These delightful fluffy Japanese pancakes, also known as “soufflé pancakes,” are light, airy, and incredibly delicious. Perfect for breakfast or a sweet treat, they are sure to impress!
Ingredients
For the Pancakes:
- 1 cup (120g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon (15g) unsalted butter, melted
- Cooking spray or additional butter for the pan
For Serving:
- Maple syrup
- Fresh fruit (such as strawberries, blueberries, or bananas)
- Whipped cream
- Powdered sugar (optional)
Instructions
Step 1: Prepare the Batter
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In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
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In another bowl, whisk together the milk, egg yolks, vanilla extract, and melted butter until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Whip the Egg Whites
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In a clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form. This should take about 2-3 minutes.
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Gradually add 1 tablespoon of granulated sugar to the egg whites while continuing to beat until stiff peaks form. The mixture should be glossy and hold its shape.
Step 3: Combine the Mixtures
- Gently fold the whipped egg whites into the pancake batter in three additions. Use a spatula to carefully incorporate the egg whites without deflating them. The batter should be light and airy.
Step 4: Cook the Pancakes
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Preheat a non-stick skillet or griddle over low heat. Lightly grease with cooking spray or butter.
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Using a 1/4 cup measuring cup, scoop the batter onto the skillet. For extra height, you can stack two scoops of batter on top of each other.
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Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden brown and the tops are set. Check occasionally to avoid burning.
