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 egg-based pancake recipe requires a bit of patience and precision, but the results are well worth the effort. The secret to their signature fluffiness lies in low and slow cooking, proper egg white whipping, and maintaining moisture during the cooking process.
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 thickened.
- Sift in baking powder and cake flour, then whisk until smooth. Set aside.
- In a separate bowl, whip egg whites and cream of tartar until frothy. Gradually add sugar while whipping until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the egg yolk mixture, then carefully fold in the remaining egg whites until just combined.
- Transfer the batter to a piping bag.
- Preheat 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, cover, and cook for 6-7 minutes.
- Gently flip the pancakes and cook for an additional 4-5 minutes, covered, until both sides are golden brown.
- Serve immediately with your favorite toppings like fresh berries, maple syrup, or powdered sugar.
Tips for Success:
- Avoid overmixing the batter to preserve air pockets.
- Use a low flame to ensure even cooking without burning.
- Experiment with toppings like whipped cream, honey, or fruit compote for added flavor.
