This recipe is for “Fluffy Japanese Souffle Pancakes,” a highly sought-after delicacy known for its extraordinary lightness, airy texture, and impressive height. Unlike traditional pancakes, these are characterized by their incredibly soft, cloud-like consistency that almost melts in your mouth. The image beautifully illustrates the process, showing the thick, voluminous batter being piped into a pan, forming distinct, plump rounds. The subsequent image reveals the finished pancakes, perfectly risen and golden-brown on top, maintaining their impressive height, and showcasing their delicate, bouncy structure. The key to their unique texture lies in whipping egg whites to stiff peaks and gently folding them into the batter, a technique borrowed from soufflés. These pancakes are a true treat, often served with a dusting of powdered sugar, fresh fruits, maple syrup, or a dollop of whipped cream, making them a luxurious breakfast or dessert experience.
Ingredients:
- 2 large egg yolks, at room temperature
- 2 tablespoons (30g) granulated sugar (for yolks)
- 3 tablespoons (45ml) whole milk, at room temperature
- ½ teaspoon vanilla extract
- ½ cup (60g) all-purpose flour, sifted
- ¼ teaspoon baking powder
- 4 large egg whites, at room temperature
- ¼ cup (50g) granulated sugar (for egg whites)
- 1 teaspoon lemon juice or cream of tartar (for egg whites)
- Vegetable oil or butter, for greasing the pan
- Water, for steaming (if using the steaming method)
Equipment:
- Large mixing bowls (2-3)
- Electric mixer (stand mixer with whisk attachment or handheld mixer)
- Whisk
- Rubber spatula
- Fine-mesh sieve
- Non-stick frying pan with a lid
- Piping bag (optional, for shaping pancakes)
- Spatula or pancake flipper
- Wire rack
Instructions:
Part 1: Prepare the Batter Base (Yolk Mixture)
- Separate Eggs: Carefully separate the egg yolks and egg whites into two large, separate, very clean bowls. Ensure no yolk gets into the egg whites, as any fat will prevent the whites from whipping properly. Ensure all egg components are at room temperature.
- Whisk Yolks: In the bowl with egg yolks, add 2 tablespoons of granulated sugar. Whisk vigorously until the mixture is pale yellow and slightly thickened.
- Add Wet Ingredients: Stir in the whole milk and vanilla extract into the egg yolk mixture. Whisk until well combined.
- Sift Dry Ingredients: Sift the all-purpose flour and baking powder directly over the egg yolk mixture. Gently whisk until just combined and smooth. Be careful not to overmix; a few small lumps are acceptable. Set this yolk batter aside.
Part 2: Prepare the Meringue (Egg Whites)
- Start Whipping Egg Whites: In the separate, very clean bowl with the egg whites, begin whipping them with an electric mixer on medium speed.
- Add Acid: Once the egg whites become foamy, add the 1 teaspoon of lemon juice or cream of tartar. This helps stabilize the meringue.
- Gradually Add Sugar: Continue whipping on medium-high speed. Gradually add the remaining ¼ cup of granulated sugar, one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Achieve Stiff Peaks: Continue whipping until the egg whites form stiff, glossy peaks. When you lift the whisk, the peaks should stand upright without drooping. Do not over-whip, or the meringue will become dry and crumbly.
Part 3: Combine and Cook the Pancakes
- Fold Meringue into Yolk Mixture: Add about one-third of the meringue to the egg yolk batter. Gently fold it in with a rubber spatula to lighten the batter. This step is called “sacrificing” a portion of the meringue to make the subsequent folding easier.
- Gently Fold Remaining Meringue: Add the remaining meringue to the batter in two additions. Gently fold it in using a rubber spatula until just combined. Use an over-and-under motion, being careful not to deflate the air from the meringue. The final batter should be very light, airy, and fluffy.
- Heat Pan: Lightly grease a non-stick frying pan with a tiny bit of vegetable oil or butter over very low heat. It’s crucial to keep the heat low to prevent the pancakes from browning too quickly before they cook through.
- Shape Pancakes: Spoon or pipe (using a piping bag with a large round tip for even shapes) large dollops of the batter into the pan, leaving space between them as they will expand. Aim for pancakes that are about 2-3 inches in diameter and tall. You might only be able to cook 2-3 at a time.
- Cook and Steam: Immediately cover the pan with a lid. If you want to use the steaming method for extra fluffiness, you can add about 1-2 tablespoons of water to the pan around the pancakes (not on them) and quickly cover. This creates steam that helps them rise.
- Cook First Side: Cook for 4-6 minutes on very low heat, until the bottoms are lightly golden brown and the tops look somewhat set and bubbly.
- Flip and Finish Cooking: Carefully flip the pancakes using a thin spatula. If adding more water for steaming, do so now, then cover again. Cook for another 3-5 minutes, or until the second side is also lightly golden brown and the pancakes are cooked through and springy to the touch. The pancakes should have puffed up considerably.
- Repeat: Remove cooked pancakes to a wire rack. Repeat with the remaining batter, re-greasing the pan lightly between batches as needed.
Part 4: Serve
- Serve Immediately: Japanese Souffle Pancakes are best served immediately while they are warm and at their fluffiest.
- Garnish: Dust with powdered sugar, serve with fresh berries, a drizzle of maple syrup, a pat of butter, or a dollop of whipped cream.
- Enjoy your incredibly light and airy Souffle Pancakes! These do not store well and are meant to be eaten fresh.