Description
Silky smooth Japanese souffle pancakes elevate breakfast with cloud-like texture and delicate sweetness. Light clouds of whipped egg whites create an irresistible culinary experience you’ll want to savor with pure delight.
Ingredients
Scale
Fluffy Japanese Souffle Pancakes Ingredient List:
Main Ingredients:
- 2 large eggs (separated into yolks & whites)
- ¼ cup (60 milliliters) all-purpose flour
- ½ teaspoon baking powder
Sweeteners and Flavoring:
- 1 tablespoon granulated sugar (for yolk mixture)
- 2 tablespoons granulated sugar (for meringue)
- 1 teaspoon vanilla extract
- Powdered sugar
- Maple syrup or honey
Additional Ingredients:
- 2 tablespoons (30 milliliters) whole milk
- ¼ teaspoon cream of tartar (optional)
- 1 teaspoon vegetable oil (for greasing the pan)
- Whipped cream
- Fresh fruit (strawberries, blueberries, bananas)
Instructions
- Separate egg yolks from whites with precision, ensuring no trace of yolk contaminates the white portion.
- Whisk egg yolks vigorously with milk, infusing vanilla extract and a touch of sugar until the mixture transforms into a silky, pale emulsion.
- Gradually incorporate flour and baking powder into the liquid ingredients, stirring methodically to eliminate any potential lumps and create a uniform batter.
- In a pristine, grease-free bowl, commence whipping egg whites, gradually introducing remaining sugar while maintaining a steady, vigorous motion.
- Gently fold whipped egg whites into the initial batter using a spatula, employing delicate circular motions to preserve the precious air bubbles that will create signature souffle-like height.
- Heat a non-stick skillet on low temperature, lightly greasing the surface with neutral cooking oil or butter.
- Using a precise circular motion, carefully deposit batter into small, controlled mounds, allowing minimal spread.
- Cover the skillet with a tight-fitting lid, permitting pancakes to steam and rise for approximately 3-4 minutes.
- Delicately flip each pancake, maintaining their structural integrity, and cook an additional 2-3 minutes until golden and puffy.
- Transfer to serving plates, garnishing with powdered sugar, fresh berries, or maple syrup as desired.
Notes
- Separate eggs while cold for easier separation, then let egg whites come to room temperature for optimal volume when whipping.
- Use a clean, dry metal or glass bowl when whipping egg whites to ensure they reach maximum fluffiness without deflating.
- Gently fold egg whites into the batter using a spatula with a cutting motion to maintain the delicate air bubbles that create the signature souffle-like texture.
- Control the cooking temperature carefully; use a low, consistent heat to prevent burning while allowing the pancakes to rise and cook through evenly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 160 mg