Fluffy, airy, and oh-so-delicious, these Japanese soufflé pancakes are a delightful treat for breakfast or brunch. With their light texture and sweet flavor, they are sure to impress!
Ingredients
For the Pancakes:
- 2 large eggs, separated
- 2 tablespoons granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 1 tablespoon vegetable oil (for cooking)
For Serving:
- Maple syrup or honey
- Fresh fruit (such as strawberries, blueberries, or bananas)
- Whipped cream (optional)
- Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Batter
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Separate the Eggs: In a large mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in another bowl.
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Mix Egg Yolks: To the bowl with the egg yolks, add 1 tablespoon of granulated sugar, vanilla extract, and milk. Whisk until well combined.
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Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Whip the Egg Whites
- Beat Egg Whites: Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the remaining tablespoon of granulated sugar and continue to beat until stiff peaks form. This should take about 3-5 minutes.
Step 3: Fold and Cook
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Fold Mixtures Together: Gently fold the whipped egg whites into the egg yolk batter in three additions. Use a spatula to carefully combine, being cautious not to deflate the egg whites. The batter should be light and airy.
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Preheat the Pan: Heat a non-stick skillet or griddle over low heat. Lightly grease the surface with vegetable oil.
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Cook the Pancakes: Using a ring mold (or a large cookie cutter), place it on the skillet. Spoon about 1/4 cup of batter into the mold. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottom is golden brown.
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Flip the Pancakes: Carefully remove the ring mold and gently flip the pancake using a spatula. Cover again and cook for an additional 4-5 minutes until the other side is golden and the pancake is cooked through.
