Fluffy and Soft Japanese Souffle Pancakes
Are you ready to elevate your breakfast game? Look no further than Japanese souffle pancakes! These heavenly creations are known for their cloud-like texture and irresistible fluffiness.
If you're a pancake enthusiast on the quest for the ultimate breakfast delight, you're in for a treat. Picture this: fluffy clouds of pancake perfection, so light they practically float off your plate, coupled with a melt-in-your-mouth softness that'll have you swooning after the first bite. Yes, we're talking about those dreamy Japanese souffle pancakes that have taken the breakfast scene by storm.
In a world where pancakes reign supreme, these fluffy wonders stand tall—literally! With their towering height and pillowy texture, they're not your average flapjacks. Nope, these pancakes are in a league of their own, delivering a breakfast experience that's equal parts indulgent and downright delightful.
But what makes Japanese souffle pancakes different from regular pancakes?
Unlike traditional pancakes, Japanese souffle pancakes are much lighter and fluffier in texture due to the addition of whipped egg whites. They have a taller profile and a soft, melt-in-your-mouth consistency, making them a unique and indulgent breakfast or dessert option.
Join us as we uncover the secrets behind crafting the most delightful, the most delectable, the most downright irresistible Fluffy and Soft Japanese Souffle Pancakes. Get your spatulas ready, folks—it's time to whip up some magic!
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Biting into a Fluffy and Soft Japanese Souffle Pancake, its delicate texture reminiscent of a sweet, airy cloud, complemented by the luscious richness of vanilla custard cream, all finished with a subtle hint of earthy matcha that dances on your taste buds, creating a harmonious symphony of flavors that's simply irresistible.
- 2 eggs
- 30 ml milk
- 24 gr flour
- 1 gr baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 26 gr sugar
Begin by preheating your pan over the lowest heat setting. It's crucial to maintain a gentle heat to achieve that signature fluffy texture. While the pan heats up, carefully separate the eggs, ensuring no yolks contaminate the whites.
In a large bowl, whisk together the egg yolks, milk, and vanilla extract until well combined. Next, sift the flour and baking powder into the mixture, gently folding until you achieve a smooth batter.
In a clean bowl, combine the egg whites and lemon juice. Gradually add the sugar in three parts, whipping with a stand mixer until stiff peaks form. This step is crucial for achieving the desired lightness and fluffiness in your pancakes.
Carefully fold the meringue into the egg yolk batter, ensuring not to deflate the mixture. This gentle folding technique is essential for maintaining the airy texture of the pancakes.
Brush the preheated pan with cooking oil, ensuring to remove any excess with a paper towel. Pipe the pancake batter onto the pan, covering with a lid to trap steam and aid in the pancake's rise. Cook for approximately 3 minutes on each side, or until golden brown.
Once cooked to perfection, transfer the pancakes to a plate and serve immediately. Whether you prefer them plain, with a dollop of vanilla custard cream with matcha like mine or a drizzle of maple syrup.
Servings 4
- Amount Per Serving
- Calories 84kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.8g4%
- Cholesterol 82mg28%
- Sodium 35mg2%
- Potassium 68mg2%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 0.19g1%
- Sugars 7.1g
- Protein 3.7g8%
- Calcium 33 mg
- Iron 1 mg
- Vitamin D 8 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Allow your eggs to come to room temperature before separating them. Room temperature eggs whip up better, resulting in a more stable meringue.
- When whipping the egg whites, make sure your bowl and beaters are clean and free of any grease or residue. Any impurities can prevent the whites from reaching stiff peaks.
- When combining the egg whites with the yolk mixture, use a gentle folding motion to incorporate them together. Overmixing can deflate the batter, resulting in dense pancakes.