If you’re a fan of light, airy, and melt-in-your-mouth pancakes, then you’re in for a real treat! Japanese souffle pancakes are the epitome of pancake perfection, and once you try them, you’ll never go back to the ordinary. Imagine biting into a cloud-like stack of pancakes that practically dissolve on your tongue, leaving behind a delicate sweetness and a hint of vanilla.
These heavenly pancakes are a true labor of love, requiring a bit of patience and a few special techniques. But trust me, the end result is worth every minute spent in the kitchen. The secret lies in whipping the egg whites to stiff peaks, creating a light and airy batter that rises to incredible heights during cooking. The result? Pancakes so fluffy and ethereal, you’ll feel like you’re eating a dessert for breakfast.
Before we dive into the recipe, let’s take a moment to appreciate the ingredients. These souffle pancakes call for simple pantry staples like flour, sugar, eggs, and milk, but it’s the way they’re combined that creates magic. The egg whites are whipped to perfection, folded gently into the batter, and then cooked in a special ring mold to ensure that perfect, sky-high shape.
Now, let’s get to the good stuff – the recipe!
Ingredients:
- 1 cup (120g) all-purpose flour
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (4g) baking powder
- 1/4 teaspoon (1g) salt
- 3/4 cup (180ml) milk
- 2 large eggs, separated
- 1 tablespoon (14g) unsalted butter, melted
- 1 teaspoon (5ml) vanilla extract
Start by preheating your oven to 200°F (93°C) and setting a heatproof plate or baking dish inside to warm up. This will help keep your souffle pancakes warm and fluffy while you cook them in batches.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg yolks, melted butter, and vanilla extract. Gradually pour the milk mixture into the dry ingredients, whisking until just combined (a few lumps are okay).
In a clean, grease-free bowl, beat the egg whites with a hand mixer or stand mixer until stiff peaks form. Gently fold the whipped egg whites into the batter in two additions, being careful not to overmix.
Heat a non-stick skillet or griddle over medium-low heat and grease it lightly with butter or non-stick cooking spray. Place a 3-inch ring mold or biscuit cutter in the center of the pan and spoon about 1/4 cup of batter into the mold, filling it about 3/4 full.
Cook until the edges are set and the bottom is lightly golden, about 3-4 minutes. Carefully remove the ring mold and flip the pancake over. Cook for an additional 2-3 minutes, or until cooked through.
Transfer the cooked souffle pancake to the warm plate or baking dish in the oven to keep it warm while you cook the remaining batter.
Serve these light and airy pancakes warm, topped with your favorite sweet toppings like fresh berries, maple syrup, whipped cream, or powdered sugar. Enjoy!