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If you're a fan of breakfast foods, you may have heard whispers of a delightful trend sweeping across brunch menus: Japanese soufflé pancakes. Known for their cloud-like texture and airy profile, these pancakes have captured the hearts of foodies and casual diners alike. Originating from Japan, these pancakes are not your ordinary flapjacks; they boast a lightness and fluffiness that sets them apart from traditional varieties. As they gained traction in Western cuisine, many culinary enthusiasts have sought to replicate this unique dish at home, making it a staple for anyone looking to impress at their breakfast table or brunch gatherings.

Fluffy Japanese Soufflé Pancakes – TikTok Hit!

Discover the magic of fluffy Japanese soufflé pancakes with this ultimate recipe guide. Known for their cloud-like texture and delightful presentation, these pancakes are an impressive addition to any breakfast table. Learn how to achieve the perfect height and airy consistency by whipping egg whites and using gentle folding techniques. With tips on cooking methods and creative serving ideas, you’ll be on your way to making delicious, Instagram-worthy pancakes at home. Your brunch game is about to be elevated!
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Ingredients
  

2 large eggs (separated)

2 tablespoons granulated sugar (for egg whites)

1 tablespoon granulated sugar (for egg yolks)

2 tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup all-purpose flour

1/2 teaspoon baking powder

A pinch of salt

Cooking oil or butter (for frying)

Powdered sugar (for dusting)

Maple syrup, fresh fruits, or whipped cream (for serving)

Instructions
 

Preparation: Begin by separating the egg whites and yolks into two separate bowls.

    Egg Yolks Mixture: In the bowl with the yolks, add the 1 tablespoon of sugar, milk, and vanilla extract. Whisk until combined. Sift in the flour and baking powder, gently mixing to form a smooth batter without lumps. Set aside.

      Whip Egg Whites: In a clean, dry bowl, beat the egg whites using a hand mixer or stand mixer on medium speed. Once they start to foam, add the 2 tablespoons of granulated sugar gradually, and continue whipping until stiff peaks form. This may take about 3-5 minutes.

        Combine Mixtures: Gently fold a third of the whipped egg whites into the yolk mixture using a rubber spatula. Be cautious not to deflate the egg whites. Once incorporated, gently fold in the remaining egg whites until evenly combined, but do not overmix.

          Cooking: Heat a non-stick pan over low to medium-low heat and lightly grease it with oil or butter. Use a round cookie cutter to create a small mold on the pan (or cook directly if you prefer). Pour in a heaping spoonful of the batter into the mold. To help create a taller pancake, you can add more batter on top if there's space.

            Steam Cook: Cover the pan with a lid and cook for about 4-5 minutes until the bottom is golden brown and the top is set. Carefully flip the pancake, adding a little more batter if using a mold, and cover again to steam for another 4-5 minutes.

              Serve: Once cooked, gently remove the pancakes from the pan and serve immediately. Dust with powdered sugar and top with maple syrup, fresh fruits, or whipped cream as desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2-3 servings