Light Japanese Soufflé Pancakes Recipe

Imagine a pancake that’s both airy and fluffy, with a subtle sweetness that’s balanced by a hint of saltiness. The Light Japanese Soufflé Pancakes Recipe is a game-changer for breakfast lovers, offering a taste experience that’s both familiar and excitingly new. The moment you take a bite, the pancake melts in your mouth, releasing a sweet aroma that’s sure to tantalize your senses.

So, why do we love this recipe so much? It’s all about the technique. By incorporating a soufflé element into the batter, we’re able to create a pancake that’s both light and airy, without sacrificing any of the flavor. If you’re new to making soufflés, don’t worry – this recipe is surprisingly easy to follow, and the results are well worth the extra effort. Check out our guide on Light Japanese Soufflé Pancakes Recipe for more tips and tricks.

Why This Recipe Works

• The combination of all-purpose flour, cornstarch, and egg whites provides structure and lift to the pancakes, while the egg yolks add richness and flavor.
• Using a hot skillet and a small amount of oil helps to create a crispy exterior, while keeping the interior soft and fluffy.
• The addition of milk and vanilla extract adds moisture and a subtle sweetness to the pancakes, balancing out the savory flavors of the eggs and flour.

Key Ingredients

When it comes to making Light Japanese Soufflé Pancakes, the quality of your ingredients is crucial. Look for farm-fresh eggs, real vanilla extract, and high-quality all-purpose flour. If you’re having trouble finding the right ingredients, check out our guide on How to make Light Japanese Soufflé Pancakes Recipe for more tips and recommendations.

In addition to using high-quality ingredients, it’s also important to pay attention to the ratio of wet to dry ingredients. Make sure to measure out your ingredients carefully, and don’t overmix the batter – this will help to create a smooth, even texture.

Recipe Courtesy of Our Kitchen

Light Japanese Soufflé Pancakes Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups (190g) all-purpose flour

1/2 cup (60g) cornstarch

1/2 cup (120ml) whole milk

2 large eggs, separated

1/4 cup (50g) granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

2 tablespoons (30g) unsalted butter, melted

Directions

1

In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.

2

In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick. Whisk in the melted butter.

3

In a separate bowl, whisk the egg whites until stiff peaks form. Set aside.

4

Gently fold the egg whites into the egg yolk mixture until no white streaks remain.

5

Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes, until golden brown.

Storage & Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply toast the pancakes in a toaster or under the broiler until lightly browned. You can also freeze the pancakes for up to 2 months – simply thaw and toast as needed.