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Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes
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Fluffy Japanese Soufflé Pancakes are incredibly light, airy, and tall pancakes that melt in your mouth. Made with simple ingredients and a unique soufflé technique, they bring the authentic Japanese café experience to your breakfast table. Perfect for any skill level and customizable with various flavor additions, these pancakes impress with their stunning appearance and delicate texture.

Ingredients

Scale

Main Ingredients

  • 3 large eggs, separated
  • 1/4 cup whole milk
  • 3 tablespoons granulated sugar, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Butter or oil, for greasing the pan
  • Pinch of salt

Optional Variations

  • 1 teaspoon matcha green tea powder (for earthy green pancakes)
  • 1/4 cup blueberries or raspberries (fold into batter)
  • 1 tablespoon cocoa powder or mini chocolate chips (for chocolate flavor)
  • Lemon or orange zest (to add citrus twist)
  • Vegan adaptation: use aquafaba instead of eggs and plant-based milk

Instructions

  1. Separate the Eggs: Carefully separate the egg yolks from the whites, placing the whites in a clean, dry bowl for whipping, and yolks in another bowl to be mixed with the other ingredients.
  2. Prepare the Batter Base: In the yolk bowl, whisk together vanilla extract, milk, and 1 tablespoon of sugar until smooth. Sift the all-purpose flour and baking powder into the mixture, then fold gently to combine without overmixing.
  3. Whip the Egg Whites: Using an electric mixer, beat the egg whites with a pinch of salt until they begin to form soft peaks. Gradually add the remaining 2 tablespoons of sugar, continuing to whip until firm, glossy peaks form and the whites hold their shape.
  4. Combine Whites and Batter: Gently fold one-third of the whipped egg whites into the yolk batter to lighten the mixture. Then carefully fold in the remaining whites, preserving as much air as possible for maximum fluffiness.
  5. Cook the Pancakes: Preheat a non-stick pan on low heat and lightly grease it with butter or oil. Using a ring mold if available or a spoon, carefully spoon the thick batter to form tall rounds. Cover with a lid and cook slowly for 3-4 minutes on each side, allowing the pancakes to rise and set gently.
  6. Serve Immediately: Once golden and puffed, transfer the pancakes carefully to a plate. Serve right away to enjoy their best texture and fluffiness.

Notes

  • Room Temperature Eggs: Using eggs at room temperature helps them whip to their full volume.
  • Gentle Folding: Fold the egg whites carefully to avoid deflating air bubbles essential for the soufflé texture.
  • Low Heat Cooking: Cook pancakes slowly on low heat to gently set the batter without burning.
  • Use Ring Molds: If possible, cook inside ring molds for perfectly tall and uniform pancakes.
  • Fresh Serve: These pancakes are best enjoyed fresh as they tend to deflate quickly once off the heat.

Nutrition

Keywords: soufflé pancakes, fluffy pancakes, Japanese pancakes, breakfast, brunch, light pancakes, airy pancakes

Find it online: https://tastebudtrek.com/fluffy-japanese-souffl-pancakes/