Soufflé Pancakes

Japanese soufflé pancakes are a treat that combines soufflé techniques with pancake-making. They’re made by whipping egg whites into a thick, glossy meringue and folding it into a batter made with egg yolks. The result is a pancake that’s sweet, airy, and incredibly soft—like a sweet cloud of deliciousness. Top them with a sprinkle of icing sugar, a dollop of whipped butter, and a drizzle of maple syrup for a breakfast that feels like heaven. Enjoy the fluffy magic!

​Ingredients:

• For the Pancakes:
  • 2 large eggs (separated)
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Butter or oil for cooking
• For Serving:
  • Maple syrup
  • Fresh berries
  • Powdered sugar
  • Whipped cream

Instructions:

1. Prepare the Batter:
   • In a medium bowl, whisk the egg yolks with the milk, sugar, and vanilla extract until smooth.
   • Sift the flour into the mixture and gently fold until combined. Set aside.
2. Whip the Egg Whites:
   • In a separate clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
3. Combine Mixtures:
   • Gently fold the whipped egg whites into the batter in thirds, being careful not to deflate the mixture. The batter should be light and fluffy.
4. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or oil.
   • For each pancake, spoon about 1/4 cup of batter onto the skillet. Use a spatula to gently spread the batter into a thicker circle, about 1/2 inch thick.
   • Cover the skillet with a lid and cook for about 3-4 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
5. Serve:
   • Stack the pancakes on a plate and serve warm with your choice of maple syrup, fresh berries, powdered sugar, and whipped cream.

Tips:

• Room Temperature Ingredients: Ensure your eggs are at room temperature for better volume when whipping the egg whites.
• Gentle Folding: Be gentle when folding the egg whites into the batter to maintain the light and fluffy texture.
• Low Heat Cooking: Cooking over low to medium-low heat ensures that the pancakes cook through without burning on the outside.

Enjoy your light, airy soufflé pancakes for a truly indulgent breakfast or brunch experience!