Ingredients
Dry Ingredients
- 3 tablespoons All purpose floursifted
- 1/4 teaspoon Baking powder
- 1 tablespoon Granulated sugar
Wet Ingredients
- 2 Large egg yolks
- 1/4 cup Milk
- 1/2 teaspoon Vanilla extract
- 2 Large egg whites
- 1/4 teaspoon Cream of tartar
- 2 tablespoons Granulated sugardivided
- for toppings Powdered sugar
Directions
Fluffy Clouds: Mastering the Japanese Souffle Pancake
Calling all pancake enthusiasts! Today, we’re venturing into the world of Japanese soufflé pancakes, known for their incredibly light and fluffy texture. This recipe yields two perfect pancakes, ideal for a delightful breakfast or a sweet afternoon treat.
Master the Art of Fluffy! This Japanese Souffle Pancake recipe creates 2 heavenly pancakes, light as clouds & perfect for breakfast or a sweet treat. Takes just 25 minutes & uses simple ingredients. Top with whipped cream, fruit, or maple syrup for a delightful indulgence.
Steps
1 Done | Carefully separate the egg yolks from the whites. Ensure no yolk contaminates the whites, as this will affect their ability to whisk into stiff peaks. |
2 Done | In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined. |
3 Done | In a separate bowl, sift together the flour and baking powder. Gently whisk the dry ingredients into the wet yolk mixture until just combined. Set aside. |
4 Done | In a clean, grease-free bowl, whisk the egg whites with the cream of tartar until frothy. Gradually add 1 tablespoon of sugar while whisking continuously. Continue whisking until soft peaks form. |
5 Done | Slowly add the remaining tablespoon of sugar while whisking vigorously until stiff peaks form. The peaks should hold their shape when the whisk is lifted. |
6 Done | Gently fold 1/3 of the egg whites into the yolk mixture. Once incorporated, gently fold in the remaining whites in two batches, being careful not to deflate the batter. |
7 Done | Heat a non-stick pan or griddle over medium-low heat. Lightly grease the pan. Using a measuring cup or ice cream scoop, portion out half of the batter onto the pan, creating a round shape. |
8 Done | Cover the pan and cook for 3-4 minutes, or until the bottom begins to set. Do not peek or lift the lid during this time, as this can cause the pancake to deflate. |
9 Done | Once the bottom is set, gently flip the pancake using a spatula. Cover again and cook for another 2-3 minutes, or until golden brown on the bottom and cooked through. |
10 Done | Repeat steps 7-9 to cook the second pancake. Immediately transfer the pancakes to plates and serve hot. Top with whipped cream, fresh fruit, maple syrup, powdered sugar, or your favorite toppings. |
