Unlike traditional pancakes, which are dense and flat, Japanese Souffle Pancakes are airy, fluffy, and almost cloud-like in appearance.
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Popular Around the World
If you’re looking for a breakfast dish that is both light and indulgent, look no further than Japanese Souffle Pancakes. These pancakes are a popular trend in Japan and have been gaining popularity around the world for their unique texture and flavor.
The secret to their texture lies in the technique used to make them. The batter is made with simple ingredients such as flour, sugar, baking powder, egg yolks, milk, and butter. However, what sets Japanese Souffle Pancakes apart is the addition of whipped egg whites to the batter. This creates a meringue-like foam that is then folded into the batter to create a light and airy mixture.
How to Cook
To cook Japanese Souffle Pancakes, you will need a non-stick pan or griddle with a lid. The batter is spooned onto the pan in small rounds and then covered with the lid to allow them to cook through without burning on the bottom. Once they have risen and set on one side, they are carefully flipped over using two spatulas to prevent them from deflating. The result is a stack of fluffy pancakes that are almost too pretty to eat.
How to Serve
Japanese Souffle Pancakes can be served in many ways depending on your preference. Some people like them plain with just a dusting of powdered sugar or drizzle of maple syrup. Others prefer them topped with fresh fruit like strawberries or blueberries for added sweetness and color. Whipped cream or chocolate sauce can also be added for an extra indulgent treat.
If you want to try making Japanese Souffle Pancakes at home, there are many recipes available online that provide step-by-step instructions. While they may take a bit more effort than regular pancakes, the end result is well worth it. So why not give this trendy breakfast dish a try and impress your family and friends with your culinary skills?
Japanese Souffle Pancakes
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour
- 1 teaspoon baking powder
- Pinch of salt
- Butter or oil for cooking
- In a large mixing bowl, whisk together the egg yolks, sugar, milk, and vanilla extract until well combined.
- Sift in the cake flour, baking powder, and salt into the bowl and whisk until smooth.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter using a spatula until no white streaks remain.
- Heat a non-stick pan or griddle over low heat and add butter or oil to coat the surface.
- Spoon about 1/4 cup of batter onto the pan for each pancake and cover with a lid.
- Cook for about 3 minutes or until bubbles start to form on top of the pancake and the bottom is golden brown.
- Carefully flip over using two spatulas and cook for another 2-3 minutes on the other side until golden brown.
- Repeat with remaining batter, adding more butter or oil as needed.
- Be sure to use cake flour instead of all-purpose flour for best results.
- Do not overmix the batter as this can cause it to become dense instead of light and fluffy.
- Use low heat when cooking to prevent burning on the bottom before they are fully cooked through.
Nutrition Facts (per serving): Calories: 100, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 120mg, Total Carbohydrate: 15g, Dietary Fiber: 0g, Sugars: 8g, Protein: 3g