Soufflé Pancakes

The softest and fluffiest pancakes you will ever have.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, Dessert

Cuisine: Japanese

Keyword: breakfast, japanese, pancakes, souffle, souffle pancakes

Separate egg whites from the yolks.
To the egg yolks, add milk and vanilla extract and mix.
Sift in flour and baking powder then mix until combined.
Begin to preheat your pan over low heat (about 315F). You want to do this in advance because the merengue will star to become runny so you want to get it on the pan ASAP.
In your bowl with egg whites, add lemon juice then begin to whisk, adding in the sugar in stages, 1 tbsp at a time. This will allow the merengue to form stiff peaks easier.
Once stiff peaks have been formed, mix ¼ of the merengue into the egg yolk mixture to lighten the batter. This will help the folding process be easier.
Add the remaining amount of your merengue into the batter then gently fold until one smooth color making sure not to over mix.
Place into a piping bag and immediately pipe into your preheated pan. You want to make your pancakes tall and even because when you flip, they will shrink.
Splash ½ tbsp of water into the pan and cover for 5 minutes.
Flip pancakes using a spatula then add more water and cover again for 5 minutes.

Tips:

If you take too long to use the batter, the egg whites will become watery over time. This is why I preheat my pan ahead of time and use all the batter immediately.
If the egg whites are not stiff enough, they will cause the batter to fall flat and become watery.
If you over mix, the batter will also lose volume and air, causing the batter to fall as well.