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Fluffy Japanese Soufflé Pancakes: A Pillowy Delight for Every Meal

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Japanese soufflé pancakes have taken the world by storm, offering a delightful twist on the traditional pancake. These cloud-like creations are light, airy, and delicate, with a texture so soft it almost melts in your mouth. Whether you’re enjoying them for breakfast, brunch, dessert, or as a sweet snack, these pancakes are sure to impress. Their jiggly, pillowy softness and slightly sweet flavor will make them a favorite for anyone who tries them. But while they may look delicate, making these pancakes at home is easier than you might think with the right technique and ingredients.

Ingredients

Scale

For the Pancake Batter:

  • 2 large eggs: The foundation of any soufflé pancake recipe, eggs provide structure and fluffiness.
  • 2 tablespoons milk: Adds moisture to the batter.
  • ½ teaspoon vanilla extract: A touch of vanilla enhances the flavor of the pancakes.
  • 1 teaspoon lemon zest (optional): This adds a subtle citrusy aroma to balance the sweetness.
  • ¼ cup all-purpose flour (fluffed, spooned, and leveled): The flour is the base of the pancake batter. Be sure to fluff it before measuring to avoid using too much.
  • ¼ teaspoon baking powder: This helps the pancakes rise and adds to their lightness.
  • ½ teaspoon white vinegar (or lemon juice): The acid in vinegar or lemon juice helps stabilize the egg whites when they’re whipped into meringue.
  • 2 tablespoons granulated sugar: Adds sweetness and contributes to the structure of the meringue.
  • Oil (for cooking): A neutral oil, such as vegetable or canola oil, is used to grease the pan.

Optional Toppings:

  • Sweetened whipped cream: Adds a rich and creamy topping to complement the light pancakes.
  • Assorted berries: Fresh berries like strawberries, blueberries, or raspberries provide a tangy and refreshing contrast to the sweetness of the pancakes.
  • Powdered sugar: A light dusting of powdered sugar gives the pancakes an elegant touch.
  • Maple syrup: A classic topping for any pancake, maple syrup adds sweetness and flavor.

For the Whipped Cream (Optional):

  • ½ cup heavy cream (cold): The base for making whipped cream.
  • 1 tablespoon granulated sugar: Sweetens the whipped cream.
  • ½ teaspoon vanilla: Adds flavor to the cream.

Instructions

Step 1: Make the Pancake Batter

  1. Separate the eggs: Carefully separate the egg whites and egg yolks into two different bowls. Make sure the yolks stay intact and do not mix with the whites, as this can interfere with the whipping process.
  2. Mix the egg yolks: Into the egg yolks, add the milk, vanilla extract, and optional lemon zest. Whisk everything together briefly until combined.
  3. Sift in the dry ingredients: Sift in the flour and baking powder into the egg yolk mixture. Whisk until smooth and there are no visible streaks of dry flour. Set the mixture aside.

Step 2: Prepare the Meringue

  1. Whip the egg whites: Add the vinegar (or lemon juice) to the egg whites. Using a hand mixer or stand mixer, beat the egg whites on medium speed until frothy.
  2. Add the sugar: Gradually add the granulated sugar, a little at a time, to the egg whites while continuing to beat. Once all the sugar is added, increase the speed to medium-high.
  3. Beat to stiff peaks: Continue beating until the egg whites form stiff peaks—when you lift the beaters out, the peaks should stand up straight without falling over.

Step 3: Combine the Mixtures

  1. Fold the meringue into the egg yolk batter: Gently add one-third of the whipped egg whites into the egg yolk mixture. Use a rubber spatula to fold the meringue into the batter. Be gentle to avoid deflating the egg whites. Repeat the process with the remaining meringue, folding it in until the batter is smooth and no streaks of meringue remain.

Step 4: Cook the Pancakes

  1. Prepare the pan: Heat a large nonstick pan over low heat. Lightly grease the pan with a bit of oil, then wipe away any excess to avoid greasy pancakes.
    • Note: An electric stovetop is ideal for this recipe, as it maintains consistent low heat. If using a gas stovetop, be sure to cook the pancakes over low heat to avoid burning them.
  2. Spoon the batter into the pan: Using a large spoon or a piping bag with a large round tip, portion the batter into the pan to form 2 to 3 pancakes. Try to keep the batter tall, as this helps the pancakes rise and maintain their signature height.
  3. Cover and cook: Cover the pan with a lid and cook the pancakes for 7 to 8 minutes, until the bottoms are golden brown. Gently flip the pancakes over and cover again. Cook for another 5 to 6 minutes, until they are golden brown and fully cooked through.

Step 5: Serve and Enjoy!

  1. Serve the pancakes: Carefully transfer the pancakes to a plate and serve them immediately. Top with your choice of sweetened whipped cream, fresh berries, powdered sugar, or maple syrup.
  2. Optional sweetened whipped cream: To make the whipped cream, simply combine the cold heavy cream, sugar, and vanilla in a mixing bowl. Whisk by hand or with a hand mixer until stiff peaks form. Keep refrigerated until ready to serve.

Notes

  • Be gentle when folding the meringue: The key to achieving fluffy pancakes is to gently fold the meringue into the batter. Overmixing can cause the egg whites to deflate, resulting in a flatter pancake.
  • Use a nonstick pan: A nonstick pan ensures that the pancakes cook evenly without sticking, making flipping them much easier.
  • Cook on low heat: Cooking the pancakes over low heat ensures that they rise slowly and evenly, resulting in a fluffy texture without burning the bottoms.
  • Work quickly: Once the batter is mixed, it’s important to cook the pancakes promptly to prevent the batter from deflating.

Find it online: https://susanrecipes.com/fluffy-japanese-souffle-pancakes-a-pillowy-delight-for-every-meal/