Easy To Make Fluffy Japanese Soufflé Pancakes

Mix in the ethereal lightness of Fluffy Japanese Soufflé Pancakes, a breakfast that promises to elevate your mornings with its cloud-like texture and subtly sweet vanilla notes. Each bite offers a harmonious dance of airy softness, making it an enchanting treat that’s perfect with your favorite syrup or fruits.

Fluffy Japanese Soufflé Pancakes

Ingredients:

• Eggs: Separated into whites and yolks.
• Milk: Whole milk recommended.
• All-Purpose Flour: For a bit of chew and balanced texture.
• Baking Powder: To assist in rising.
• Vanilla Extract: For flavoring.
• Sugar: Regular granulated or caster sugar.
• Vinegar: White vinegar or an equivalent amount of lemon juice or cream of tartar to stabilize the egg whites.

Instructions:

Make the Soufflé Pancake Batter:

1. Separate the egg whites from the yolks into two bowls.
2. Whisk together the egg yolks with milk and vanilla. Sift in the flour and baking powder and combine until no dry flour is visible.
3. Beat the egg whites, adding vinegar or lemon juice until frothy. Gradually add sugar and continue to beat until stiff peaks form.
4. Incorporate ⅓ of the meringue into the yolk mixture, folding gently until evenly combined with no streaks. Be gentle to avoid deflating the mixture.
5. Fold in the remaining meringue gently until no more streaks are visible. Don’t overmix.
6. Prepare a piping bag with a large tip or use a spoon or scoop to portion batter.

Cook the Pancakes:

1. Heat a nonstick pan with tall walls over low heat, lightly greased.
2. Portion batter in the pan to form 2 or 3 pancakes. Use a spoon, cookie scoop, or piping bag for this.
3. Cover and cook for 7-8 minutes until the bottom is golden brown. Flip and cook for another 5-6 minutes covered.
4. Serve immediately with your choice of toppings, like whipped cream, fruit, powdered sugar, or maple syrup.

Recipe Tips:

• Do Not Overmix: Keep the meringue from deflating to avoid flat pancakes.
• Measure Flour Correctly: Use a scale or the spoon-and-level method.
• Cook Slowly: Low and even heat is best, ideally between 285°F to 320°F (140°C to 160°C).
• Flip Gently: They’re fragile, so flip with care to avoid tearing.

Best Tools for Shaping:

• Large Spoon: Simple and accessible, but may not yield a uniform shape.
• Large Cookie Scoop: (#10 or larger) for uniform pancakes but with limited height.
• Piping Bag with Large Round Tip: Offers control over the size and height. A Wilton 2A tip is recommended.