Get ready to indulge in the fluffiest, most delightful pancakes you’ve ever tasted! These Japanese Souffle Pancakes are a real treat, perfect for a special breakfast or brunch. Let’s dive into the details!
Tips for Success
Make sure to beat the egg whites to stiff peaks for that signature fluffiness. And don’t rush the cooking process; low and slow is the key!
Serving Suggestions
These pancakes are lovely topped with fresh berries, a pat of butter, and a drizzle of syrup. Trust me, you’ll love it!
Ingredients
- Egg Mixture:
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- Dry Ingredients:
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- Egg Whites:
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Instructions
- Prepare the Batter:
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Step 1- Mix Ingredients: Batter: Mix together the egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder, and salt. Stir the dry ingredients into the yolks mixture just until no large lumps remain.
- Beat Egg Whites:
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Step 2- Whip Egg Whites: Beat Egg Whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
- Cooking the Pancakes:
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Step 3- Cook the Pancakes: Cook: Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
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Step 4- Flip the Pancakes: Flip: Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.) Cover and cook for another 5 minutes or so, until cooked through, but soft.
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Step 5- Serve: Serve with butter, syrup, and berries.
Nutrition
- Calories: 250, Fat: 6g, Carbs: 42g, Protein: 8g
Cooking techniques
Gently folding the egg whites into the batter is crucial for achieving a light and fluffy texture. Patience while cooking ensures the pancakes rise beautifully!
Variations or substitutions
Feel free to experiment with different flavors by adding citrus zest, matcha powder, or even chocolate chips to the batter for a fun twist!
Storage tips
Store any leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on a skillet.
Notes
For best results, use room temperature ingredients to help create a smooth batter.
