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Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes
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These Fluffy Japanese Soufflé Pancakes are a halal-friendly and nourishing breakfast staple, known for their unique cloud-like texture and characteristic jiggle. Made with simple, high-quality ingredients, this recipe offers a surprisingly easy way to achieve high-end cafe quality soufflé pancakes at home.

Ingredients

Scale

2 Large Egg Yolks
3 Large Egg Whites
1/4 Cup All-Purpose Flour
2 Tablespoons Whole Milk
2.5 Tablespoons Granulated white sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Lemon Juice
1/4 Teaspoon Vanilla Bean Paste
1 Teaspoon Cooking Oil

Instructions

  1. Whisk the two egg yolks in a medium bowl. Add the whole milk and alcohol-free vanilla bean paste. Sift the all-purpose flour and baking powder into the bowl. Whisk everything together until the batter looks smooth, ensuring no lumps remai
  2. In a separate, clean glass bowl, begin beating your three cold egg whites. Once they become frothy, add the lemon juice. Gradually add the sugar one tablespoon at a time. Continue beating until you reach stiff, glossy peaks; when you lift the whisk, the meringue should stand straight up
  3. Take one-third of the meringue and whisk it into the yolk mixture to lighten the base. Now, add the remaining meringue. Use a spatula to gently fold the mixture using a 'cut and fold' motion to keep the air inside. Be very careful to avoid over-mixing, which will cause the pancakes to turn out flat
  4. Heat a non-stick skillet over the lowest heat setting possible. Lightly grease the pan with oil. Use a large scoop to place three tall mounds of batter onto the pan. Add a teaspoon of water to the empty spaces in the pan and cover it with a lid. Cook for about 4 to 5 minutes. Add another small scoop of batter on top of each pancake to increase height
  5. Cover the pan again for another 2 minutes. When the bottom is golden brown, very gently flip each pancake. Add another teaspoon of water, cover, and cook for 4 more minutes. Once both sides feel firm but springy, serve immediately on a warm plate

Notes

Always use the lowest flame your stove allows; high heat causes soufflé pancakes to collapse once removed.

Ensure your mixing bowl for the egg whites is completely grease-free; even a tiny drop of oil or yolk can prevent meringue from stiffening.

Use a lid during the entire cooking process; the steam keeps the soufflé pancakes tall and moist.

Store leftover Fluffy Japanese Soufflé Pancakes in an airtight container in the refrigerator for up to 24 hours once cooled completely.

To reheat, avoid the microwave; instead, use an oven at 300°F (150°C) for about 5 to 7 minutes to maintain some fluffiness.

Nutrition

Find it online: https://fabiloustaste.com/fluffy-japanese-souffle-pancakes/