Description
Japanese Soufflé Pancakes are irresistibly soft, tall, and fluffy pancakes with a melt-in-your-mouth texture. Lighter than traditional pancakes, they are perfect for special breakfasts or brunches, featuring a delicate and airy bite achieved by folding whipped egg whites into the batter. This recipe uses simple pantry staples and provides step-by-step guidance to help both beginners and seasoned cooks create elegant, cloud-like pancakes at home.
Ingredients
Scale
Main Ingredients
- 2 large eggs, separated (yolks and whites)
- 60 ml (1/4 cup) milk
- 60 g (1/2 cup) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract (optional)
- Butter or oil, for greasing the pan
Instructions
- Prepare the Batter: Separate the egg whites and yolks into two bowls. In the yolk bowl, whisk gently with milk and vanilla extract until well combined. Sift the flour and baking powder into the yolk mixture, then fold carefully to form a smooth batter.
- Whip the Egg Whites: Using an electric mixer or whisk, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add sugar while continuing to whisk until stiff, glossy peaks form that hold their shape well.
- Fold in the Egg Whites: Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining whipped whites, being gentle to retain as much air as possible and keep the batter light and fluffy.
- Cook the Pancakes: Heat a non-stick skillet over low heat and lightly grease it with butter or oil. Use ring molds if desired for perfectly round, tall pancakes. Spoon the batter into the pan or molds, cover with a lid, and cook slowly for 4-5 minutes per side. Flip gently once bubbles appear and edges are set.
- Serve Warm: Transfer the golden, puffy pancakes to a plate and serve immediately to enjoy their full soft and airy texture.
Notes
- Ensure no yolk contaminates the egg whites to allow proper whipping.
- Cook pancakes slowly on low heat to prevent burning and ensure even cooking.
- Fold egg whites gently to keep the batter airy and light.
- Cover the pan while cooking to trap steam which helps pancakes rise and stay moist.
- Serve immediately for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Japanese Soufflé Pancakes, fluffy pancakes, souffle pancakes, Japanese breakfast, fluffy souffle, cloud-like pancakes
