Description
Indulge in the airy, fluffy goodness of Japanese soufflé pancakes! Perfectly jiggly and pillowy soft, these pancakes are a breakfast, snack, or dessert favorite. Learn how to master this technique-driven recipe with our detailed instructions and troubleshooting tips.
Ingredients
- Eggs
- Milk
- All-purpose flour
- Baking powder
- Vanilla extract
- Sugar
- Vinegar
Instructions
- Prepare the Batter:
- Separate the egg whites and yolks.
- Mix yolks with milk and vanilla. Sift in flour and baking powder, whisking to a smooth batter.
- Make the Meringue:
- Beat egg whites with vinegar until frothy. Gradually add sugar and beat until stiff peaks form.
- Combine Mixtures:
- Fold a portion of meringue into the yolk mixture, then gently fold in the rest without deflating.
- Cook the Pancakes:
- Heat a nonstick pan on low and grease lightly. Spoon or pipe batter into the pan.
- Cover and cook 7–8 minutes. Flip gently, cover, and cook another 7–8 minutes.
- Serve:
- Remove and serve with whipped cream, fruit, or syrup
Notes
- Whip meringue to stiff peaks for the fluffiest pancakes.
- Avoid overmixing to prevent deflating the batter.
- Use a pan with a lid for optimal rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Japanese
