Description
Silky Japanese souffle pancakes promise cloud-like perfection with their delicate, airy texture and subtle sweetness. Culinary enthusiasts discover an elegant breakfast experience that melts in your mouth, transporting palates straight to Tokyo’s charming morning cafes.
Ingredients
Scale
Main Ingredients:
- 2 large eggs (separated)
- 1/4 cup (60 milliliters) all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
Liquid Ingredients:
- 2 tablespoons (30 milliliters) milk
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Cooking and Serving Ingredients:
- Butter (for cooking)
- Maple syrup (for serving)
- Powdered sugar (for serving)
- Fresh berries (for serving)
Instructions
- Meticulously separate egg whites and yolks into distinct mixing vessels, ensuring no yolk contamination in the whites.
- In the yolk container, integrate milk and vanilla extract, whisking until thoroughly combined.
- Delicately sift flour and baking powder into the yolk mixture, stirring until a silky, uniform batter emerges.
- Introduce a splash of lemon juice to the egg whites and commence whipping using an electric mixer.
- Gradually incorporate sugar while continuously beating the egg whites, creating a glossy, voluminous meringue with pronounced stiff peaks.
- Employ a gentle folding technique to incorporate the whipped egg whites into the yolk mixture, working in three incremental stages to maintain the airy texture.
- Prepare a non-stick skillet over minimal heat, lightly brushing with butter to prevent adherence.
- Carefully dollop the ethereal batter onto the pan, maintaining a low temperature around 300°F.
- Cloak the pan with a lid, allowing the pancakes to gently steam and rise for approximately 3-4 minutes.
- Cautiously flip the delicate pancakes, cooking an additional 2-3 minutes until a golden hue develops.
- Transfer the cloud-like pancakes to serving plates, embellishing with a drizzle of maple syrup, a dusting of powdered sugar, or a scattering of fresh berries.
Notes
- Master egg separation by ensuring no yolk in whites for perfect meringue peaks.
- Use room temperature eggs to achieve maximum volume when whipping egg whites.
- Create silky-smooth batter by sifting dry ingredients and gently folding meringue to maintain airiness.
- Regulate low heat meticulously during cooking to prevent burning and ensure even, fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg