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Delicious Fluffy Japanese Soufflé Pancakes

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These ultra-fluffy Japanese soufflé pancakes are the epitome of softness and airiness! Perfect for breakfast or a sweet treat, these pancakes are so light they practically melt in your mouth. A delightful twist on the traditional pancake, ideal for special mornings or when you’re craving something indulgent.

Ingredients

Scale
  1. 2 large eggs (separated)
  2. 2 tbsp milk
  3. ¼ cup all-purpose flour
  4. ½ tsp baking powder
  5. 1 tbsp sugar
  6. ¼ tsp vanilla extract
  7. ½ tsp lemon juice
  8. Butter (for cooking)
  9. Maple syrup, powdered sugar, or fresh berries (for serving)

Instructions

  • Prepare the Batter:
    Separate egg whites and yolks into two bowls.
    In the yolk bowl, whisk in milk and vanilla extract.
    Sift in flour and baking powder, then mix until smooth.

  • Whip the Egg Whites:
    Add lemon juice to egg whites and beat until foamy.
    Gradually add sugar and continue beating until stiff peaks form.

  • Combine & Cook:
    Gently fold the whipped egg whites into the yolk mixture in three parts.
    Heat a non-stick pan over low heat and lightly grease with butter.
    Scoop batter onto the pan, cover, and cook for 4–5 minutes.
    Carefully flip and cook for another 4 minutes until golden and set.

  • Serve & Enjoy:
    Stack the pancakes and top with maple syrup, powdered sugar, or fresh berries.

Notes

  • The key to perfect soufflé pancakes is in the egg whites. Make sure they form stiff peaks before folding them into the yolk mixture.
  • For extra fluffiness, avoid overmixing the batter once the egg whites are incorporated.
  • If you don’t have a non-stick pan, make sure to use plenty of butter or oil to prevent sticking.
  • For a fun twist, top the pancakes with whipped cream or a drizzle of chocolate syrup.

Nutrition

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