Description
Fluffy Japanese Soufflé Pancakes are light, airy, and delightfully soft pancakes that resemble little clouds on a plate. Made by folding whipped egg whites into a delicate batter and cooking slowly in a nonstick pan, these pancakes offer a unique texture and flavor perfect for a special breakfast or brunch.
Ingredients
Scale
Egg Mixture
- 3 eggs
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
Egg Whites
- 1/4 cup granulated sugar
For Cooking and Serving
- Butter, for cooking
- Maple syrup, for serving
- Fresh berries, for serving
Instructions
- Separate the Eggs: Carefully separate the egg whites from the yolks into two separate bowls, ensuring no yolk gets into the whites for best whipping results.
- Mix the Yolks: In the bowl with the egg yolks, add the whole milk and vanilla extract. Whisk together thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: Sift the all-purpose flour and baking powder into the egg yolk mixture to avoid lumps. Gently mix until the batter is smooth and well combined.
- Whip Egg Whites: Using a whisk or electric mixer, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
- Fold Mixtures: Gently fold the beaten egg whites into the yolk batter. Use a spatula with light motions to keep as much air in the mixture as possible, combining until just blended.
- Prepare the Pan: Heat a nonstick pan over low heat and brush it lightly with butter to prevent sticking and add flavor.
- Cook Pancakes: Spoon generous dollops of the batter onto the pan, forming thick pancakes. Cover the pan with a lid to trap steam, and cook for 4-5 minutes until bubbles form and the bottom is golden.
- Flip and Finish Cooking: Carefully flip the pancakes using a spatula, cover again, and cook for another 4-5 minutes until the pancakes are cooked through and fluffy.
- Serve: Remove the pancakes from the pan and serve warm topped with maple syrup and fresh berries for a sweet, fresh finish.
Notes
- Whipping the egg whites properly is critical for the airy texture of the soufflé pancakes.
- Cook on low heat to avoid burning the pancakes before they cook through.
- Use a lid to create steam and help the pancakes rise fully and cook evenly.
- These pancakes are best enjoyed fresh but can be gently reheated in a low oven.
