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Fluffy Japanese Soufflé Pancakes

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Delight in the ethereal texture of Japanese soufflé pancakes that melt in your mouth.

Ingredients

Scale
  • 4 eggs, separated
  • 1/4 cup granulated sugar
  • 1/2 cup cake flour (all-purpose flour can be substituted)
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 3 tbsp whole milk (any other milk can be substituted)
  • 1/2 tsp vanilla extract
  • 4 tbsp water (for cooking)
  • Butter (for cooking)

Instructions

  1. Whisk together the egg yolks, milk, and vanilla in a bowl until well combined.
  2. Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.
  3. Beat egg whites until frothy. Gradually add sugar and continue to beat until stiff peaks form.
  4. Set your skillet on low heat and add a small pat of butter, allowing it to melt.
  5. Fold about one third of the stiff egg whites into the egg yolk mixture using a rubber spatula. Mix gently until smooth. Then, incorporate the remaining egg whites, folding carefully.
  6. Using a cookie scoop, drop 4 to 5 scoops of batter into the skillet, ensuring they’re spaced apart. Place a second scoop on top of each to add height.
  7. Carefully pour 1 tablespoon of water into the skillet and cover with a lid, setting a timer for 2 minutes.
  8. After 2 minutes, add another scoop of batter on top of each pancake. Cover and cook for another 5 to 6 minutes.
  9. If the bottoms are golden brown, gently flip the pancakes over and add another tablespoon of water. Cover again.
  10. Let them cook for another 4 minutes, or until the bottoms are golden brown and the sides are set.
  11. Serve pancakes right away with your favorite toppings.

Notes

These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for about one day.

Nutrition

Find it online: https://pinrecipezbylinaa.com/fluffy-japanese-souffle-pancakes/

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