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Fluffy Japanese Soufflé Pancakes

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Light, airy, and ultra-fluffy, these Japanese soufflé pancakes are a delightful twist on traditional pancakes. Perfect for brunch or a sweet treat, they’re known for their towering height and soft texture.

Ingredients

  • 2 large eggs (separated)
  • 1 tbsp milk
  • 1/4 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
  • Butter (for greasing the pan)
  • Powdered sugar (for dusting, optional)
  • Fresh fruits and syrup (for serving, optional)

Instructions

  1. Separate the egg whites and yolks into two clean bowls.
  2. To the yolks, add milk and vanilla extract. Whisk until combined.
  3. Sift in flour and baking powder into the yolk mixture. Mix until smooth without lumps.
  4. In another bowl, beat egg whites until frothy, then gradually add sugar (and cream of tartar if using) while beating until stiff peaks form.
  5. Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate the batter.
  6. Preheat a non-stick pan over low heat and lightly grease with butter.
  7. Scoop the batter into tall mounds on the pan. Cover with a lid and cook for 4–5 minutes.
  8. Gently flip each pancake and cook for another 4–5 minutes until golden and cooked through.
  9. Remove from pan, dust with powdered sugar, and serve with fresh fruits or syrup if desired.

Notes

  • Use a ring mold for perfectly tall pancakes.
  • Beat egg whites just until stiff peaks — don’t overbeat.
  • Cook on low heat to prevent burning and ensure the center cooks through.
  • Serve immediately for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/fluffy-japanese-souffle-pancakes-2/