If you crave a fluffy and delightful breakfast, Japanese Pancakes, also known as “Soufflé Pancakes,” are an excellent choice. These airy pancakes are light, jiggly, and incredibly delicious. Perfect for a special breakfast or brunch, they bring a touch of Japan to your kitchen with minimal effort.
Tips to make the Japanese Pancakes recipe:
1. Separate the Egg Whites and Yolks: To achieve the fluffy texture, make sure to separate the egg whites from the yolks. Beat the egg whites until they are stiff and form peaks. This step is crucial for creating the soufflé-like consistency.
2. Use Cake Flour: For a finer texture, use cake flour instead of all-purpose flour. Cake flour has lower protein content, making the pancakes softer and more delicate.
3. Cook on Low Heat: Patience is key when cooking Japanese Pancakes. Cook them on low heat to prevent burning and ensure they cook evenly. Cover the pan with a lid to help the pancakes rise.
4. Use Ring Molds: To get that perfect round shape and height, use ring molds. Grease them well and pour the batter into the molds to help the pancakes keep their form as they cook.
5. Add a Splash of Lemon Juice: A small amount of lemon juice helps stabilize the egg whites. This aids in maintaining the fluffiness and prevents the pancakes from collapsing.
By following these tips, you can master the art of making Japanese Pancakes and enjoy a unique, cloud-like breakfast experience.
How to Make Japanese Pancakes Recipe?
Japanese Pancakes Recipe
Equipment
- 1 Non-stick frying pan For cooking the pancakes
- 1 Electric mixer For whisking the egg whites
- 1 Ring molds For shaping the pancakes
- 1 Spatula For flipping the pancakes
Ingredients
- 2 Eggs Separated into yolks and whites
- 2 tbsp Milk
- 1/4 cup Cake flour Sifted
- 1/4 tsp Baking powder
- 2 tbsp Granulated sugar
- 1/4 tsp Cream of tartar Optional, for stabilizing egg whites
- 1 tsp Vanilla extract Optional, for flavor
- to taste Butter For greasing the pan
Instructions
- In a bowl, whisk the egg yolks with milk and vanilla extract until well combined.
- Sift the cake flour and baking powder into the egg yolk mixture and stir until smooth.
- In a separate, clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar, beating until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.
- Heat a non-stick frying pan over very low heat and lightly grease with butter.
- Place the ring molds on the pan and fill them with the pancake batter to about 3/4 full.
- Cover the pan with a lid and cook for 5-6 minutes. Carefully flip the pancakes and cook for another 5-6 minutes.
- Remove the ring molds, transfer the pancakes to a plate, and serve warm with syrup, fresh fruits, or the toppings of your choice.
Notes
Nutrition
Making Japanese pancakes at home is a delightful experience. These fluffy, airy pancakes are a treat that can bring a bit of Japanese cuisine right to your kitchen. The recipe may seem a bit challenging at first, but with patience and practice, anyone can master it.
Whether enjoyed for breakfast, brunch, or as a sweet snack, Japanese pancakes are sure to impress family and friends. Their unique texture and delicious taste make them a special dish worth trying. So, gather your ingredients, follow the steps, and get ready to enjoy your delicious homemade Japanese pancakes!
