Jiggly Japanese Soufflé Pancakes

$- 1 cup all-purpose flour - 2 tablespoons cornstarch - 2 teaspoons baking powder - 1/4 teaspoon salt - 1/3 cup milk - 3 large eggs, separated - 2 tablespoons sugar (divided) - 1 teaspoon vanilla extract - 1 tablespoon vegetable oil - Butter, for cooking - Maple syrup, for serving - Fresh fruit (berries, banana) for garnish To create these fluffy delights, use simple, fresh ingredients. Each one plays a key role in the texture and taste of the pancakes. 1. All-purpose flour gives structure. It keeps the pancakes light but sturdy. 2. Cornstarch makes them extra fluffy. It helps create that melt-in-your-mouth feel. 3. Baking powder is the magic that helps them rise. Without it, they won't puff up. 4. Salt balances the sweetness. Just a pinch goes a long way. 5. Milk adds moisture. It mixes well with the other wet ingredients. 6. Eggs are the stars. Separating the yolks and whites creates a fluffy batter. 7. Sugar sweetens the pancakes. Divide it to give the egg whites more stability. 8. Vanilla extract adds rich flavor. It makes every bite taste special. 9. Vegetable oil makes the batter smooth. It helps with cooking and texture. 10. Butter is for cooking. It gives the pancakes a lovely golden crust. 11. Maple syrup is the perfect topping. It adds sweetness and depth. 12. Fresh fruit is for garnish. Berries or bananas bring color and freshness. Gather everything before you start cooking. This helps you to stay organized and focused. Enjoy the process of making these fluffy pancakes! {{ingredient_image_1}} Start by whisking the dry ingredients. In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Make sure there are no lumps. This mix gives the pancakes their lift and fluffy texture. In another bowl, combine 1/3 cup of milk, 3 large egg yolks, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract. Whisk until everything is well mixed. This step adds moisture and sweetness to your batter. Now, gradually add the dry mix to the wet ingredients. Stir gently until just combined. Do not over-mix! Over-mixing can make the pancakes tough. You want a few small lumps in your batter for the best texture. Next, it’s time to beat the egg whites. In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Then, add the remaining tablespoon of sugar. Keep mixing until you reach stiff peaks. This step is key to making the pancakes rise and become fluffy. Preheat a non-stick skillet over low heat. Lightly grease it with butter. Use a ring mold or a round cookie cutter for shaping. Pour about 1/4 cup of batter into the mold. Cover the pan with a lid. Cook for about 4-6 minutes. Carefully flip the pancake and cook for another 4-6 minutes until golden brown. Repeat with the rest of the batter. Enjoy your fluffy pancakes stacked high! To make your pancakes light and fluffy, use these tips: - Whisk the egg whites well until they form stiff peaks. This adds air. - Fold the egg whites into the batter gently. This keeps the air in. - Mix the dry ingredients but do not over-mix with the wet ingredients. A few lumps are okay. Cooking temperature is key for soufflé pancakes. Here’s why: - Use low heat when cooking. This prevents burning and helps them rise. - Cover the pan with a lid. This traps heat and cooks them evenly. - Cook for about 4-6 minutes on each side. Watch for a golden color. Make your pancakes look great with these ideas: - Stack the pancakes high on a plate. This adds height and drama. - Drizzle with maple syrup. This adds shine and sweetness. - Garnish with fresh fruit like berries or banana. This adds color and flavor. - Add a sprinkle of powdered sugar for extra flair. A sprig of mint also looks nice! Pro Tips Whip the Egg Whites Properly: Ensure your mixing bowl and beaters are clean and dry for the egg whites to whip up to stiff peaks effectively. Cook on Low Heat: Cooking the pancakes on low heat allows them to rise without burning, giving them that signature soufflé texture. Use a Ring Mold: Using a ring mold helps achieve the perfect height and shape for the pancakes, making them look professional and appealing. Stack with Care: When stacking the pancakes, place a piece of parchment paper between each pancake to keep them from sticking together. {{image_2}} You can add fun flavors to your soufflé pancakes. Matcha gives a great green tea taste. Just mix in 1-2 teaspoons of matcha powder with your dry ingredients. If you love chocolate, try adding cocoa powder. About 2 tablespoons will do the trick. You can also fold in vanilla bean or lemon zest for a fresh twist. These flavors make your pancakes exciting and unique. You can make these pancakes fit your diet. For a gluten-free version, swap all-purpose flour for a gluten-free flour blend. This keeps the texture light. If you want a vegan option, replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes. Use plant-based milk, like almond or oat milk, in place of regular milk. These swaps help everyone enjoy the fluffy delight! Serving your soufflé pancakes can be fun! Top them with maple syrup for sweetness. Fresh fruits like berries and bananas add color and flavor. You can also drizzle honey or chocolate sauce for extra richness. Adding a dollop of whipped cream or yogurt makes them even better. For a nice touch, sprinkle powdered sugar or add a mint leaf on top. These ideas make your pancakes look amazing and taste even better! If you have leftover pancakes, store them in the fridge. Place them in an airtight container. You can also use plastic wrap. Make sure they cool down first. They will stay fresh for up to two days. To reheat your pancakes, use a skillet. Heat it on low. Add a little butter for flavor. Place the pancakes in the pan and cover with a lid. This helps keep them airy. Heat for about two minutes on each side. You can also use a microwave, but this may make them less fluffy. Yes, you can freeze soufflé pancakes! Let them cool completely. Then, stack them with parchment paper in between. Wrap the stack in plastic wrap and foil. Place the wrapped pancakes in a freezer bag. They can last up to two months. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best texture. Japanese soufflé pancakes are thick, soft, and airy. They rise high and jiggle when you move them. Regular pancakes are flat and dense. The key is in the whipped egg whites, which add volume and lightness. Serve these pancakes stacked high for a great look. Drizzle them with warm maple syrup. You can add fresh fruit like berries or bananas on the side. A dollop of whipped cream also adds a nice touch. If your pancakes deflate, check your egg whites. They need to be whipped to stiff peaks. Also, be gentle when folding them into the batter. Over-mixing can cause deflation. If they still fall, try cooking on a lower heat for a longer time. You learned how to make delicious Japanese soufflé pancakes in this post. We covered every step, from mixing dry ingredients to cooking tips. I shared tricks for the perfect texture and creative ways to serve them. Don't forget to try flavor variations like matcha or chocolate! These pancakes are fluffy and fun for any breakfast. Enjoy experimenting with storage and reheating tips, too. With practice, you'll make pancakes that impress everyone. Get cooking!$

Jiggly Japanese Soufflé Pancakes

Fluffy and light pancakes that are a delightful treat.

Print Recipe Pin Recipe

Course Dessert

Cuisine Japanese

Servings 4

Calories 200 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 quarter teaspoon salt
1 third cup milk
3 large eggs, separated
2 tablespoons sugar (divided)
1 teaspoon vanilla extract
1 tablespoon vegetable oil
to taste Butter, for cooking
to taste Maple syrup, for serving
to taste Fresh fruit (berries, banana) for garnish

Instructions

In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In another bowl, combine the milk, egg yolks, 1 tablespoon of sugar, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
In a clean bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the remaining tablespoon of sugar and continue to beat until stiff peaks form.
Gently fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture. The batter should be light and fluffy.
Preheat a non-stick skillet over low heat and lightly grease with butter. Using a ring mold (or simply a round cookie cutter), pour about 1/4 cup of batter into the mold and cover the pan with a lid.
Cook the pancake for about 4-6 minutes on low heat, then carefully flip it over (remove the mold and gently flip) and cook for another 4-6 minutes until golden brown and fluffy. Repeat with the remaining batter.
Stack the pancakes high on a plate, drizzle with maple syrup, and decorate with fresh fruit on the side.

Notes

Serve the pancakes stacked in a tower, lightly dusted with powdered sugar, and topped with a dollop of whipped cream if desired. Add a sprig of mint for a pop of color.

Keyword dessert, pancakes, soufflé