Indulge in the light and airy deliciousness of Traditional Fluffy Japanese Souffle Pancakes! These pancakes are not only easy to make but are perfect for breakfast, brunch, or even a sweet treat. Get ready to impress your taste buds with this delightful recipe.
Why You’ll Love This Recipe?
- These pancakes have a melt-in-your-mouth texture and a heavenly flavor that will leave you craving for more.
- With quick prep time and simple ingredients, you can whip up a batch of these pancakes in no time.
- These pancakes are versatile and can be enjoyed on their own or with your favorite toppings, making them perfect for any occasion.
Ingredient Notes:
- All-purpose flour: Provides the base for the pancakes.
- Baking powder: Helps the pancakes rise and become fluffy.
- Salt: Enhances the overall flavor of the pancakes.
- Large eggs: Bind the ingredients together and add richness.
- Sugar: Adds sweetness to the pancakes.
- Vanilla extract: Infuses a delightful aroma and flavor.
- Whole milk: Adds moisture to the batter.
- Unsalted butter: Adds richness and flavor to the pancakes.
- Cream of tartar: Helps stabilize the egg whites for a fluffy texture.
- Butter, powdered sugar, and maple syrup for serving.
Step-by-Step Instructions:
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat egg yolks with sugar, vanilla extract, milk, and melted butter.
- Gradually add the flour mixture to the egg yolk mixture and mix until well combined.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the pancake batter.
- Heat a non-stick pan and grease with butter. Spoon the batter onto the pan.
- Cook the pancakes until golden brown on both sides.
- Serve the pancakes hot with powdered sugar and maple syrup.
Helpful Tips:
- Use room temperature eggs for better results.
- Be gentle when folding in the egg whites to maintain the fluffy texture.
- You can substitute the vanilla extract with other flavorings like almond or lemon extract.
Expert Tips for the Best Results:
- Separate the egg whites and yolks carefully to avoid any yolk in the whites, as it can prevent the whites from whipping properly.
- Be patient when cooking the pancakes on low heat to ensure they cook through without burning.
Serving Suggestions:
Enjoy these pancakes with fresh berries, whipped cream, or a dollop of Nutella for a decadent treat. Pair them with a hot cup of coffee or a refreshing glass of orange juice for a delightful breakfast.
Storage and Reheating Tips:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the pancakes for a few seconds or warm them in a toaster oven until they are heated through.
Frequently Asked Questions:
- Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it for up to 24 hours before cooking the pancakes.
- Can I freeze the pancakes? Yes, you can freeze the cooked pancakes for up to 1 month. Thaw and reheat before serving.
- Can I use a different type of flour? You can try using cake flour for a lighter texture, but the results may vary.
- How can I make the pancakes gluten-free? You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Conclusion:
Treat yourself to the delightful experience of making and enjoying Traditional Fluffy Japanese Souffle Pancakes. With their irresistible texture and flavor, these pancakes are sure to become a favorite in your household. Give this recipe a try and share your feedback with us!
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Traditional Fluffy Japanese Souffle Pancakes
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
Indulge in the airy and delightful taste of Traditional Fluffy Japanese Souffle Pancakes. These pancakes are a perfect blend of sweetness and fluffiness, making them a delightful breakfast or dessert option.
Ingredients
Dry Ingredients:
-
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
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- 3 large eggs
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cream of tartar
Additional:
- Butter, for greasing
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Prepare Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until fluffy. Add vanilla extract, milk, and melted butter. Combine wet and dry ingredients.
- Whip Egg Whites: In another bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.
- Cook Pancakes: Grease a pan with butter, pour batter to form pancakes. Cook until bubbles form, flip, and cook the other side.
- Serve: Dust with powdered sugar and drizzle maple syrup before serving.
Notes
- Be gentle when folding in the egg whites to keep the pancakes light and fluffy.
- You can customize the toppings with fresh fruits or whipped cream.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg