Description
These Fluffy Japanese Soufflé Pancakes are light, airy, and irresistibly soft. Made with whipped egg whites folded into a delicate batter, they puff up beautifully when cooked on a gentle stovetop heat. Perfect for breakfast or brunch, serve them with maple syrup, fresh fruit, or a dusting of powdered sugar for a delightful start to your day.
Ingredients
Scale
Egg Mixture
- 2 large eggs, separated
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar
For Cooking & Serving
- Butter or oil for greasing the pan
- Maple syrup, fresh fruit, or powdered sugar for serving
Instructions
- Separate the eggs: Carefully separate the egg yolks from the whites, placing them in two separate mixing bowls.
- Combine yolk mixture: Add the milk and vanilla extract to the bowl with the egg yolks. Whisk these ingredients together until fully combined.
- Add dry ingredients: Sift the flour and baking powder into the yolk mixture. Gently stir until the batter is smooth and free of lumps.
- Beat egg whites: Add salt to the egg whites, then use an electric mixer to beat them until they become foamy.
- Add sugar and beat to stiff peaks: Gradually incorporate the sugar into the foamy egg whites, continuing to beat until stiff, glossy peaks form.
- Fold the mixtures: Using a spatula, gently fold the beaten egg whites into the yolk batter carefully to keep the mixture airy and avoid deflation.
- Prepare skillet: Preheat a non-stick skillet over low heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes first side: Use a large spoon or ice cream scoop to pour batter onto the skillet, forming small, round pancakes. Cover the pan with a lid and cook for about 4 to 5 minutes, until the bottoms are golden brown.
- Flip and cook second side: Carefully flip the pancakes using a spatula, cover again, and cook for another 4 to 5 minutes until the pancakes puff up fully and are cooked through.
- Serve: Serve the soufflé pancakes immediately, topped with maple syrup, fresh fruit, or a dusting of powdered sugar for a delicious, fluffy breakfast treat.
Notes
- Ensure the egg whites are whipped to stiff peaks for maximum fluffiness.
- Cook pancakes on low heat to prevent burning and help them cook evenly.
- Covering the pan traps steam, which helps the pancakes rise and cook through.
- Delicate folding is key to maintain the airy texture of the batter.
- Use fresh eggs for best results, as they whip better.
