Fluffy Japanese Soufflé Pancakes
These pancakes are light, airy, and incredibly fluffy, making them a delightful breakfast treat. They are a popular Japanese dish that brings a unique twist to traditional pancakes.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs separated into yolks and whites
- ½ cup milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cream of tartar
- Butter for greasing the skillet
- Maple syrup and whipped cream for drizzling and topping
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until combined.
- In a separate bowl, whisk the egg yolks, milk, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Fold the beaten egg whites into the batter in three additions, being careful to maintain airiness.
- Preheat a non-stick skillet over low heat and grease with butter.
- Pour about ¼ cup of batter into a ring mold for each pancake and cover the skillet.
- Cook for 4-5 minutes until the bottom is set and golden, then flip and cook for another 4-5 minutes.
- Remove the pancakes from the skillet and stack them on a plate.
- Serve warm with maple syrup and whipped cream.
Notes
For best results, ensure the egg whites are beaten to stiff peaks for maximum fluffiness.