Make Fluffy Japanese Soufflé Pancakes

Japanese soufflé pancakes are known for being very fluffy. This guide will show you how to make these pancakes at home with a few simple steps.

Gather Your Ingredients

Before you start, make sure you have everything you need. Here’s a list of ingredients:

• 2 eggs
• 4 teaspoons of milk (20 ml)
• 2-3 tablespoons of cake flour (all-purpose flour works too)
• ½ teaspoon of vanilla extract
• 3 teaspoons of sugar

Separate the Eggs

Carefully crack the eggs and separate the yolks from the whites. Put the yolks in one bowl and the whites in another.

Mix the Egg Yolks

1. Add milk to the egg yolks. Milk makes the pancakes lighter and fluffier.
2. Add vanilla extract. Be careful not to add soy sauce by mistake!
3. Add flour little by little. This stops the batter from getting too thick. Keep mixing until the batter is nice and creamy.

Whip the Egg Whites

1. Use a mixer to whip the egg whites on low speed. If you don’t have a mixer, you can whisk by hand, but it will take more effort.
2. When you see foam, add sugar slowly. Turn the mixer speed up to high.
3. Put the egg whites in the freezer for 10 to 15 minutes before whipping. Cold egg whites trap air better, which makes the meringue fluffier.
4. Whip the egg whites until stiff peaks form. This means they should be shiny and hold their shape. Don’t whip them too much, or the batter will be runny.

Combine the Mixtures

1. Add about one-third of the whipped egg whites to the egg yolk mixture. Stir it well until it’s smooth.
2. Pour this mixture into the rest of the egg whites.
3. Gently fold everything together with a spatula. Don’t use a whisk or mixer. You want to keep the mixture light and airy. This will help the pancakes rise when you cook them.

Cook the Pancakes

1. Put the batter into a pastry bag. If you don’t have a pastry bag, use a regular bag and cut off a corner. You can also use a spoon to gently drop the batter onto the pan.
2. Turn the stove to low heat.
3. Oil the pan lightly. It’s important to use low heat. If the heat is too high, the pancakes will puff up quickly but deflate just as fast.
4. Gently squeeze the batter onto the hot pan. The batter should hold its shape.
5. Add a few drops of water to the pan. This will create steam to keep the pancakes moist.
6. Cover the pan with a lid and cook for 7 to 10 minutes.
7. Flip the pancakes carefully.
8. Add a few more drops of water, put the lid back on, and cook for another 5 minutes.

Tips for Success

• Use low heat: Cooking on low heat is very important for fluffy pancakes.
• Don’t over-whip: Whip the egg whites until stiff peaks form, but don’t whip them too much.
• Be gentle: When combining the mixtures, fold gently to keep the batter light and airy.

Enjoy

Making Japanese soufflé pancakes takes a little work. But the result is soft, fluffy, and tasty pancakes. Enjoy your homemade treat!