Fluffy Souffle Pancakes
Mix in the ethereal lightness of Fluffy Japanese Soufflé Pancakes, a breakfast that promises to elevate your mornings with its cloud-like texture and subtly sweet vanilla notes. Each bite offers a harmonious dance of airy softness, making it an enchanting treat that’s perfect with your
Equipment
- Large non-stick frying pan with a lid
- Hand mixer or stand mixer with a whisk attachment
- Fine mesh sieve
- Medium size bowl
- Rubber spatula
- Piping bag or ice cream scoop
- Cooking spatula (to flip the pancakes)
Ingredients
- 65 g (From 2 eggs) Egg white
- 5 g (1 teaspoon) Lemon juice
- 25 g (2 Tablespoons) Granulated sugar
- 5 g (½ Tablespoon) Cornstarch
- 35 g (2 yolks) Egg yolk
- 35 g (4 Tablespoons) Cake flour
- 3 pinches Salt
- 15 g (1 Tablespoon) Milk
Instructions
Making the pancake batter
As preparations, scale all the ingredients and set all the tools ready.
Sift cake flour and salt together.
Apply a little oil to the pan and spread it to the surface with kitchen paper.
Start heating a non-stick pan at low heat with your timing so that the pan is preheated enough when pouring the batter.
Add lemon juice to the egg whites and whip until they get bubbly like soap.
Add half of the sugar and whip until the tip folds over when lifting a whisk.
Add the remaining sugar and continue whipping it until it gets fluffy and stiff - the tip should stand straight when lifting a whisk.
65 g Egg white,5 g Lemon juice,25 g Granulated sugar
Add cornstarch and mix well until it doesn't look lumpy.
5 g Cornstarch
Add yolks and stir roughly until about 50% is blended. Take off a whisk.
35 g Egg yolk
Add the sifted flour and salt and fold with a rubber spatula until you don't see any flour.
35 g Cake flour,3 pinches Salt
Add milk and fold until evenly blended. Pour it into a piping bag right away. (You can also use an ice cream scoop.)
15 g Milk
Cooking the pancakes
Pipe a little over half of the pancake batter into the preheated pan to make 4 pancakes. Stack the batter high vertically to make the pancakes thick.
Add a small amount of water to a pan (about ½ tbsp), close the lid, and cook for about 3 minutes. Do not open the lid during the process.
Add the rest of the batter on top of each, stacking vertically again.
Add a few more drops of water, close the lid, and cook for another 4 minutes. (The cooking time can vary depending on the stove, pan, etc. Adjust accordingly. Judge with eyes to be most accurate.)
Flip them gently once the sides near the bottom of the pancakes feel dry. (Applying a little oil on a cooking spatula makes it easier to flip them without hurting the bottom of your pancake.) The surface should look a nice golden brown.
Add about ½ tablespoon of water, close the lid, and cook for about 4 minutes.
Take them out gently when the sides feel dry and bouncy.
Enjoy them with your favorite toppings!
Recipe Tips:
Do Not Overmix: Keep the meringue from deflating to avoid flat pancakes.
Measure Flour Correctly: Use a scale or the spoon-and-level method.
Cook Slowly: Low and even heat is best, ideally between 285°F to 320°F (140°C to 160°C).
Flip Gently: They’re fragile, so flip with care to avoid tearing.
