Japanese Soufflé Pancakes
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I have wanted to share this recipe on my blog for quite some time now, and finally, here it is in all its splendor. My family and I really love these delicate pancakes, every time I make them they disappear in seconds.
These Soufflé Pancakes, as their name mentions, are like little souffles, very fluffy and soft, light like a cloud, with a delicate flavor and texture.
For these pancakes, egg whites are separated from yolks, whipped to stiff peaks and gently incorporated into yolks mixture. The pancakes are then cooked over low heat to make sure they don't burn and cook all the way through.
The recipe is not complicated, uses basic ingredients but can be a little tricky until you figure it out how it best works for you, as cooking time may vary slightly for everybody, depending on the pan you use, the heat and so on. Hope you will try these out and enjoy as much as we did!
- Makes 3 pancakes
- 2 medium eggs, separated, room temperature
- 1 tbsp (15ml) milk
- 1/2 tsp (3g) vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 1 tsp (5ml) lemon juice
- 2 tbsp (30g) sugar
- oil for greasing the pan
- fresh berries for serving, optional
- powdered sugar and maple syrup for serving
- First prepare the parchment paper rings, about 3 inch (8cm) wide and 1 ½ inch (4cm) high. Bind the ends of the parchment paper with a bit of butter.
- Separate whites from yolks.
- Add milk and vanilla extract and whisk slightly to combine. Sift flour and baking powder and mix to incorporate and set aside to whip the whites.
- Add salt over the whites and start whipping until foamy. Add lemon juice and gradually incorporate sugar.
- Continue whipping until stiff peaks form.
- Place a large nonstick skillet over medium-low heat.
- Gently fold the whites into the yolk mixture.
- Slightly grease the pan with vegetable oil and place the rings in the pan.
- Divide batter evenly.
- Pour about 1 tablespoon of water to create steam, cover and cook the pancakes for about 6-8 minutes.
- Gently flip the pancakes, add another tablespoon of water if evaporated, cover and cook for another 5-6 minutes.
- Gently remove the parchment paper and transfer pancakes to a serving platter.
- Serve imediately, dusted with powdered sugar or maple syrup and fresh berries. The pancakes may deflate slightly after cooking. Enjoy!