Souffle Pancakes
A fluffy fluff fluff bomb of a pancake best served with your favorite fresh fruit and maple syrup.
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Japanese pancakes have taken social media by storm with their thick and jiggly exterior. Their the fluffiest pancakes imaginable and I’m here to walk you through how to make them. Outside of the eggs, they start very much like a normal pancake batter. Whisk together flour, baking powder, lemon, and milk then whip your egg whites into a meringue until they form stiff peaks. The key here is one extra egg white to make this mixture as stiff and fluffy as possible.
Start by measuring your ingredients and getting your mise en place ready. This recipe is totally dependent on having the right equipment for the right job. This is the time to find a great non-stick pan with a fitted lid.
Meringue sometimes can feel like a messy, step-heavy process, but following this technique should get you to a perfect meringue every time without any cream of tartar. Use a hand mixer and a bowl to start the process of whipping air into the egg whites. The trick to this is as soon as the egg whites start to look like shaving cream is when you stream in the sugar. The whites should stop looking transparent and start to look fully white. They will start to take shape into the meringue and look shiny. If you notice the egg whites not gaining lift as you mix, then you have added the sugar too early.
Fold together the egg yolk and white mixture right before you’re about to start cooking. The key is maintain as much lift as possible in your pancakes. Preheat your pan, scoop a few pancakes in your pan, add a splash of water, then immediately cover and watch the magic happen.
Souffle Pancakes
Yield(s): Makes 6 pancakes
15m prep time
10m cook time
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 2 egg yolks
- 3 egg whites
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Preparation
- Whisk together the flour and baking powder in a mixing bowl. Set aside.
- In another bowl, whisk together the milk, lemon juice, and egg yolks. Add the dry ingredients to the wet batter and whisk until smooth. Set aside.
- In a large mixing bowl, use your hand mixer to incorporate air into the egg whites. Once the egg whites start to turn white, slowly stream in your sugar and vanilla extract. Whip the white until they form stiff peaks.
- Fold the white into the egg yolk mixture in three batches. You are ready to cook.
- Preheat your non-stick pan over medium-low heat for 1 minute with a teaspoon of avocado oil. Use a paper towel to spread the oil all over the pan.
- Use a large ice cream-scoop to place souffle pancakes onto the hot pan. Add one tablespoon water, reduce heat to low, then cover with lid. Let cook for 3 - 5 minutes or until the bottom turns golden.
- Carefully flip the pancakes over and let finish cooking for 3 - 5 minutes covered or until golden.
- Remove to a plate and serve immediately with your preferred topping.