional.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, breakfast, brunch, easy pancakes, melt-in-your-mouth pancakes

Find it online: https://milaspoon.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-melt-in-your-mouth-texture/