Japanese Souffle Pancake
Heavenly Fluffy Souffle Pancakes Made it Easy
Try this cloud-like fluffy Japanese Souffle Pankcaes! The difference of the souffle pancakes from the regular pancakes is that the delicate and airy texture from the whipped egg white added to the batter.
This recipe guarantees a delightful breakfast experience, or snack for your children, the taste of the melting-in-your-mouth like fluffiness of the pancake and it is just heavenly!
Follow these simple steps to create your own stack of light and fluffy pancakes.
RECIPE
Servings: 5-6 pieces
Time: 40 min
Ingredients:
2 egg yolks
4 egg whites
3 tbsp sugar
2 tbsp milk
4 tbsp flour
1 tsp baking powder
1 tsp lemon juice
1 tsp vanilla extract
Instructions:
In a bowl, whisk together egg yolks, milk, vanilla extract, flour, and, once smooth, add lemon juice.
In a separate bowl, whisk egg whites with half of the sugar until soft peaks form. Add the remaining sugar and continue whisking until firm peaks are achieved.
Gently fold the whipped egg white mixture into the egg yolk mixture using a spatula. Ensure a thorough yet gentle combination, maintaining the fluffy texture.
Heat a pan with some sprayed oil over low heat.
Scoop one portion of the batter onto the pan. Add another scoop on top to create a higher layer.
Cover the pan with a lid, keep the low heat, and cook for 5-6 minutes.
Remove the lid, carefully flip the pancake using a frying spatula. By this time the bottom of the pancake should look golden brown, if not give another 2-3 minutes.
Cook the other side for 4-5 minutes with the lid on to ensure uniform fluffiness.
Pancakes in Japan:
When I was a child in Japan, my pancakes were called 'hot cake.' It's almost the same thing as American pancakes. We bought a 'hot cake mix' from supermarkets and made it for snacks; I loved eating it with a lot of syrup and butter.
While researching the pancake boom in Japan, it seems it started around 2010. When the restaurant Bills opened and their ricotta pancakes became popular, sooner or later, souffle pancake shops started opening in Tokyo. Yet, I have more memories of the 'hot cake', this new boom hit me as well.
To make these fluffy pancakes, adding lemon juice would help the fluffiness since the baking powder's carbon gas reacts to the acid of lemon juice, creating more bubbles in the batter to make the pancakes fluffy.
Although I feel like I should practice more to make the best fluffy souffle pancakes, this cooking concluded with my kids' compliments and a request for more of these.
