How to Make Fluffy Japanese Souffle Pancakes

These light fluffy Japanese Souffle pancakes are a must try!

Before we begin the recipe, we’ll need to gather all the ingredients that will be necessary for its completion. For this recipe, you will need:

• 2 large eggs ( if you are using medium or small eggs, I recommend using 3 egg yolks and 5 egg whites)
• 1 ½ tablespoons of whole milk
• ¼ teaspoon of pure vanilla extract
• ¼ cup of cake flour
• ½ tablespoon of baking powder
• 2 tablespoons of sugar
• 1 tablespoon of vegetable oil
• 2 tablespoons of water for every pancake you’re making

To make this process easier, it’s recommended to have all the ingredients in individual bowls already measured, but it’s not necessary to do so if you feel confident enough. In addition, you will also need a non-stick pan with a lid to cook the pancakes, two large bowls, a whisk, measuring cups and anything else you believe you might need to successfully complete this recipe.

Begin by separating the egg yolks from the egg whites. If you find this a bit hard, crack one egg at a time into a bowl and use a plastic bottle to suck the yolk apart from the egg whites. Then, put the egg yolk in a separate bowl and repeat the process with the other egg so that you’ll have two egg yolks in one bowl and the egg whites in the other. Place the egg whites in the freezer for 15 minutes.

While the egg whites are in the freezer, add the milk and the vanilla extract to the egg yolks and using a whisk, mix until thick and frothy. Next, sift the cake flour and baking powder into the bowl and combine with the whisk. Mix until combined, but make sure to not over-mix.

After the 15 minutes have passed, take the egg whites out of the freezer and start beating them with and electric mixer. When the egg whites begin to turn frothy and white, add in the sugar 1/3 at a time. Continue to whip the egg whites until they become glossy and firm. When you lift up the mixer, stiff peaks that will slightly bend over should form.

Turn on your stove top over the lowest heat setting and place your non-stick pan on it in order for the pan to evenly heat up. Using a cooking brush, spread the vegetable oil on the surface of the pan and then remove and visible residue with a tissue so the pancakes won’t be spotty.

Take 1/3 of your egg whites and add them to your yolk mixture. Mix with a whisk slowly, but don’t worry too much about breaking the air bubbles. Now, add the other half of the egg whites into the mixture, this time being really careful to not break the air bubbles, but still using a whisk. Finally, transfer the egg yolk mixture into the bowl with the last part of egg whites and mix the whisk very carefully until even.

Now, we will begin the cooking process. Using a spoon, place about 2 tablespoons of the batter on the pan, which has been heating up since before, to make one round pancake. Then wait about 30 to 45 seconds to add your 3rd scoop of batter on top. Also add 1 tablespoon of water to the pan to create some steam and cover it. After 2 to 2 ½ minutes, uncover the pan and add one last scoop of batter and if the water has evaporated, add one more tablespoon and cover.

After 5 to 6 minutes, flip the pancake very gently, add more water if necessary, and cook for 4 to 5 minutes. Repeat this process for all your pancakes. This recipe makes about three. Serve with whipped cream, maple syrup, or whatever topping you prefer and enjoy!