Fluffy Japanese Soufflé Pancakes
These soft, pillowy pancakes are a delightful treat for breakfast or brunch, customizable with your favorite toppings.
Ingredients
Main Ingredients
- 2 large large eggs Separate yolks and whites
- 2 tablespoons milk Use any milk of choice (almond, soy, etc.)
- ½ teaspoon vanilla extract For flavor enhancement
- ¼ cup all-purpose flour For the base of the pancakes
- 2 tablespoons sugar Adjust to taste
- 1 teaspoon baking powder For leavening
- a pinch salt
- as needed Butter For greasing the skillet
Instructions
Preparation
- Separate the egg whites and yolks into two separate bowls.
- In the bowl with the yolks, add milk and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Mixing the Batter
- Gradually mix the dry ingredients into the wet yolk mixture until you have a smooth batter.
Whipping Egg Whites
- In a clean bowl, whisk the egg whites until they form stiff peaks.
Combining All Ingredients
- Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the whites.
Cooking the Pancakes
- Heat a skillet over medium-low heat and add a little butter.
- Spoon the batter into the skillet (about 1/4 cup per pancake) and cover with a lid. Cook for about 3-4 minutes on one side.
- Carefully flip the pancakes and cook for an additional 3-4 minutes, uncovered.
Serving
- Stack the pancakes high on a plate, drizzle with syrup, and top with fresh fruits or powdered sugar.
Notes
For the fluffiest texture, ensure egg whites are beaten to stiff peaks. Cook pancakes on medium-low heat to allow them to puff gently. Store leftovers in an airtight container in the fridge for up to three days. Reheat in a toaster.