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Japanese Souffle Pancakes: The Ultimate Guide to Fluffy Perfection

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Light, airy Japanese Souffle Pancakes! A delightful, fluffy treat worth the effort.

Ingredients

Scale
  • 100g (about ¾ cup plus 2 tablespoons) All-Purpose Flour
  • 60g Granulated Sugar (divided into 30g for the yolks and 30g for the whites)
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 80ml (about ? cup) Milk
  • 2 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 2 large Egg Whites
  • ¼ teaspoon Cream of Tartar (optional, but helps stabilize the meringue)
  • Butter or Oil (For greasing the pan)
  • 2 tablespoons Water (for steaming)
  • Powdered Sugar (For dusting, optional)
  • Maple Syrup or Honey (For serving, optional)
  • Fresh Fruit (For serving, optional, berries are great!)

Instructions

  1. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. In a separate, larger bowl, combine the egg yolks and 30g of granulated sugar. Whisk vigorously until the mixture becomes pale yellow and slightly thickened.
  3. Gradually add the milk to the egg yolk mixture, whisking constantly to ensure it’s well combined.
  4. Add the vanilla extract and stir to incorporate.
  5. Gradually add the dry flour mixture to the wet egg yolk mixture, whisking gently until just combined. Be careful not to overmix. A few lumps are okay!
  6. Cover the bowl with plastic wrap and let it rest for about 10-15 minutes.
  7. In a clean, grease-free bowl, add the egg whites.
  8. If using, add the cream of tartar to the egg whites.
  9. Using an electric mixer, begin whipping the egg whites on medium speed until soft peaks form.
  10. Gradually add the remaining 30g of granulated sugar to the egg whites, a little at a time, while continuing to whip.
  11. Continue whipping the egg whites until stiff, glossy peaks form. Be careful not to overwhip.
  12. Gently fold about one-third of the meringue into the egg yolk batter.
  13. Gently fold in the remaining meringue in two additions, being careful not to deflate the meringue. Use a spatula and fold from the bottom of the bowl upwards, turning the bowl as you go.
  14. The batter should be light, airy, and slightly thick. It’s okay if there are a few streaks of meringue remaining.
  15. Heat a large, non-stick skillet or griddle over low heat.
  16. Lightly grease the skillet with butter or oil.
  17. Spoon the batter onto the skillet, forming small, round pancakes (about ¼ cup of batter per pancake). Leave some space between the pancakes.
  18. Add 1 tablespoon of water to the skillet next to the pancakes.
  19. Cover the skillet with a lid and cook for about 3-4 minutes, or until the bottoms of the pancakes are golden brown.
  20. Carefully flip the pancakes using a spatula.
  21. Add another 1 tablespoon of water to the skillet next to the pancakes.
  22. Cover the skillet with the lid again and cook for another 3-4 minutes, or until the pancakes are cooked through and golden brown on the other side. You can check for doneness by inserting a toothpick into the center of a pancake; it should come out clean.
  23. If the pancakes are browning too quickly, reduce the heat slightly. If they’re not browning enough, increase the heat slightly.
  24. Remove the pancakes from the skillet and place them on a plate.
  25. Repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed.
  26. Dust the souffle pancakes with powdered sugar, if desired.
  27. Serve the pancakes immediately with maple syrup or honey.
  28. Garnish with fresh fruit, such as berries, bananas, or peaches.
  29. You can also add a dollop of whipped cream or a scoop of ice cream for an extra-special treat.

Notes

  • Use fresh eggs for a more stable meringue.
  • Don’t overmix the batter to avoid tough pancakes.
  • Cook over low heat to prevent burning.
  • Use a lid to trap steam and help the pancakes cook evenly.
  • Serve immediately, as they deflate over time.

Find it online: https://anasrecipes.com/japanese-souffle-pancakes-3/