Fluffy Japanese pancakes, also known as “soufflé pancakes,” are a delightful and airy breakfast treat. Here’s a recipe to make these fluffy pancakes at home:
- 2 large eggs, separated
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- Pinch of salt
- Butter or oil for cooking
- Powdered sugar, fresh fruit, and maple syrup for serving
Separate Eggs: Start by separating the egg yolks and egg whites into two different bowls. Make sure there’s no trace of yolk in the egg whites, as this can affect their ability to whip properly.
Mix Wet Ingredients: To the egg yolks, add the milk and vanilla extract. Whisk until well combined.
Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, granulated sugar, and a pinch of salt.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix; a few lumps are okay.
Whip Egg Whites: Using an electric mixer, whisk the egg whites on high speed until they form stiff peaks. This will take a few minutes. The egg whites should hold their shape when you lift the beaters.
Fold Egg Whites: Gently fold the whipped egg whites into the batter using a spatula. Start by adding a small amount of egg whites to the batter and gently fold to lighten the mixture. Then, add the rest of the egg whites and fold until there are no streaks of white remaining. Be very gentle to maintain the fluffiness of the batter.
Cook the Pancakes: Heat a non-stick skillet or griddle over low to medium-low heat. Add a small amount of butter or oil and spread it across the surface.
Spoon the Batter: Using a ladle or a large spoon, scoop the pancake batter onto the skillet to form round pancakes. Keep the pancakes relatively small to ensure they cook evenly and puff up nicely.
Cover and Cook: Cover the skillet with a lid or an inverted heatproof bowl. This will trap the heat and help the pancakes rise. Cook for about 3-4 minutes on one side, or until the pancakes are golden brown and the edges start to look set.
Flip and Cook: Carefully flip the pancakes using a spatula. Continue to cook for an additional 3-4 minutes on the other side, until both sides are golden brown and the pancakes are cooked through.
Serve: Once cooked, transfer the fluffy Japanese pancakes to a plate. Dust them with powdered sugar and serve with fresh fruit and maple syrup.
These pancakes are meant to be thick, fluffy, and slightly jiggly in the center. They may take a bit of practice to get just right, but the results are well worth it. Enjoy your homemade fluffy Japanese pancakes!