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Japanese Souffle Pancakes: The Fluffy Delight You Need to Try

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Experience the airy goodness of Japanese Souffle Pancakes, a delightful breakfast treat that’s light and fluffy. Served warm with powdered sugar, maple syrup, or honey, these pancakes can be enhanced with fresh fruits for a delicious twist. Perfect for a cozy morning or special occasion!

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (120ml) milk
  • 2 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Butter, for cooking
  • Powdered sugar, for serving
  • Maple syrup or honey, for serving
  • Fresh fruits (optional), for serving

Instructions

  1. In a medium mixing bowl, sift the all-purpose flour and baking powder together to aerate the flour and eliminate lumps.
  2. In another bowl, whisk the egg yolks, milk, and vanilla extract until smooth and well combined.
  3. Gradually add the sifted flour mixture to the egg yolk mixture, stirring gently until just combined. A few lumps are okay; do not overmix.
  4. In a separate clean bowl, beat the egg whites with an electric mixer. Add the cream of tartar to stabilize the egg whites. Start on low speed, then increase to medium-high until soft peaks form.
  5. Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form and the mixture is glossy (about 3-5 minutes).
  6. Gently fold one-third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
  7. Preheat a non-stick skillet or griddle over low heat to ensure the pancakes rise without burning.
  8. Add a small amount of butter to the skillet and let it melt, coating the surface evenly.
  9. Scoop about 1/4 cup of batter onto the skillet for each pancake. For taller pancakes, stack two or three scoops on top of each other.
  10. Cover the skillet with a lid to trap steam, allowing the pancakes to rise and cook evenly. Cook for about 4-5 minutes on low heat.
  11. Check the bottom of the pancakes after 4-5 minutes; they should be golden brown. Gently flip them over using a spatula.
  12. Cover the skillet again and cook for an additional 4-5 minutes on the other side. If they are still jiggly in the center, cook for an extra minute or two.
  13. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.
  14. Repeat the cooking process with the remaining batter, adding more butter as needed.
  15. Stack the cooked pancakes on a serving plate for an impressive presentation.
  16. Dust the top with powdered sugar for sweetness and visual appeal.
  17. Drizzle with maple syrup or honey, and serve with fresh fruits like strawberries, blueberries, or bananas.
  18. For an indulgent touch, add a dollop of whipped cream or a scoop of ice cream on top.
  19. Serve immediately while warm and fluffy. Enjoy your delicious Japanese souffle pancakes!

Notes

  • Ensure your egg whites are at room temperature for better volume when beaten.
  • Cooking on low heat is crucial for achieving the soufflé-like texture.
  • Feel free to experiment with different toppings and fruits to customize your pancakes.

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