Description
Fluffy Japanese souffle pancakes dance on your plate with cloud-like elegance, melting into pure breakfast bliss. Delicate layers infused with gentle sweetness promise a culinary journey that will delight you from first bite to last.
Ingredients
Scale
Main Ingredients:
- 4 eggs, separated
- 1/2 cup cake flour (or all-purpose flour)
- 1/4 cup granulated sugar
Leavening and Liquid Ingredients:
- 1/2 teaspoon baking powder
- 1 pinch salt
- 3 tablespoons whole milk (or preferred milk)
- 1/2 teaspoon vanilla extract
- 4 tablespoons water (for steaming in pan)
Cooking Ingredient:
- Butter (for cooking)
Instructions
- Whisk egg yolks, milk, and vanilla in a mixing bowl until thoroughly integrated and smooth.
- Incorporate flour, baking powder, and salt into the egg yolk mixture, blending until no lumps remain.
- Using an electric mixer, transform egg whites into a frothy texture, gradually introducing sugar while continuing to beat until stiff, glossy peaks form.
- Prepare a non-stick skillet over extremely low heat, allowing a small butter pat to melt completely without browning.
- Gently fold one-third of the whipped egg whites into the yolk mixture using a delicate spatula motion, ensuring smooth integration.
- Carefully fold remaining egg whites into the batter, maintaining the delicate air bubbles that create the signature souffle texture.
- Carefully spoon 4-5 dollops of batter into the skillet, creating soft, tall mounds with vertical sides.
- Add an additional scoop atop each initial mound, creating height and volume.
- Pour 1 tablespoon of water into the skillet’s edge, avoiding contact with batter, then immediately cover and steam for 2 minutes at low temperature.
- Uncover, add a final batter layer to each pancake mound, replace lid, and cook for 5-6 minutes until edges appear set and slightly puffy.
- When bottom surfaces turn golden, delicately flip each pancake, add another tablespoon of water, cover, and cook for additional 4 minutes.
- Repeat cooking process with remaining batter if needed, maintaining consistent low heat.
- Transfer immediately to serving plates, adorning with preferred toppings like fresh berries, whipped cream, or maple syrup.
Notes
- Ensure egg whites are room temperature for maximum volume and better meringue formation.
- Gently fold egg whites to maintain their fluffy structure, using a bottom-to-top motion with a spatula.
- Use a low, consistent heat to prevent burning and achieve even, soft pancake texture.
- For gluten-free option, substitute regular flour with almond or rice flour to maintain delicate consistency.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 200 mg