Fluffy, airy, and oh-so-delicious, Japanese soufflé pancakes are a delightful treat that will impress anyone at your breakfast table. These pancakes are light as a cloud and can be topped with your favorite fruits, syrup, or whipped cream.
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 unsalted butter (for cooking)
For Serving:
- Maple syrup or honey
- Fresh fruits (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 this mixture 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 1 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. Add a small amount of butter and let it melt, coating the surface.
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Cook the Pancakes: Using a ring mold (or a large cookie cutter), place it in 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 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. Repeat with the remaining batter, adding