Fluffy Japanese Souffle Pancakes
Light and airy pancakes with a melt-in-your-mouth texture. Perfect for a weekend brunch!
Equipment
- Mixing Bowls (2)
- Whisk
- Non-stick skillet or griddle
- Spatula
Ingredients
Dry Ingredients
- 1 cup Cake flour
- 2 teaspoons Baking powder
- 2 tablespoons Sugar
Wet Ingredients
- 1/2 cup Milk Whole milk recommended
- 2 Eggs Large eggs, separated
- 1 tablespoon Melted unsalted butter Slightly cooled
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil For greasing the pan
Instructions
Instructions
- Whisk together the dry ingredients (flour, baking powder, and sugar) in a bowl.
- In a separate bowl, whisk together the milk, egg yolks, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold one-third of the egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites in two additions.
- Lightly grease a non-stick skillet or griddle with vegetable oil. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for about 3-4 minutes per side, or until golden brown and cooked through. Reduce heat if browning too quickly.
- Serve immediately with your favorite toppings, such as whipped cream, fruit, maple syrup, or honey.
Notes
For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking. Using cake flour is crucial for achieving the light and airy texture. Don't overmix the batter!