Fluffy Pancakes From Japan

So Fluffy!

Soufflé pancakes, famous for their lofty stature and cake-like consistency, have gained popularity through Japanese cafes. Despite their seemingly complex nature, the ingredients needed—flour, eggs, milk, and butter—are standard pantry items, mirroring those used in American pancakes.

The fundamental disparity lies in the methodology. Crafting soufflé pancakes requires some practice, but we’ve simplified the process into manageable steps. Once you savor these ethereal, feathery pancakes, the extra effort invested becomes unequivocally worthwhile.

The Trick to Incredibly Fluffy Soufflé Pancakes

While American pancakes rely on baking powder and gentle mixing for their fluffiness, soufflé pancakes incorporate baking powder but add a twist with meringue.

In contrast to regular pancakes, where whole eggs are blended directly with the other ingredients, Japanese pancakes attain their height from whipped egg whites, folded in after the batter is prepared. This technique results in an unbelievably tender and airy texture.

Here are some pointers for preparing Japanese Soufflé Pancakes:

* Ensure your bowl and utensils for making meringue are clean and dry; any residue can hinder proper foaming and whipping of the eggs.

* Use room-temperature milk to prevent clumping when combined with butter.

* Slightly cool melted butter before adding it to the egg mixture to avoid scrambling the eggs.

* If cake flour isn't available, substitute by adding a teaspoon of cornstarch to regular flour.

* Gently fold the whipped egg whites into the batter; excessive mixing releases air from the mixture.

* Cook the pancakes slowly on low heat to ensure thorough cooking without over-browning or burning the exterior. This step is crucial for proper doneness.

Here's a guide on creating a ring mold from aluminum foil for this recipe:

1. Fold a piece of foil multiple times until it reaches a height of around 1.5 inches.
2. Measure and cut out a circle that's 3 inches wide from the folded foil.
3. Use the remaining foil from the cut to fold over the edges, securing the ring shape.
4. Grease the ring mold, and you're set to prepare your soufflé pancakes! If removing the pancake becomes challenging, simply unfold the foil and reshape it for reuse.

Here's a way to serve Japanese Soufflé Pancakes:

* Top them with powdered sugar, maple syrup, and fresh fruit, or get creative with whipped butter, jam, or your preferred syrup for a delightful twist!

Ingredients

• 4 large egg whites

• 1/2 teaspoon lemon juice

• 1/2 teaspoon salt

• 6 tablespoons sugar

• 2 large egg yolks

• 2 teaspoons vanilla extract

• 1/4 cup whole milk, room temperature

• 2 tablespoons salted butter, melted

• 6 tablespoons cake flour

• 1 teaspoon baking powder

Steps to Make It

01.  Start by gathering all the necessary ingredients. While you prepare the batter, gently warm a non-stick skillet over low heat.

02.  Combine the egg whites, lemon juice, and salt in a large mixing bowl or a stand mixer bowl. Beat with the whisk attachment at medium speed until the mixture turns foamy and achieves a fluffy texture, typically about 3 minutes.

03.  Gradually add 5 tablespoons of sugar while continuing to beat at high speed. The egg whites will transform into a glossy consistency with stiff peaks forming within approximately 7 minutes.

04.  In a smaller mixing bowl, whisk together the egg yolks, remaining tablespoon of sugar, and vanilla extract until the mixture becomes pale and smooth, usually around 1 minute. Incorporate the milk and melted butter, whisking thoroughly to combine.

05.  Add the flour and baking powder to the egg yolk mixture, blending until fully incorporated.

06.  Carefully fold scoops of the whipped egg whites into the egg yolk mixture, ensuring gentle folding without deflating the egg whites. Continue until no streaks of egg yolk remain, being mindful not to over-mix.

07.  Grease the skillet with non-stick cooking spray and the 3-inch wide pastry rings, placing them on the warm skillet to heat for about 1 minute.

08.  Pour approximately 1/2 cup of batter into each ring.

09.  Create steam in the skillet by adding a few teaspoons of water to bare spots and covering the rings with a lid. Cook for 5 to 7 minutes until the pancakes rise, form bubbles on the surface, and are nearly fully cooked, reducing the chances of errors when flipping.

10.  Remove the lid, slide a spatula beneath the pancake ring, position another spatula on top of the ring, and flip the pancakes. Cook for an additional 2 to 3 minutes until both sides are lightly browned, slightly jiggly, and spring back when touched.

11.  Carefully remove the rings, using a knife to loosen the edges if necessary. You'll want to do the same cooking routine with the rest of the batter.

12.  Serve the pancakes immediately, accompanied by whipped butter, maple syrup, and fresh fruit.