Japanese Souffle Pancakes (Printable Version)
Light, cloudlike pancakes with a souffle texture, perfect for an elegant breakfast or dessert with seasonal fruit and toppings.
# Ingredients:
01 -
4 eggs, separated
02 -
1/4 cup granulated sugar
03 -
1/2 cup cake flour
04 -
1/2 tsp baking powder
05 -
1 pinch salt
06 -
3 tbsp whole milk
07 -
1/2 tsp vanilla extract
08 -
4 tbsp water for cooking
09 -
Butter for cooking
# Steps:
01 -
Whisk egg yolks, milk, and vanilla extract together until well combined.
02 -
Sift and mix in cake flour, baking powder, and salt until just incorporated.
03 -
In a separate bowl, beat egg whites until frothy, gradually add sugar, and continue beating until stiff peaks form.
04 -
Gently fold 1/3 of the meringue into the yolk mixture, then carefully fold in the remaining egg whites to maintain air bubbles.
05 -
Heat a skillet over low heat, add butter, then scoop batter in mounds. Add water around pancakes, cover and cook for 2 minutes. Add more batter on top of each mound and cook for 5-6 minutes more.
06 -
Carefully flip pancakes when golden brown on the bottom. Add more water around pancakes, cover again and cook for 4 minutes until fully set.
# Notes:
01 -
Keep heat low for even cooking.
02 -
Steam helps pancakes cook evenly through the center.
03 -
Serve immediately for best texture and presentation.