Japanese Souffle Fluffy Pancakes (Printable version)
Experience airy Japanese pancakes with a delicate, fluffy texture, topped with berries or whipped cream.
# Ingredient List:
→ Pancake Batter
01 - 2 large eggs, separated
02 - 2 tablespoons whole milk
03 - 1/2 teaspoon vanilla extract
04 - 1/4 cup all-purpose flour
05 - 1/2 teaspoon baking powder
06 - 2 tablespoons granulated sugar
07 - 1/8 teaspoon cream of tartar or a few drops of lemon juice
→ For Cooking
08 - 1 tablespoon unsalted butter, for greasing pan
09 - 2 tablespoons water, for steaming
→ For Serving (optional)
10 - Powdered sugar
11 - Maple syrup
12 - Fresh berries
13 - Whipped cream
# How to Make It:
01 - Whisk egg yolks, whole milk, and vanilla extract in a large bowl until smooth.
02 - Sift all-purpose flour and baking powder into the yolk mixture. Stir gently until just combined; avoid overmixing.
03 - Place egg whites and cream of tartar in a clean bowl. Beat using an electric mixer until foamy. Gradually add granulated sugar, beating to stiff, glossy peaks.
04 - Fold one-third of the meringue into the yolk batter to lighten. Gently fold in remaining meringue in two additions, taking care not to deflate the mixture.
05 - Set a nonstick skillet over low heat and lightly coat with unsalted butter.
06 - Using a large spoon or ice cream scoop, portion batter onto skillet to form 4 tall pancakes.
07 - Add 1 tablespoon water to pan, cover with lid, and steam pancakes for 4 to 5 minutes.
08 - Uncover and gently flip pancakes. Add another tablespoon water, cover again, and cook an additional 4 to 5 minutes until golden and set.
09 - Transfer pancakes gently to serving plates. Serve immediately topped with powdered sugar, maple syrup, fresh berries, or whipped cream as desired.
# Expert Suggestions:
01 -
- Light as air and meltininyourmouth texture
- Relies on just a handful of simple ingredients you likely have on hand
- No special molds required though they help give extra height
- Perfect for impressing guests or making an ordinary morning special
02 -
- Packed with protein and lighter in calories than most indulgent breakfast dishes
- Best eaten immediately as the souffle effect slowly fades
- Can be made gluten free by swapping flour
- Powdered sugar is not optional in my house everyone loves that delicate dusting that melts into each bite
03 -
- Always use a spotless bowl for meringue as even a dot of fat will keep egg whites from whipping up
- Resist the urge to peek too often during cooking as the steam is crucial for the first rise
- If your pancakes deflate quickly check if you overmixed during folding or if your egg whites were not whipped stiff enough
- Investing in a good nonstick skillet pays off here a sticky pan can ruin those beautiful curved edges