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Japanese Soufflé Pancakes Recipe

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Fluffy and delicate Japanese Soufflé Pancakes that puff up beautifully, offering a light texture and a sweet, subtle vanilla flavor. These pancakes are cooked on the stovetop with gentle folding techniques to maintain airiness, perfect for a special breakfast or dessert topped with powdered sugar, fresh fruits, and maple syrup.

Ingredients

Pancakes

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 tablespoon milk (whole or 2%)
  • ½ teaspoon vanilla extract
  • 3 tablespoons cake flour
  • ¼ teaspoon baking powder

Toppings

  • Powdered sugar
  • Maple syrup
  • Fresh fruits

Instructions

  1. Separate eggs: Separate the egg whites and egg yolks into two separate medium mixing bowls, ensuring no yolk gets into the whites. Set the yolks aside.
  2. Beat egg whites: Add cream of tartar to the egg whites. Using an electric mixer on low-medium speed, beat until frothy like cappuccino foam.
  3. Beat until stiff peaks: Gradually add granulated sugar in two additions to the egg whites, beating between additions and increasing speed to medium-high. Continue until stiff peaks form, where the meringue holds its shape with slightly curling tips. Set aside.
  4. Make egg yolk mixture: To the yolks, add milk and vanilla extract, then mix until combined. Sift in cake flour and baking powder, then mix gently until smooth and lump-free.
  5. Fold meringue into yolk mixture: Fold half the meringue into the egg yolk mixture gently until just combined. Add the remaining meringue and fold carefully until no streaks remain, being careful not to deflate the batter.
  6. Heat pan: Preheat a large pan on low-medium heat. Add a small amount of oil and spread thinly with a folded paper towel, wiping away excess. The pan is ready when water droplets sizzle on contact.
  7. Scoop batter: Using a large cookie scooper or ¼ cup measuring cup, place a scoop of batter in the pan. Add a second scoop on top of the first. Repeat for the second pancake. Cover with a lid and cook for 1 minute.
  8. Cook: Remove the lid and add a third scoop of batter on top of each pancake, making each pancake about ¾ cup batter high. Cover and cook for 4-5 minutes.
  9. Flip pancakes: When the pancakes lift cleanly from the pan, gently flip them over by rolling off the spatula. Cover and cook for another 3-4 minutes until golden and cooked through.
  10. Garnish: Transfer pancakes to a plate and top with powdered sugar, fresh fruits, and maple syrup. Serve immediately to maintain their fluffy texture.

Notes

  • Do not overmix batter when folding to keep it fluffy.
  • Cook pancakes on low-medium heat to avoid burning and ensure even cooking.
  • Serve immediately as these pancakes may deflate over time.
  • Using cake flour helps create a lighter texture compared to all-purpose flour.
  • Adding cream of tartar stabilizes the egg whites for better volume.

Find it online: https://oliviabakes.com/japanese-souffle-pancakes-recipe/