Soufflé pancakes are a delightful twist on traditional pancakes, offering an airy, cloud-like texture that melts in your mouth. Originating from Japan, these pancakes are known for their height and fluffiness, achieved by incorporating whipped egg whites into the batter. Unlike regular pancakes, soufflé pancakes require a gentle cooking process to maintain their delicate structure. They are perfect for a special breakfast or dessert, served with syrup, fresh fruit, or a dusting of powdered sugar.
Ingredients:
- 2 large eggs, separated
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons self-rising flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cream of tartar (optional, for stabilizing egg whites)
- 1 teaspoon vegetable oil
- Butter, powdered sugar, and syrup, for serving
Instructions:
- Prepare the Egg Whites:
Separate the egg yolks and whites into two bowls. Place the egg whites in the refrigerator while preparing the yolk mixture—this helps them whip better later. - Mix the Yolk Batter:
In the bowl with egg yolks, whisk in sugar, vanilla extract, and milk until smooth. Sift in flour, baking powder, and salt, stirring gently until fully combined. - Whip the Egg Whites:
Remove the chilled egg whites and add cream of tartar if using. Using an electric mixer, beat the egg whites until frothy. Gradually add 1 tablespoon of sugar, continuing to beat until stiff peaks form. - Fold the Meringue:
Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites, using a spatula to maintain the airiness. - Preheat the Pan:
Heat a non-stick pan over low heat and lightly grease it with vegetable oil. Wipe off excess oil to prevent burning. - Cook the Pancakes:
Spoon three dollops of batter into the pan, stacking them slightly for height. Cover with a lid and cook for 2-4 minutes. Add another spoonful of batter on top of each pancake to build thickness. Cover and cook for another 4-6 minutes. - Flip Carefully:
Using a spatula, gently flip each pancake. Cover again and cook for 4-6 minutes until golden brown. - Serve and Enjoy:
Transfer the soufflé pancakes to a plate and serve with butter, powdered sugar, and syrup.
Tips for Perfect Soufflé Pancakes:
- Use chilled egg whites for better whipping.
- Fold gently to keep the batter airy.
- Cook on low heat to prevent burning.
- Stack batter for extra height.
These soufflé pancakes are a fun and rewarding DIY project, bringing a touch of elegance to your breakfast table. Enjoy!