Description
These Traditional Fluffy Japanese Souffle Pancakes are incredibly light, airy, and tall, made using a delicate folding technique to incorporate whipped egg whites into a smooth batter. Cooked gently on the stovetop with a covered lid, these pancakes puff up beautifully, creating the iconic soufflé texture. Perfect for breakfast or brunch, served with powdered sugar and maple syrup for a sweet finish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cream of tartar
For Cooking and Serving
- Butter, for greasing the pan
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Prepare Ingredients and Equipment: Gather all ingredients and necessary equipment including a large mixing bowl, whisk, spatula, non-stick skillet or frying pan, lid for the pan, and a spoon or ladle for pouring batter.
- Sift Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even mixing and lump-free batter.
- Separate Eggs: Separate the egg yolks from the whites, setting the yolks aside in a small bowl and the whites in a clean bowl for whipping.
- Beat Egg Whites (Soft Peaks): Using an electric mixer or hand whisk, whip the egg whites until they reach soft peak stage, which typically takes about 3-4 minutes.
- Beat Egg Whites (Stiff Peaks): Add cream of tartar to the egg whites and continue beating until stiff peaks form, about 2-3 more minutes, ensuring a stable and airy meringue.
- Mix Egg Yolks and Wet Ingredients: To the egg yolks, add sugar, vanilla extract, and whole milk, whisking until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gently fold the sifted dry ingredients into the egg yolk mixture until just combined, forming a thick yet smooth batter.
- Add Melted Butter: Fold the melted unsalted butter into the batter carefully without overmixing to maintain fluffy texture.
- Fold in Egg Whites: Gradually fold in the beaten egg whites in three batches using a gentle technique to preserve air bubbles for maximum fluffiness.
- Heat Skillet and Grease: Warm a non-stick skillet over low to medium-low heat and lightly grease with butter, spreading it evenly with a paper towel.
- Pour Batter: Spoon about 1/4 cup of batter for each pancake into the skillet, piling up a bit for taller pancakes if desired.
- Cook Covered (First Side): Cover the skillet with a lid and let the pancakes cook for 3-4 minutes, allowing them to rise and puff up without burning.
- Flip and Cook (Second Side): Carefully flip each pancake with a spatula and cook an additional 2-3 minutes until golden brown and fully cooked.
- Serve: Remove pancakes from the skillet, place on a plate, dust with powdered sugar, and serve immediately with maple syrup.
Notes
- Use a non-stick skillet for best results to prevent sticking and allow even cooking.
- Beat egg whites carefully to avoid over or under whipping; stiff peaks give the best rise.
- Cook pancakes on low heat to ensure they cook through without burning.
- Folding the egg whites gently preserves air bubbles which create the fluffy texture.
- Serve immediately after cooking for optimal fluffiness and texture.
