Fluffy Japanese Pancakes Recipe | Souffle Pancakes

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Separate the eggs into two bowls.
2. Add the milk and vanilla to the yolks and whisk until frothy, about 2 minutes. Sift in the flour and baking powder, then stir until smooth. Set aside.
3. Add a pinch of salt to the whites and whisk until frothy. Gradually add the sugar, 1 teaspoon at a time, while whisking constantly, until firm peaks form.
4. Fold one-third of the whites into the yolk mixture and whisk until smooth. Then fold in half of the remaining whites gently, and pour the yolk mixture back into the rest of the whites and fold gently.
5. Heat a non-stick pan over low heat and lightly grease it with cooking spray. Scoop 2-3 tablespoons of batter per pancake, leaving space between them. Stack one more scoop on top of the first three pancakes, then repeat with the next two pancakes, giving each pancake 2-3 scoops in total.
6. Add 2-3 teaspoons of water to the empty spaces in the pan and cover. Cook about 5 minutes until golden.
7. Open the lid, carefully flip the pancakes, add 2-3 teaspoons of water to the empty spaces, cover again and cook about 5 minutes more until golden.
8. Serve immediately, as the pancakes will deflate if left to sit.

Summarized from The Cooking Foodie's video. Watch it for the details.

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