Fluffy Japanese Souffle Pancakes
These Fluffy Japanese Souffle Pancakes are an easy way to bring something new to your table. They’re light, adaptable, and don’t demand much time or effort. Try them out and see how they fit into your breakfast routine. I think you’ll enjoy the change of pace.
Ingredients
- 2 large eggs separated
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- Pinch of salt
Instructions
- Carefully break the eggs, placing the yolks in a medium bowl and the whites in a separate clean bowl. Make sure no yolk contaminates the whites.
- Pour 1/4 cup milk into the bowl with the yolks and whisk until fully combined. Add 1/4 cup flour, 1 tablespoon sugar, and a pinch of salt, stirring until the mixture is smooth and free of clumps.
- Using a whisk or electric mixer, whip the egg whites until they form stiff peaks. The whites should hold their shape when the whisk is lifted.
- Gently incorporate one-third of the whipped egg whites into the yolk batter to loosen it up. Then, carefully fold in the rest of the whites, preserving the airy texture.
- Warm a non-stick skillet over low heat and lightly coat it with oil or butter. Spoon 1/4 cup of batter for each pancake onto the skillet, spacing them apart. Cover with a lid and cook for 4-5 minutes.
- Once the bottoms are golden, gently flip each pancake using a spatula. Cover again and cook for an additional 3-4 minutes until fully set and fluffy.
- Remove the pancakes from the pan and serve immediately. Top with options like powdered sugar, fresh berries, or a drizzle of maple syrup.
Notes
Recipe Notes
- For optimal fluffiness, ensure the egg whites are at room temperature before whipping.
- Maintain low heat throughout cooking to prevent burning and promote even rising.
- For extra moisture, add a teaspoon of water to the skillet before covering to create steam.
- Enjoy the pancakes right away to experience their peak texture and height.