Fluffy Japanese Soufflé Pancakes
Learn how to make 10 dazzling stacks of fluffy Japanese soufflé pancakes. These airy and delightful pancakes are a perfect treat for breakfast or dessert, offering a unique texture and delicate flavor.
Equipment
- large bowl
- whisk
- electric mixer
- non-stick pan
- griddle
Ingredients
Pancake Batter
- 60 g all-purpose flour
- 1 tsp baking powder
- 30 g granulated sugar
- 40 ml milk
- 2 large egg yolks
- 1/2 tsp vanilla extract
Meringue
- 2 large egg whites
- 20 g granulated sugar
- 1/4 tsp cream of tartar
Instructions
Pancake Preparation
- In a large bowl, whisk together the flour, baking powder, and 30g of granulated sugar.
- In a separate bowl, combine the milk, egg yolks, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
Meringue Preparation
- In a clean, dry bowl, beat the egg whites with an electric mixer until foamy.
- Add the cream of tartar and gradually add the remaining 20g of granulated sugar, beating until stiff peaks form.
- Gently fold about a third of the meringue into the pancake batter to lighten it, then gently fold in the rest of the meringue until no streaks remain.
Cooking
- Heat a non-stick pan or griddle over low heat and lightly grease.
- Spoon large dollops of batter onto the pan, leaving space between them.
- Cook for 4-5 minutes per side, or until golden brown and cooked through, you can add a tablespoon of water and cover for even fluffier pancakes.
Serving
- Serve immediately with your favorite toppings such as fresh fruit, whipped cream, or maple syrup.
Notes
For extra fluffy pancakes, make sure your egg whites and bowl are completely free of any fat or oil. You can also refrigerate your batter for 15-20 minutes before cooking for a slightly thicker consistency.