Fluffy Japanese Pancakes
Soufflé Pancakes
These light and airy Japanese soufflé pancakes are made by separating eggs, whisking the whites to a meringue, and then gently folding them into a yolk batter. Cooked slowly in a pan with a bit of steam, they puff up into delightful, fluffy rounds, perfect with butter and maple syrup.
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🧂 Ingredients
- 2 Egg yolks(separated)
- Milk(to taste or as shown)
- All-purpose flour(to taste or as shown)
- Vanilla extract(a few drops, to taste or as shown)
- 2 Egg whites(separated)
- Granulated sugar(to taste or as shown)
- Water(for steaming)
- Butter(for serving, to taste or as shown)
- Maple syrup(for serving, to taste or as shown)
👨🍳 Instructions
- 1
Separate the egg yolks and egg whites into two individual mixing bowls.
- 2
Add milk, flour, and vanilla extract to the bowl with the egg yolks. Whisk thoroughly until the mixture is smooth and lump-free, then set aside.
- 3
Add granulated sugar to the bowl with the egg whites. Whisk continuously until stiff peaks form and the meringue is glossy.
- 4
Carefully fold a portion of the meringue into the egg yolk mixture using a spatula, then add the remaining meringue and gently fold until just combined, being careful not to deflate the air from the egg whites.
- 5
Transfer the pancake batter into a piping bag or a plastic bag with the corner snipped off.
- 6
Place a non-stick pan on a portable stove or stovetop over low heat. Lightly grease the pan if necessary.
- 7
Pipe three tall, round portions of the batter into the hot pan. Add a small amount of water (about 1-2 tablespoons) to the pan, then immediately cover with a lid to create steam.
- 8
Cook covered for several minutes until the bottom is golden brown and the pancakes have puffed significantly. Carefully flip the pancakes.
- 9
Add another small amount of water to the pan, cover again, and cook for a few more minutes until the other side is also golden brown and cooked through.
- 10
Transfer the cooked soufflé pancakes to a plate. Top with slices of butter and a generous drizzle of maple syrup. Serve warm.