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Fluffy Japanese Souffle Pancakes

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These fluffy Japanese souffle pancakes have a cloud-like texture that is light, airy, and slightly crisp on the outside. Perfect for a special breakfast or brunch, they are made with simple ingredients and a delicate folding technique.

Ingredients

Scale
  • 3 large eggs (room temperature, separated)
  • 4 tablespoons granulated sugar (divided)
  • 1/2 cup all-purpose flour (60 g)
  • 1/2 teaspoon baking powder (2 g)
  • 1/2 cup whole milk (120 ml)
  • 2 tablespoons unsalted butter, melted (30 g)
  • 1 teaspoon vanilla extract (4 g)
  • Butter or oil for greasing the pan

Instructions

  1. Separate the eggs into two clean mixing bowls, making sure no yolk gets into the whites. Let both bowls sit at room temperature for about 10 minutes.
  2. Whisk the egg yolks gently with 2 tablespoons (25 g) of granulated sugar until the mixture is pale and slightly thickened, about 2 minutes.
  3. Add the milk (1/2 cup) and melted butter (2 tablespoons) to the yolk mixture, along with 1 teaspoon vanilla extract. Stir to combine.
  4. Sift the flour (1/2 cup) and baking powder (1/2 teaspoon) over the wet ingredients, then fold gently until smooth. Avoid overmixing; a few lumps are okay.
  5. Beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining 2 tablespoons (25 g) sugar and increase speed to high. Whip until stiff peaks form.
  6. Gently fold a third of the egg whites into the batter using a rubber spatula, using a light, sweeping motion to keep as much air as possible.
  7. Fold in the remaining egg whites carefully, making sure not to deflate the mixture. The batter should be light and fluffy, almost like a mousse.
  8. Heat your non-stick pan over the lowest heat setting and grease with a little butter or oil. Place the ring molds on the pan and grease their insides thoroughly.
  9. Spoon the batter into the molds until nearly full, smoothing the surface with the back of the spoon.
  10. Cover the pan with a lid and cook for about 4-5 minutes until bubbles form and the batter rises slightly.
  11. Carefully remove the lids and gently flip each pancake with a spatula, keeping the molds in place if possible. Cook the other side for another 4 minutes with the lid on.
  12. Remove the pancakes from the molds and serve immediately with your favorite toppings.

Notes

Use room temperature eggs for better volume. Ensure bowls and beaters are clean and dry to whip egg whites properly. Cook on low heat with a lid to steam pancakes gently. If no ring molds, spoon thick batter and cook longer on very low heat. Avoid overmixing batter after adding flour to keep fluffiness.

Nutrition

Keywords: Japanese souffle pancakes, fluffy pancakes, souffle pancakes, breakfast recipe, cloud-like pancakes, easy pancakes

Find it online: https://coracooks.com/fluffy-japanese-souffle-pancakes-recipe-easy-cloud-like-texture-guide/