Fluffy Japanese Soufflé Pancakes

Lush, delicious, original pancakes for breakfast! Japanese pancakes are particularly fluffy; they are very similar to a soufflé, just as delicate and airy in structure. This is achieved by introducing well-beaten proteins into the dough and gradually building up the dough during baking. It `s very unusual!
cook time: 25 min
Elijah Stroud
Fluffy Japanese Soufflé Pancakes

Nutrition Facts (per serving)

265
Calories
13g
Fat
26g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Salt (pinch) to taste
Sugar 2 tbsp
Wheat flour 2 tbsp
Butter 20 g
Milk 1 tbsp
Eggs 2 pc
Baking powder 0.5 tsp
Vanilla sugar to taste

Recipe instructions

Step 1

Step 1
How to make fluffy and airy Japanese pancakes in a frying pan? Prepare your food.

Step 2

Step 2
Divide the eggs into whites and yolks. Do this carefully so that the yolk does not get into the white, otherwise it will not beat.

Step 3

Step 3
Add one tablespoon of sugar to the yolks and mix well.

Step 4

Step 4
Pour in the milk, stir again until smooth.

Step 5

Step 5
Mix flour with baking powder. Sift the resulting mixture into the egg mixture.

Step 6

Step 6
Knead into a homogeneous dough. It may seem thick to you, don’t be alarmed, that’s how it’s supposed to be.

Step 7

Step 7
Beat the egg whites, adding a pinch of salt — it speeds up the whipping process. First at low speed, then at high speed. While beating, gradually add the remaining spoonful of sugar. Beat until stable peaks form. Another good test for the readiness of whipped egg whites is to turn the bowl over. Well-beaten whites will not fall, but will remain at the bottom.

Step 8

Step 8
Fold the whipped whites into the egg-flour mixture. And mix very carefully, preferably with a silicone spatula. It does not destroy the structure of whipped products. Movements should be fast and careful, from top to bottom.

Step 9

Step 9
Stir until the color is uniform, like this.

Step 10

Step 10
Place the pan over medium heat and heat well. The oil placed on it should bubble, but not start to burn. Adjust the fire.

Step 11

Step 11
Place the dough in the amount of two tablespoons per pancake in the pan. Pour two teaspoons of water and cover the pan with a lid. Keep heating to a minimum.

Step 12

Step 12
Fry the pancakes covered for a couple of minutes.

Step 13

Step 13
Add another tablespoon of batter to each pancake. Cover again and cook for another two minutes.

Step 14

Step 14
Open the lid again and add a spoonful of dough. Cover with a lid and continue frying.

Step 15

Step 15
Next, carefully flip the pancakes using two spatulas. The photo shows that I had too much heat under the frying pan, the pancakes were a little tanned) Cover again with a lid and cook the pancakes until done. The finished pancakes are very tall and fluffy, but they fall quickly, so they are served immediately after cooking.

Additional rubrics

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