Japanese Soufflé Pancakes Recipe
Light, fluffy, and jiggly, Japanese soufflé pancakes are a delightful treat perfect for breakfast or dessert! Here’s a step-by-step recipe to recreate this iconic dish at home.
Ingredients
For the Pancakes:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 1 ½ tablespoons granulated sugar
For Cooking:
- 1 teaspoon vegetable oil or butter
- 1 tablespoon water (for steaming)
Optional Toppings:
- Powdered sugar
- Maple syrup
- Whipped cream
- Fresh fruit (e.g., strawberries, blueberries)
Instructions
Step 1: Prepare the Batter
- Separate the Eggs: Carefully separate the egg yolks from the whites into two bowls.
- Mix the Yolks: In the yolk bowl, whisk the yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and mix until just combined.
Step 2: Beat the Egg Whites
- Whip the Whites: Using a hand mixer or stand mixer, beat the egg whites on medium speed until they become frothy. Gradually add the sugar and continue beating until stiff peaks form (about 3-5 minutes).
- Fold Whites into Yolk Mixture: Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
Step 3: Cook the Pancakes
- Prepare the Pan: Heat a non-stick skillet over the lowest heat setting and lightly grease it with vegetable oil or butter.
- Shape the Pancakes: Scoop the batter into the skillet using a spoon or piping bag, stacking it high to create tall pancakes. Cover the skillet with a lid.
- Steam the Pancakes: Add 1 tablespoon of water to the skillet (outside the pancakes) and re-cover immediately to create steam. Cook for 4-5 minutes.
- Flip Gently: Using a spatula, gently flip each pancake and cook the other side for another 4-5 minutes, covered, until golden and cooked through.
Step 4: Serve
- Carefully transfer the pancakes to a plate and top them with powdered sugar, syrup, whipped cream, or fresh fruit.
Tips for Perfect Soufflé Pancakes
- Low Heat is Key: High heat will burn the pancakes before they cook through.
- Stiff Peaks: Be sure to beat the egg whites until stiff peaks form to achieve the signature fluffy texture.
- Patience: These pancakes take time to cook, so don’t rush the process!
- Ring Mold Option: For a more uniform shape, use greased ring molds to hold the batter while cooking.
Enjoy these cloud-like pancakes warm and fresh off the skillet!