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Fluffy Japanese Souffle Pancakes: 2 Perfect Tips

Fluffy Japanese Souffle Pancakes
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Learn how to make incredibly light and airy Fluffy Japanese Souffle Pancakes. This recipe guides you through creating these unique, jiggly pancakes at home for a delightful breakfast experience.

Ingredients

Scale
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Butter (for greasing)
  • Powdered sugar (for dusting, optional)
  • Maple syrup or fruit (for serving, optional)

Instructions

  1. Separate the eggs into two bowls.
  2. In one bowl, whisk egg yolks, 2 tablespoons sugar, milk, and vanilla extract until smooth.
  3. Sift flour, baking powder, and salt together. Add to yolk mixture and stir until just combined.
  4. In a clean bowl, whip egg whites until soft peaks form. Gradually add 1 tablespoon sugar, whipping until stiff peaks appear.
  5. Gently fold one-third of egg whites into the yolk batter. Add remaining whites and carefully fold until just combined, being careful not to deflate.
  6. Heat a nonstick skillet over low heat and lightly grease with butter.
  7. Spoon a generous dollop of batter onto the skillet. Use a ring mold for height if available.
  8. Cover the pan and cook for 5-7 minutes until the bottom is golden. Flip carefully and cook for another 5-7 minutes, covered.
  9. Remove pancakes from the skillet once they have risen and are cooked through.
  10. Stack on a plate and dust with powdered sugar or serve with syrup and fruit.

Notes

  • Use fresh eggs for the best rise.
  • Fold the egg whites gently to maintain fluffiness.
  • Cook on low heat to prevent burning.
  • Experiment with flavors like matcha, chocolate chips, or fruit.
  • Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
  • Reheat in a toaster, toaster oven, or microwave.

Nutrition

Find it online: https://sarecipe.com/fluffy-japanese-souffle-pancakes/