Japanese Soufflé Pancakes
Fluffy, soufflé-like Japanese pancakes offer an airy texture, ideal when served with syrup and butter.
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Instructions
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Warm a non-stick skillet on low heat.
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Beat egg whites, lemon juice, and salt in a large bowl on medium speed until foamy, about 3 minutes.
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Increase speed to high, gradually add 5 tablespoons sugar, and beat until glossy stiff peaks form, about 7 minutes.
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In a separate small bowl, whisk egg yolks with the remaining tablespoon sugar and vanilla until pale and smooth, about 1 minute.
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Whisk milk and melted butter into the yolk mixture.
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Mix in flour and baking powder.
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Gently fold the beaten egg whites into the yolk mixture until just combined, being careful not to deflate them.
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Grease the warm skillet and 3-inch pastry rings; place rings on the skillet to warm for 1 minute.
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Spoon about 1/2 cup batter into each ring.
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Add a few teaspoons of water to the pan's bare spots, cover, and cook for 5 to 7 minutes until risen and bubbly.
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Remove lid, then use two spatulas to carefully flip the pancakes within their rings.
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Cover again and cook for 2 to 3 minutes until lightly browned and springy.
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Carefully remove rings, loosening with a knife if needed. Repeat for remaining batter.
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Serve immediately with desired toppings like butter and syrup.