Fluffy Japanese pancakes, also known as soufflé pancakes, have taken the culinary world by storm with their cloud-like texture and melt-in-your-mouth goodness. This easy-to-follow recipe will guide you through creating these light and airy pancakes at home, impressing both yourself and your guests. The secret lies in the delicate balance of ingredients and a low-and-slow cooking technique that ensures maximum fluffiness.
Ingredients:
- 2 large egg yolks
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup cake flour
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Vegetable oil (for greasing)
Instructions:
- In a mixing bowl, whisk together egg yolks, milk, and vanilla extract until the mixture lightens in color and thickens slightly.
- Sift in baking powder and cake flour, whisking until just combined. Set aside.
- In a separate clean bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to whisk until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, taking care not to deflate the batter.
- Transfer the batter to a piping bag (or a plastic bag with a corner snipped off).
- Heat a non-stick pan over low heat for 2-3 minutes. Lightly grease with vegetable oil.
- Pipe three 3-inch rounds of batter onto the pan, spacing them evenly. Cover the pan and cook for 6-7 minutes.
- Gently lift the pancakes to check for a golden brown bottom. If ready, carefully flip and cook for an additional 4-5 minutes, covered.
- Once both sides are golden brown, transfer the pancakes to a serving plate.
Serving Suggestions:
Serve these fluffy Japanese pancakes with a drizzle of maple syrup, a dusting of powdered sugar, and a side of fresh berries for a truly decadent breakfast or brunch experience.
