Japanese Soufflé Pancakes
Rated 1.0 stars by 1 users
Category
Dessert/Cake
Cuisine
Japanese
Servings
10
Prep Time
20 minutes
Cook Time
30 minutes
Calories
450
Welcome to our culinary journey where today, we're diving into the world of Japanese Soufflé Pancakes! Known for their incredible height and cloud-like fluffiness, these pancakes are a breakfast game changer.
Whether you're a seasoned chef or a curious beginner, our step-by-step tutorial is designed to guide you through creating the most airy and impressive pancakes you've ever seen - all from the comfort of your home, without needing any special molds or rings.
In this video, we cover:
- A brief introduction to what makes Japanese Soufflé Pancakes so special.
- The secret to whipping egg whites to perfect peaks for that signature soufflé texture.
- Tips for cooking these tall, fluffy pancakes evenly without them collapsing.
- Creative serving suggestions to make your pancakes not only delicious but also Instagram-worthy.
Ingredients
- 4 eggs (separated)
- 1/4 cup granulated sugar
- 1/2 cup cake flour (or substitute with 1/2 cup all-purpose flour minus 1 tablespoon, plus 1 tablespoon cornstarch)
- 1/2 teaspoon baking powder
- 1 pinch salt
- 3 tablespoons whole milk (can substitute with other types of milk)
- 1/2 teaspoon vanilla extract
- 4 tablespoons water (for creating steam)
- Butter (for greasing the skillet)
- 12-inch skillet with deep sides (nonstick or well-seasoned cast iron recommended)
- Lid that fits the skillet (clear lid preferred for monitoring)
- Electric hand mixer or stand mixer with whisk attachment
- 2 tablespoons cookie scoop (optional but helpful for uniform pancakes)
- Rubber spatula (for folding the batter)
- Whisk (for mixing the yolk mixture)
- Measuring cups and spoons
- Mixing bowls (one for egg whites, one for the yolk mixture)
Batter:
For Cooking:
Kitchen Tools
Directions
Preparing the Batter:
Mix Wet Ingredients: In a bowl, whisk together egg yolks, milk, and vanilla extract.
Combine Dry Ingredients: Add flour, baking powder, and salt to the yolk mixture. Mix until smooth and set aside.
Whip Egg Whites: In another bowl, beat egg whites until frothy. Gradually add sugar, continuing to beat until stiff peaks form.
Cooking Pancakes:
Preheat Skillet: Warm the skillet over low heat with a small pat of butter.
Fold Batter: Gently fold about 1/3 of the stiff egg whites into the yolk mixture using a rubber spatula until homogenous. Carefully fold in the remaining egg whites, taking care not to deflate the mixture.
Cook Pancakes: Scoop the batter into the skillet, forming 4-5 pancakes. Stack an additional round of batter on top. Add 1 tablespoon of water around the pancakes, cover with a lid, and cook for about 7-8 minutes. Carefully flip, add another tablespoon of water, cover, and cook for another 4-5 minutes until golden brown and cooked through.
Serving:
Serve Immediately: Enjoy the pancakes while warm with your favorite toppings like fresh fruit, syrup, or whipped cream.
Recipe Video
Recipe Note
Tips for Success:
- Beating Egg Whites: Ensure no yolk is mixed with the whites for successful peaks. Adding sugar gradually helps stabilize the meringue.
- Cooking Low and Slow: Patience is key to cooking the insides without burning the outsides.
- Steam Cooking: Adding water to the pan creates steam, helping cook the pancakes evenly and maintaining their height.
Enjoy crafting these Japanese Soufflé Pancakes, a delightful treat that's as fun to make as it is to eat. Perfect for a special breakfast or dessert, they're sure to impress with their extraordinary height and cloud-like texture.
