Description
Delightful Japanese souffle pancakes elevate breakfast with their cloud-like texture and delicate charm. Diners will savor each airy bite of these exquisite pancakes, experiencing pure culinary bliss from Japan’s remarkable breakfast tradition.
Ingredients
Scale
- 2 large eggs (separated into yolks & whites)
- ¼ cup (60 mL) all-purpose flour
- 2 tbsps granulated sugar (for meringue)
- 1 tbsp granulated sugar (for yolk mixture)
- 2 tbsps (30 mL) whole milk
- ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (optional)
- 1 tsp vegetable oil (for greasing the pan)
- Powdered sugar
- Maple syrup or honey
- Whipped cream
- Fresh fruit (strawberries, blueberries, bananas)
Instructions
- Egg Separation: Meticulously separate egg whites from yolks, ensuring absolute purity without any yolk contamination.
- Batter Foundation: Whisk egg yolks with milk, incorporating vanilla and sugar until achieving a smooth, lustrous cream-like consistency.
- Dry Ingredient Integration: Sift flour and baking powder into the liquid mixture, stirring gently to create a velvety, lump-free batter.
- Meringue Creation: Whip egg whites in a pristine bowl, gradually introducing remaining sugar while maintaining a dynamic, consistent technique until glossy, stiff peaks form.
- Batter Harmonization: Tenderly fold meringue into base mixture using a spatula, employing deliberate, sweeping motions to preserve delicate air pockets essential for extraordinary volume.
- Cooking Preparation: Warm a non-stick skillet over minimal heat, lightly coating with neutral oil or butter to prevent adherence.
- Pancake Formation: Carefully drop measured batter portions using a precise spooning technique, allowing minimal spreading and maintaining thick, elevated profiles.
- Steaming and Finishing: Cover skillet with a tight lid, allowing pancakes to elevate and cook for 4-5 minutes, then gently flip, cooking an additional 2-3 minutes until achieving a golden, pillowy texture.
- Serving Presentation: Transfer souffle pancakes to elegant plates, embellishing with a delicate dusting of powdered sugar, scattered fresh berries, or a drizzle of premium maple syrup.
Notes
- Egg Separation Technique: Use room temperature eggs and separate yolks with clean, dry hands or an egg separator to prevent protein breakdown and ensure peak meringue volume.
- Whipping Egg Whites Pro: Ensure absolutely zero oil or fat traces in the bowl; even a droplet can prevent whites from reaching maximum fluffiness. Use metal or glass bowls for best results.
- Batter Folding Strategy: Fold egg whites with extreme gentleness using a bottom-to-top lifting motion to maintain air bubbles. Overmixing will deflate the delicate souffle structure and result in dense pancakes.
- Temperature Control Mastery: Use low, consistent heat and a lid while cooking to create steam, which helps pancakes rise dramatically and achieve that signature cloud-like texture without burning the exterior.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 220
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg