Fluffy Japanese Soufflé Pancakes

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Fluffy Japanese Soufflé Pancakes – Cottony Clouds on a Plate

These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds—delicate, airy, and melt-in-your-mouth soft. A true breakfast treat that’s both stunning and satisfying!

Ingredients

  • 2 large eggs, separated
  • 1½ Tbsp whole milk
  • ¼ tsp pure vanilla extract
  • ¼ cup cake flour
  • ½ tsp baking powder
  • 2 Tbsp sugar

Instructions

Step 1: Prep the Egg Whites
Separate the egg yolks and whites into two bowls. Place the bowl with egg whites in the freezer for 10 minutes to chill.

Step 2: Make the Yolky Base
To the egg yolks, add milk and vanilla. Whisk by hand until the mixture is thick and frothy. Sift in cake flour and baking powder, then gently whisk until just combined. Set aside.

Step 3: Whip the Meringue
Remove the egg whites from the freezer (they should be half-frozen). Beat with a mixer until frothy. Gradually add sugar in thirds, then increase the speed to high. Beat until stiff peaks form (about 2 minutes).

Step 4: Fold the Batter
Start by folding one-third of the meringue into the yolk mixture. Then add half of the remaining meringue and gently fold. Finally, return this mixture to the remaining meringue and fold carefully until just combined, keeping the batter airy.

Step 5: Preheat and Shape
Heat a nonstick pan over low heat (300°F / 150°C). Lightly grease if needed. For each pancake, scoop two mounds of batter one on top of the other to form a tall stack. Work quickly to shape all the pancakes.

Step 6: Steam-Cook
Add 1 Tbsp water to empty spaces in the pan and cover with a lid. Let steam for 6–7 minutes.

Step 7: Add Final Scoop
After 2 minutes, remove the lid and stack one final scoop of batter onto each pancake. Add more water if needed, then cover again and continue steaming.

Step 8: Flip Gently
After 6–7 minutes, check if pancakes release easily. If they stick, wait a bit longer. Once ready, flip carefully with a spatula. Add a little water and cover again. Cook for another 4–5 minutes.

Step 9: Serve
When both sides are golden and the pancakes are cooked through, remove from the pan and serve immediately. Top with maple syrup, whipped cream, fresh berries, or your favorite pancake toppings.

Tips for Success

  • Chill the egg whites to help form firmer peaks.
  • Use cake flour for a soft and tender texture.
  • Don’t overmix—gentle folding is key to keeping the batter airy.

Perfect for:

Breakfast, Brunch, or a Sweet Afternoon Pick-Me-Up!

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