Description
Start your day with a taste of Japan! 🥞 Discover how to make irresistibly fluffy and jiggly Japanese soufflé pancakes with our simple guide. Perfect for a special breakfast or brunch that will impress everyone.
Ingredients
- Eggs: The backbone of the recipe, providing structure and fluffiness.
- Milk: Adds moisture and richness. Whole milk is recommended for the best flavor.
- All-purpose flour: Gives the pancakes a bit of chew for a balanced texture.
- Baking powder: A leavening agent to help the pancakes rise.
- Vanilla extract: Enhances flavor; a classic in pancake recipes.
- Sugar: Sweetens the pancakes and stabilizes the egg white meringue.
- Vinegar: Helps stabilize the egg whites for the meringue. Can be substituted with lemon juice or cream of tartar.
- Oil: For cooking; any neutral oil will do.
Instructions
- Separate Eggs: Begin by separating the egg whites and yolks into two bowls. Be careful not to break the yolks.
- Mix Yolk Batter: In the yolks, add milk and vanilla, whisking briefly. Sift in flour and baking powder, and whisk until smooth.
- Whip Egg Whites: Add vinegar to egg whites. Start beating at medium speed until frothy, then gradually add sugar. Beat to stiff peaks.
- Fold in Meringue: Gently fold a third of the meringue into the yolk batter until evenly combined. Add the rest, folding gently.
- Prepare for Cooking: Use a spoon, cookie scoop, or piping bag to portion the batter.
- Cook Pancakes: In a greased, low-heat nonstick pan, portion the batter. Cover and cook for 7-8 minutes, flip, then cook for another 5-6 minutes.
Notes
For the fluffiest pancakes, use room temperature eggs, as they whip better. If you’re using a piping bag, a large round tip like the Wilton 2A can help achieve a uniform shape. Remember, practice makes perfect, especially when it comes to the delicate process of folding in the meringue and cooking the pancakes.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese