Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are renowned for their towering height and airy, melt-in-your-mouth texture. By incorporating whipped egg whites and a gentle folding technique, you can create delightfully light pancakes that look as impressive as they taste. A subtle hint of vanilla adds a sweet aroma, making them perfect for special breakfasts or brunches.

Ingredients

• 2 large eggs (separated, room temperature if possible)
• 2 tablespoons milk (or a plant-based alternative)
• 3 tablespoons (about 25g) all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons sugar (caster or granulated)
• 1/4 teaspoon vanilla extract (optional, for extra flavour)
• Pinch of salt
• 1 teaspoon vegetable oil or butter (for greasing the pan)

Optional Serving Suggestions

• Fresh berries or sliced fruit
• Whipped cream
• Maple syrup or honey
• A dusting of icing sugar

Instructions

1. Separate and Prep the Eggs

1. Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. This is crucial for proper whipping.
2. Place the egg whites in a clean, grease-free bowl.
3. Put the egg yolks in another mixing bowl.

2. Make the Yolks Mixture

1. To the bowl with the yolks, add the milk, vanilla extract (if using), and a pinch of salt.
2. Whisk briefly to combine.
3. Sift in the flour and baking powder, then whisk gently until the batter is smooth. Avoid overmixing.

3. Whip the Egg Whites

1. Using a hand mixer or stand mixer on medium speed, beat the egg whites until foamy.
2. Gradually sprinkle in the 2 tablespoons of sugar while continuing to mix.
3. Increase the speed to medium-high and whip until the whites reach soft to medium peaks (they should hold shape but still have a slight curl at the tip).

4. Fold the Whites into the Yolks

1. Using a spatula, fold one-third of the whipped whites into the yolk batter to lighten it.
2. Carefully fold in the remaining whites in two more additions, using gentle, sweeping motions. This preserves the airy structure, which is key to fluffy pancakes.

5. Cook the Pancakes

1. Lightly grease a non-stick frying pan or skillet with vegetable oil or butter.
2. Heat the pan over low to medium-low heat. Soufflé pancakes need a lower temperature to cook through without burning.
3. Using a spoon or ladle, gently scoop the batter onto the pan, creating small mounds about 7–8cm wide. You can cook 1–3 pancakes at a time, depending on the size of your pan.
4. If desired, cover the pan with a lid for 1–2 minutes to help the pancakes rise.
5. Once the bottoms are golden brown (about 2–3 minutes), carefully flip each pancake. A small spatula or turning them gently by hand can work.
6. Cook the other side for another 2–3 minutes, until lightly golden and cooked in the centre.

6. Serve Immediately

1. Transfer the pancakes to serving plates.
2. Top them with fresh berries, whipped cream, maple syrup, or your preferred toppings.
3. Enjoy while they’re still warm and airy.

Tips for Perfect Fluffy Soufflé Pancakes

• Room temperature eggs: Allow eggs to warm slightly for easier whipping.
• Avoid deflating the whites: Fold carefully and avoid vigorous stirring to keep the batter light.
• Cook on low heat: Soufflé pancakes can burn easily if the pan is too hot. Patience is key.
• Use ring moulds: For a neat, uniform shape, you can pour the batter into lightly greased metal ring moulds on the pan.
• Check doneness: If unsure, gently press the centre of a pancake. It should spring back if cooked through.

Treat yourself to these Fluffy Japanese Soufflé Pancakes for an elegant breakfast or brunch. Their soft, cloud-like texture, combined with sweet toppings, makes for a memorable and comforting meal. Enjoy!