Description
Fluffy Japanese Pancakes, also known as souffle or jiggly pancakes, are light, airy, and tall breakfast treats made by folding stiffly beaten egg whites into a delicate batter. These pancakes are cooked gently on the stovetop with a lid on to achieve their signature height and soft texture. Served with powdered sugar, fresh berries, and maple syrup, they make a delightful and impressive breakfast option.
Ingredients
Scale
Main Ingredients
- 2 large eggs (separated)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- Butter or oil for cooking
- Powdered sugar, for serving (optional)
- Fresh berries, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Prepare the batter: In a medium bowl, whisk the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, then gently whisk just until combined to avoid overmixing.
- Beat the egg whites: In a separate clean bowl, beat the egg whites until foamy. Add cream of tartar if using, then gradually add the sugar while continuing to beat until stiff, glossy peaks form.
- Fold the mixtures: Carefully fold the egg white mixture into the yolk batter in three additions. Use gentle motions to keep the mixture light and airy without deflating it.
- Preheat the skillet and prepare molds (optional): Heat a nonstick skillet over low heat and lightly grease it with butter or oil. If using metal pancake molds, grease them and place on the skillet.
- Cook the pancakes: Spoon the batter into the molds or directly onto the skillet in tall mounds. Cover with a lid and cook for 4–5 minutes. Carefully flip the pancakes, cover again, and cook another 4–5 minutes until golden and cooked through. Use a toothpick to check doneness.
- Serve: Immediately serve the fluffy pancakes topped with powdered sugar, fresh berries, and maple syrup if desired.
Notes
- Cook the pancakes slowly on low heat to achieve the best fluffiness and avoid burning.
- Using pancake molds helps maintain the height and shape of the pancakes, but you can cook them free-form if preferred.
- Beat the egg whites just before folding to ensure maximum volume and fluffiness in the batter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
