Japanese Souffle Fluffy Pancakes
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Japanese Souffle Fluffy Pancakes
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Learn how to make Japanese souffle pancakes at home. You have probably seen videos online of fluffy, jiggly pancakes and then wondered where to order or how to make them.
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Ingredients
- 4 egg large
- 1/4 cup sugar
- 1/2 teaspoon cream of tartar
- 1/4 cup milk I use non-fat milk, any kind
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons butter use neutral oil as needed
- Fruit sliced fruit; optional toppings
- Whipped Cream
- powdered sugar
- maple syrup
Notes
- *If you only have a 10-inch frying pan with a lid, I recommend making 2 pancakes at a time in 3 batches so that you have room to gently flip the pancakes in a rolling over motion. Refrigerate the batter in between batches.
- Allow enough time to preheat a non-stick frying pan and lid on low heat, and 1-2 minutes before you are ready to cook the pancakes, cook at low-medium heat.
- Fold the beatened egg whites into the egg yolk batter gently, be careful not to deflate the egg whites when handling the batter. Be careful to flip the pancakes carefully and serve and eat immediately.
- The pancakes will deflate a little bit but if you have any extras. Refrigerate the leftovers, they are still good to eat even when not at its maximum fluffiness.
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