Fluffy Japanese Soufflé Pancakes 🥞✨


 

1. Prep the Batter

  1. Whisk egg yolks, milk, and vanilla until smooth.

  2. Sift in flour and baking powder, then mix until just combined.

2. Whip the Egg Whites (Key Step!)

  1. In a clean bowl, beat egg whites until foamy.

  2. Gradually add sugar while beating to stiff peaks (glossy and firm).

3. Fold Gently

  1. Add ⅓ of meringue to yolk mixture to lighten it.

  2. Carefully fold in the remaining meringue (don’t deflate!).

4. Cook Low & Slow

  1. Heat a non-stick pan on low heat (important!).

  2. Grease lightly, then add 3-inch dollops of batter.

  3. Cover and cook 5–6 minutes until bottoms are golden.

  4. Flip very gently, cover, and cook 4–5 more minutes.

5. Serve Immediately!

  • Stack high and top with syrup, cream, and berries.

Pro Tips

🔥 Keep them tall – Use metal ring molds or parchment paper collars.
⏳ No peeking! Lifting the lid too soon causes collapse.
🍳 Low heat is key – High heat = burnt outside, raw inside.

FAQ

Q: Why did my pancakes deflate?
A: Overmixing, high heat, or undercooking. Fold gently and keep the heat low!

Q: Can I make them without a mixer?
A: Yes, but whisking whites by hand takes 5+ mins of vigorous whisking.

Q: How do I store leftovers?
A: Best eaten fresh, but refrigerate 1 day (reheat in microwave).


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