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Japanese Souffle Pancakes Recipe

Japanese Souffle Pancakes Recipe
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★★★★★

4.7 from 12 reviews

These Japanese Souffle Pancakes are light, fluffy, and irresistibly soft, perfect for a special breakfast or brunch. Made by folding whipped egg whites into a delicate batter and cooked gently to create thick, airy stacks, they offer a unique texture and subtle sweetness that pairs beautifully with syrup, fresh fruit, or whipped cream.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup cake flour (or all-purpose flour)
  • 1/2 tsp baking powder
  • 1 pinch salt

Wet Ingredients

  • 4 eggs (separated)
  • 1/4 cup granulated sugar
  • 3 tbsp whole milk (or other milk)
  • 1/2 tsp vanilla extract
  • 4 tbsp water (for cooking)
  • Butter (for cooking)

Instructions

  1. Prepare Egg Yolk Mixture: In a bowl, whisk the egg yolks together with the milk and vanilla extract until well combined and smooth.
  2. Add Dry Ingredients: Sift the cake flour, baking powder, and salt into the egg yolk mixture. Gently mix until all ingredients are well incorporated. Set this batter aside.
  3. Whip Egg Whites: Using an electric hand mixer or stand mixer with a whisk attachment, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
  4. Prepare Skillet: Place your skillet on low heat and add a small pat of butter, allowing it to melt thoroughly while you prepare the batter.
  5. Combine Mixtures: Fold about one-third of the whipped egg whites into the egg yolk batter using a rubber spatula to lighten it. Once smooth and homogeneous, gently fold in the remaining egg whites carefully, to retain as much air as possible without overmixing.
  6. Form Pancakes and Begin Cooking: Once the skillet is warm, use a cookie scoop or spoon to place 4-5 scoops of batter spaced evenly in the skillet. Add a second layer of scoops on top of each pancake to build height. Pour 1 tablespoon of water into the skillet (avoiding the batter), and immediately cover with a lid. Cook on low heat for 2 minutes.
  7. Add More Batter: Remove the lid after 2 minutes, and add an additional scoop of batter on top of each pancake. Replace the lid and cook on low-medium heat for another 5-6 minutes.
  8. Check and Flip Pancakes: Remove the lid to check the underside of the pancakes; it should be golden brown. If not, increase heat slightly and cook another minute while watching closely. When golden brown, carefully flip the pancakes. Add another tablespoon of water to the skillet and cover again.
  9. Finish Cooking: Cook the flipped pancakes for an additional 4 minutes, or until the bottom is golden brown and the sides are dry to the touch. Repeat the process with remaining batter, making 1-2 more batches if needed.
  10. Serve and Store: Serve the fluffy Japanese Souffle Pancakes immediately with your favorite toppings such as syrup, whipped cream, or fruit. Leftovers can be stored in an airtight container at room temperature for later enjoyment.

Notes

  • Use fresh eggs for the best volume and texture.
  • Folding the egg whites gently is key to maintaining fluffiness.
  • Adjust cooking heat carefully to avoid burning while ensuring pancakes cook through.
  • These pancakes are best served immediately for optimal softness.
  • You can substitute whole milk with almond or oat milk for a dairy-free option.

Nutrition

Keywords: Japanese souffle pancakes, fluffy pancakes, Japanese breakfast, airy pancakes, souffle style pancakes

Find it online: https://thefoodrecipe.com/japanese-souffle-pancakes-recipe/