Description
These Fluffy Japanese Soufflé Pancakes are delightfully airy and soft, created by folding whipped egg whites into a delicate batter. Cooked gently in a skillet with ring molds, they achieve a tall, soufflé-like texture that’s perfect for a special breakfast or brunch. Serve them warm with powdered sugar, maple syrup, butter, and fresh fruit for a scrumptious treat.
Ingredients
Scale
For the Pancakes:
- 3 large egg yolks
- 4 large egg whites
- 60 ml (1/4 cup) milk
- 60 grams (1/2 cup) all-purpose flour
- 15 grams (1 tablespoon) cornstarch
- 1 teaspoon baking powder
- 40 grams (3 tablespoons) sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Vegetable oil or butter, for greasing
For the Toppings (optional):
- Powdered sugar, for dusting
- Butter, for serving
- Maple syrup, for serving
- Fresh fruit such as berries, for garnish
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the egg yolks, milk, sugar, and vanilla extract until the mixture is smooth and homogeneous.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt to ensure even distribution and to remove lumps.
- Combine Dry and Wet Ingredients: Gradually fold the sifted dry ingredients into the egg yolk mixture using a gentle whisking motion until everything is well incorporated. Set the batter aside.
- Whip the Egg Whites: Using a clean bowl and an electric mixer, beat the egg whites until stiff peaks form. Be careful not to overbeat, as this can deflate the whites and negatively affect the pancake texture.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the egg yolk and flour batter in three separate batches. Fold carefully to maintain the airy texture; the batter should become thick and fluffy.
- Heat the Skillet: Warm a non-stick skillet or griddle over low heat, then lightly grease the surface with vegetable oil or butter to prevent sticking.
- Cook First Side: Using ring molds, spoon approximately 2-3 tablespoons of batter into each mold. Cook them on the first side for about 4-5 minutes, until golden brown and the tops begin to set.
- Cook Second Side with Lid: Carefully flip the pancakes, cover the skillet with a lid, and cook for an additional 4-5 minutes. Cook until the pancakes are fully set and fluffy; if needed, continue cooking with the lid on, checking every minute to avoid burning.
- Remove from Mold: Gently take the pancakes out of the ring molds, being careful not to deflate their delicate texture.
- Serve: Serve the soufflé pancakes immediately while warm with your choice of toppings such as powdered sugar, a pat of butter, maple syrup, and fresh fruit for added flavor and presentation.
Notes
- Use fresh eggs at room temperature for better volume when whipping egg whites.
- Ensure egg whites are free from any yolk contamination for optimal whipping.
- Cooking on low heat is crucial to avoid burning and to allow pancakes to cook through without collapsing.
- Ring molds help maintain the iconic tall shape but can be omitted if desired, resulting in flatter but still fluffy pancakes.
- Serve immediately for best texture; these pancakes tend to deflate if left to sit too long.
