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Tuesday, September 30, 2025

Recipe for fluffy Japanese pancakes

 







Here’s a recipe for fluffy Japanese pancakes (soufflé pancakes)—light, jiggly, and cloud-like! 🍰✨


🥞 Ingredients (makes 3–4 pancakes)

  • 2 large eggs (separate yolks & whites)
  • 2 tbsp (25 g) sugar
  • 2 tbsp (30 ml) milk
  • ¼ cup (30 g) all-purpose flour (sifted)
  • ½ tsp baking powder
  • ¼ tsp vanilla extract (optional)
  • ¼ tsp cream of tartar or a few drops of lemon juice (helps stabilize egg whites)
  • Butter or oil (for greasing pan)
  • Powdered sugar, berries, or syrup for serving

👩‍🍳 Instructions

  1. Prepare Batter:

    • In a bowl, whisk egg yolks, sugar (half), milk, and vanilla until smooth.
    • Sift in flour + baking powder, whisk gently until no lumps.
  2. Whip Egg Whites:

    • In a clean bowl, beat egg whites with cream of tartar until foamy.
    • Gradually add remaining sugar, beating until glossy stiff peaks form.
  3. Combine:

    • Gently fold whipped egg whites into yolk batter in 3 additions. Do not overmix; keep airy.
  4. Cook Pancakes:

    • Heat a nonstick pan over low heat. Lightly grease.
    • Spoon batter into round, tall mounds (use ring molds or stack with spoons).
    • Cover with a lid and cook 4–5 min. Carefully flip, cover again, and cook 3–4 min until puffed and cooked through.
  5. Serve:

    • Dust with powdered sugar and top with syrup, whipped cream, or fresh fruit.

⚡ Tip: For extra height, pile more batter on top halfway through cooking before flipping!

Would you like me to also share a baking powder–free version (relying only on whipped egg whites for lift, more authentic but trickier)?


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