Description
Experience the airy delight of Fluffy Japanese Souffle Pancakes, renowned for their soft, cloud-like texture and delicate sweetness. These pancakes are made by whipping egg whites into a stiff meringue and gently folding them into a light batter, resulting in an incredibly fluffy treat perfect for breakfast or brunch. Served warm with a dusting of powdered sugar and fresh berries, they bring an elegant touch to your morning table.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup cake flour
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon lemon juice or cream of tartar
For Cooking and Serving
- 1 teaspoon butter (for greasing)
- 1 tablespoon powdered sugar (for dusting)
- 1/4 cup fresh berries (optional)
- Fresh mint leaves (optional)
Instructions
- Separate Eggs: Separate the egg whites and yolks carefully, placing the egg whites into a clean, dry bowl to ensure optimal whipping.
- Mix Yolks and Liquids: In a separate bowl, whisk together the egg yolks, milk, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift the cake flour and baking powder into the yolk mixture, then gently mix until the batter is smooth without lumps.
- Whip Egg Whites: Add lemon juice or cream of tartar to the egg whites to stabilize them. Begin whipping the whites with a mixer, gradually adding the granulated sugar until stiff peaks form, indicating the meringue is ready.
- Fold Meringue Into Batter: Gently fold one-third of the meringue into the yolk batter to lighten it. Then carefully fold in the remaining meringue in two additions, taking care not to deflate the airy mixture to maintain fluffiness.
- Prepare Skillet: Heat a non-stick skillet over low heat and lightly grease it with butter to prevent sticking and to help achieve a golden crust.
- Cook Pancakes: Spoon the batter into the skillet, using ring molds if you want taller pancakes. Cover the skillet with a lid and cook the pancakes for 4 to 5 minutes on the first side.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 4 minutes until they are golden brown on both sides and cooked through.
- Serve: Serve the pancakes warm, dusted with powdered sugar, and garnished with fresh berries and mint leaves for a refreshing finish.
Notes
- Use cake flour for a lighter, softer texture due to its lower protein content.
- Be gentle when folding in the meringue to keep the batter airy and fluffy.
- Cooking on low heat and covering the pan helps the pancakes cook evenly without burning.
- Ring molds help create the iconic tall and thick shape but are optional.
- Serve immediately for best texture and flavor.
