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Fluffy Japanese Soufflé Pancakes

These pancakes offer a pillowy texture that melts in your mouth, making for a delightful breakfast experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 2 large large eggs
  • 30 g granulated sugar
  • 80 g milk
  • ½ teaspoon vanilla extract
  • 100 g cake flour
  • ½ teaspoon baking powder
  • a pinch salt
  • Butter (for greasing the pan)
  • Powdered sugar (for serving)
  • Maple syrup or fruit (for serving, optional)

Method
 

Preparation
  1. Separate the egg whites from the yolks into two different bowls.
  2. In the yolks bowl, add the granulated sugar and beat until pale. Then, add the milk and vanilla extract, mixing until combined.
  3. Gradually incorporate the cake flour, baking powder, and salt into the yolk mixture until a smooth batter forms.
  4. Using a hand mixer, beat the egg whites until soft peaks form. Gradually add in the sugar until stiff peaks are achieved.
  5. Gently fold the whipped egg whites into the yolk mixture, being careful to keep the air in.
Cooking
  1. Heat a non-stick pan and grease it lightly with butter. Optionally, use a round mold for perfectly shaped pancakes.
  2. Pour the batter into the pan and cook over low heat, covering with a lid for 4-5 minutes until the bottoms are golden brown.
  3. Flip carefully, cover again, and cook for an additional 4-5 minutes.
  4. Dust with powdered sugar and serve warm with maple syrup or fresh fruit.

Notes

To ensure the fluffiness, be gentle while folding the egg whites and cook on low heat. Leftovers can be stored in an airtight container for up to 3 days, or frozen for a month.