Fluffy Japanese Soufflé Pancakes

Why This Recipe Works

Japanese Soufflé Pancakes are light, airy, and incredibly fluffy, thanks to whipped egg whites folded into the batter. These pancakes have a delightful texture and a soft, melt-in-your-mouth quality that’s perfect for a special breakfast or brunch treat!

Ingredients

• 2 large eggs, separated
• 2 tbsp milk
• 1/4 cup all-purpose flour, sifted
• 1/4 tsp vanilla extract
• 1/4 tsp cream of tartar
• 2 tbsp sugar
• Butter or oil, for greasing
  

Directions

1. Prepare the Batter:
   • In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Gradually add the sifted flour, whisking until no lumps remain. Set aside.
2. Whip the Egg Whites:
   • In a separate clean, dry bowl, add the egg whites and cream of tartar. Using an electric mixer, beat until frothy, then gradually add sugar while continuing to beat until stiff, glossy peaks form.
3. Fold the Batter:
   • Gently fold one-third of the whipped egg whites into the yolk mixture until combined. Repeat with the remaining egg whites, folding carefully to keep the mixture airy and light.
4. Cook the Pancakes:
   • Heat a nonstick skillet over low heat and lightly grease with butter or oil. Using a spoon or scoop, carefully mound the batter into thick circles on the skillet. Cover with a lid and cook for 4-5 minutes.
   • Flip gently, cover, and cook for another 4-5 minutes until the pancakes are golden and set.
5. Serve:
   • Serve immediately with your favorite toppings like fresh fruit, powdered sugar, whipped cream, or maple syrup.

Note

• Cooking Tips: Keep the heat low to cook the pancakes through without burning.
• Height: For extra tall pancakes, stack batter layers as they cook.
• Storage: These are best enjoyed fresh, as they lose some fluffiness after cooling.