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Fluffiest Soufflé Pancakes At Home: 1 Glorious Recipe

Fluffiest Soufflé Pancakes at Home
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Learn how to make incredibly fluffy Japanese-style soufflé pancakes at home. This recipe is easy to follow and results in light, airy pancakes perfect for a special breakfast or brunch.

Ingredients

Scale
  • 3 large eggs, separated
  • 2 tablespoons granulated sugar, divided
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil, plus more for greasing

Instructions

  1. In a medium bowl, whisk together the egg yolks, 1 tablespoon of sugar, milk, and vanilla extract until well combined.
  2. In a separate small bowl, whisk together the flour, baking powder, and salt.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; a few lumps are okay.
  4. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain. Be careful not to deflate the batter.
  6. Heat a lightly oiled non-stick skillet or griddle over low heat.
  7. Pour about 1/4 cup of batter for each pancake onto the skillet. You can use a ring mold or a small ramekin to help create height. Cook for 3-5 minutes, until bubbles appear on the surface.
  8. Carefully flip the pancakes and cook for another 3-5 minutes, or until golden brown and cooked through. You may need to cover the pan to help them cook evenly.
  9. Serve immediately with your favorite toppings like whipped cream, fruit, or syrup.

Notes

  • Ensure your egg whites are at room temperature for best volume when whipping.
  • Use a low heat to cook the pancakes slowly, allowing them to puff up without burning.
  • Do not overmix the batter after adding the flour; this can result in tough pancakes.

Nutrition

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