Fluffy Japanese Souffle Pancakes
These Fluffy Japanese Souffle Pancakes are like eating cottony clouds, but even better with a dust of powdered sugar and fresh berries!
Japanese have taken pancakes to new heights, literally. Think cottony clouds of heaven that melt in your mouth! Have you seen Fluffy Japanese Souffle Pancakes go viral on social media??
They are fluffy, airy, delicate pancakes that probably look too fancy for a weekday breakfast, but impossible to resist making on the weekend. These pillowy, soft pancakes are a must-try. You can’t miss the fizzy, bubbly sound from the souffle pancakes when you cut them open to enjoy!
The ingredients for Souffle Pancakes are similar to regular pancakes, so what makes them different? What makes souffle pancakes so pillowy soft and delicious?
Souffle Pancakes are all about the eggs. Egg yolks and egg whites are separated, and the whites are beaten to make the meringue. Just like how you would make savory and sweet souffle or chiffon cakes. The egg whites are beaten until stiff peaks form and then are folded gently and carefully into the rest of the batter. The souffle pancakes are extra fluffy because the air bubbles hold their shape inside the pancake batter. As a result, the pancakes are super airy, like souffle. Don’t panic and think its undercooked, it suppose to be custordy.
Enjoy these souffle pancakes the same way you do with standard pancake, with fresh whipped cream, some fruits, syrups, and toppings like chocolate chips or even nuts.
Important Tips to Make Fluffy Japanese Souffle Pancakes
1. Beat the egg whites (meringue) correctly.
To be honest, making meringue requires a lot of practice. Some trials and errors are just part of the process, but I promise it does get easy once you have more experience and understand what it takes to reach the right consistency.
We’re looking for stiff peak, where you lift up your whisk and the egg whites go straight up firmly, but the tip of egg whites bend over like a taking a bow. If you over-beat egg whites, they will break into pieces. If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.
2. Preheat the pan on the lowest setting for a longer time.
Even heating on the frying pan is crucial for the pancakes to cook through all at once. You want to preheat the pan at the lowest heat to help prevent hot spots (meaning some part of the pan is low heat, some part is too hot). This way you have full control over the cooking time and the final result.
3. Pile up the batter vertically (high).
The key to make lofty pancakes is to add a new pile over the batter on the pan after it starts to form.
4. Cook slow, covered with a lid, on low heat.
Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid.
Ingredients: (makes about 5-6)
2 egg yolks
1 tbsp milk
1/2 tsp vanilla extract
1/4cup (25g) all purpose
1/2 tsp baking powder
3 egg whites
1/4 tsp cream of tartar
2 tbsp powder sugar
INSTRUCTIONS:
In a glass bowl whisk together yolks, milk and vanilla extract till well combined.
Add in sifted flour and baking powder and mix to incorporate well.
It should look like a sticky paste.
In a separate bowl while with a an electric beater, beat the egg whites, cream of tarter and sugar on high speed till stiff peaks.
Now transfer the egg whites mixture into egg yolks. With a silicone mixing spatula,Carefully fold in the two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!
Take a non stick pan and brush slightly with oil and with a ladle pour the pancake batter making a tall blob. Let it cook on slow heat and cover. Gently flip once brown and cook the other side.
Serve with berries, whipped cream, mayple syrup or anything of your choice. ENJOY
