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Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes
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Fluffy Japanese Soufflé Pancakes are an airy, light breakfast treat featuring a tender, melt-in-your-mouth texture. Made with whipped egg whites folded into a simple batter, these pancakes rise tall and golden, offering a perfect blend of softness and slight crispness. Easy to prepare with basic ingredients and adaptable to various flavors, they’re visually impressive and deliciously satisfying for any occasion.

Ingredients

Scale

Basic Ingredients

  • 3 large eggs, separated
  • 60 ml (1/4 cup) milk
  • 60 g (1/2 cup) all-purpose flour
  • 2 tbsp sugar (divided)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or oil (for batter and greasing pan)

Instructions

  1. Separate and Whip Egg Whites: Carefully separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Using an electric mixer on medium speed, gradually add 1 tbsp of sugar and whip the egg whites until stiff peaks form to create the airy base.
  2. Prepare the Batter Base: In another bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until well combined. Sift in the flour, baking powder, and salt to avoid lumps, then gently fold everything with a spatula until smooth.
  3. Incorporate the Meringue: Fold the whipped egg whites into the batter in three increments. Use a light hand to maintain the airiness, stopping as soon as the mixture is even and no white streaks remain.
  4. Cook with Care: Heat a non-stick pan over low heat and lightly grease it with butter or oil. Using ring molds or a large spoon, scoop the batter into thick, tall rounds. Cover the pan with a lid and cook for 4-5 minutes on each side to allow the pancakes to rise and cook through evenly.
  5. Plate and Serve: Once golden brown and fluffy, gently remove the pancakes and stack them for an attractive presentation. Add your favorite toppings such as powdered sugar, fresh berries, whipped cream, or syrup, and serve immediately while warm.

Notes

  • Use room temperature eggs for easier whipping and maximum volume.
  • Cook pancakes on low heat to preserve fluffiness and prevent burning.
  • Fold the meringue gently and only until combined to avoid deflating the batter.
  • Use ring molds to achieve classic tall, souffle-like pancakes.
  • Fresh flour and eggs enhance the taste and texture significantly.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freeze pancakes separated by parchment paper for up to one month.
  • Reheat gently in a toaster oven or skillet; avoid microwaving to retain softness.

Nutrition

Keywords: Japanese souffle pancakes, fluffy pancakes, breakfast, brunch, souffle, light pancakes, airy pancakes

Find it online: https://marygourmet.com/fluffy-japanese-souffl-pancakes/