Fluffy Japanese Soufflé Pancakes (Printable Version)
Light, airy pancakes inspired by classic Japanese soufflé technique. Irresistibly fluffy with a hint of sweetness.
# Ingredients:
→ For the Pancakes
01 -
2 large eggs, separated into yolks and whites
02 -
2 tablespoons granulated sugar
03 -
3 tablespoons milk, whole or 2% preferred
04 -
1 teaspoon vanilla extract
05 -
1/3 cup all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
Pinch of salt
08 -
Butter, for cooking
→ For Serving
09 -
Maple syrup, for drizzling
10 -
Fresh fruit, such as berries or banana slices
11 -
Whipped cream, optional
12 -
Powdered sugar, for dusting
# Steps:
01 -
In a medium bowl, separate the egg yolks from the whites. Place yolks in one bowl and whites in a separate large mixing bowl.
02 -
Add granulated sugar, milk, and vanilla extract to the egg yolks. Whisk thoroughly until the mixture is smooth and sugar is dissolved.
03 -
Sift the all-purpose flour, baking powder, and salt into the yolk mixture. Gently whisk just until combined, avoiding overmixing.
04 -
Using an electric mixer, beat the egg whites on medium speed until frothy, then increase to high speed and continue beating until stiff peaks form, about 3 to 5 minutes.
05 -
Gently fold the beaten egg whites into the yolk mixture in three additions, mixing delicately to retain maximum air and maintain a fluffy batter.
06 -
Heat a non-stick skillet or griddle over low to medium-low heat and lightly grease with butter.
07 -
If desired, place a ring mold on the skillet. Pour approximately 1/4 cup of batter into the center of each mold or directly onto the skillet. Cover with a lid and cook for 4 to 5 minutes or until the base is golden brown. Using a spatula, gently flip and cook for an additional 4 to 5 minutes under the lid until cooked through and fluffy.
08 -
Carefully remove pancakes from the skillet. Stack on a serving plate, drizzle with maple syrup, garnish with fresh fruit and whipped cream, and dust lightly with powdered sugar.
# Notes:
01 -
Whipping the egg whites to stiff peaks and careful folding ensures a delicate, airy texture. Using a lid traps steam and helps the pancakes rise tall and remain tender.