Fluffy Japanese Soufflé Pancakes (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
130 grams all-purpose flour
02 -
8 grams cornstarch
03 -
12 grams baking powder
04 -
1.5 grams salt
→ Wet Ingredients
05 -
120 millilitres milk
06 -
2 large eggs, separated
07 -
25 grams granulated sugar
08 -
5 millilitres vanilla extract
→ Additional
09 -
1 gram cream of tartar
10 -
Butter or neutral oil, for cooking
11 -
Powdered sugar, for serving
12 -
Maple syrup, for serving
# Step-by-Step Directions:
01 -
Whisk flour, cornstarch, baking powder, and salt together in a bowl until thoroughly blended.
02 -
In a second bowl, whisk together milk, egg yolks, granulated sugar, and vanilla extract until smooth and cohesive.
03 -
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
04 -
In a separate clean bowl, beat egg whites with cream of tartar until stiff peaks form, ensuring volume is maximised.
05 -
Gently fold the whipped egg whites into the batter in three additions, maintaining as much aeration as possible.
06 -
Warm a non-stick skillet over low heat and lightly grease with butter or neutral oil.
07 -
Using a ring mold or cookie cutter, pour approximately 60 millilitres of batter into the skillet. Cover and cook for 4–5 minutes until the base is golden.
08 -
Carefully flip pancake, cover, and cook for an additional 4–5 minutes until thoroughly cooked through. Repeat process with remaining batter.
09 -
Serve warm, dusted with powdered sugar and drizzled with maple syrup as desired.
# Helpful Notes:
01 -
For a flavourful twist, incorporate a teaspoon of matcha or cocoa powder into the dry mixture.
02 -
Top with fresh berries, whipped cream, or a scoop of ice cream for added indulgence.