Fluffy Japanese Soufflé Pancakes

 

Fluffy Japanese Soufflé Pancakes

These Japanese soufflé pancakes are incredibly light, airy, and fluffy, making them a perfect breakfast or dessert option. They have a soft, melt-in-your-mouth texture that’s unlike any regular pancake, with a beautiful golden crust. Here’s how you can make them at home!

Ingredients:

• 2 large eggs, separated
• 30g all-purpose flour
• 20g cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1/4 cup milk
• 1 tablespoon butter (for cooking)
• Powdered sugar (for garnish)
• Maple syrup or whipped cream (optional, for serving)

Instructions:

1. Prepare the batter: In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract. Sift the flour, cornstarch, sugar, and baking powder into the bowl and mix until smooth.
2. Whisk the egg whites: In a separate bowl, whisk the egg whites until soft peaks form. Gradually add a pinch of sugar and continue whisking until stiff peaks form.
3. Fold the mixture: Gently fold the whipped egg whites into the egg yolk mixture in three additions. Be careful not to deflate the air in the egg whites—this is what gives the pancakes their fluffiness!
4. Cook the pancakes: Heat a non-stick pan over low heat and melt the butter. Spoon the pancake batter into the pan, forming thick rounds. Cover the pan with a lid and cook for about 3-4 minutes on each side until golden brown and cooked through. You may need to cook in batches depending on the size of your pan.
5. Serve: Stack the pancakes high and dust with powdered sugar. Top with syrup or whipped cream, if desired.

Enjoy these fluffy, cloud-like pancakes for a breakfast that feels like a treat!