Calling all pancake lovers! If you haven’t tried Japanese souffle pancakes, stop what you’re doing now. I love pancakes, they are my favorite breakfast, but sometimes it can get a bit boring to eat the same thing every time.
You have to try this Japanese fluffy pancakes recipe. If we could eat clouds, this is what they would taste like.
Soft, not overly sweet, fluffy, delicious, and different from regular pancakes. Souffle pancakes are a must-try for any pancake lover!
To make it different, I have tried this recipe adding the following ingredients:
- You can change the flavor by adding ¼ teaspoon of extracts like vanilla, lemon, or almond. Try them with a different one each time.
- Try adding a teaspoon of cocoa and sift it with the flour before adding it to the egg yolks to make chocolate-flavored pancakes.
- Matcha is always a favorite addition to Japanese pancakes. Just sift it in with the flour.
Tips to make the best Souffle Pancakes
- Remember to preheat the skillet. This is a crucial step. If your skillet is not hot enough, the pancakes will deflate before cooking.
- Adding the water is also important. The steam created inside will help harden the egg whites so the pancakes don’t deflate.
- Setting your skillet on low is crucial as well. If the heat is too high, the bottom will burn and the middle will not cook.
- Over Mixing the batter will take the air out of the mixture and the pancakes will turn out flat. The egg whites should be folded gently into the egg yolk mixture.
- Do not attempt to flip the pancakes until you are sure they are no longer stuck to the bottom. If you can’t move it, leave them a bit longer.
How To Make Fluffy Japanese Pancakes?
This is a quick recipe to make. Just make sure you have all your ingredients measured and ready at hand.
- 2 eggs
- 1 ½ tablespoon milk
- ¼ cup cake flour, sifted
- ½ teaspoon baking powder, sifted with the flour
- 2 ½ tablespoon sugar
- ⅛ teaspoon cream of tartar
- Cooking spray
- 2 tablespoons of water
- Preheat the skillet on low for 10 mins.
- Separate the eggs into two medium-sized bowls.
- To the egg yolks add the milk, sifted flour, and baking powder and mix until well combined.
- Beat the egg whites until fluffy and add the cream of tartar and sugar. Beat until stiff peaks form.
- Fold the egg whites into the egg yolk/flour mixture gently until combined but not overmixed.
- Add cooking spray to your hot skillet and brush it to make sure it covers the whole skillet.
- Using an ice cream scoop, add two scoops of batter per pancake. Do not flatten the scoops, just pile the second one on top of the first.
- Add a tablespoon of water to the skillet, cover and cook for 6 mins or until the pancakes separate easily from the skillet.
- Carefully flip them over, add another tablespoon of water to the skillet, cover and cook for an additional 4-5 mins.