Tired of the same old pancakes every morning? Why not try these fluffy Japanese Soufflé Pancakes? They’re similar to cloud pancakes, and to make it you need no butter or oil. Instead, whipped egg whites are folded into the batter, which gives it an airy texture (as soft as a cloud!). They are melt-in-the-mouth light and fluffy, with just a hint of sweetness. To make them, you only need a non-stick pan (this sure makes it easier!) and a ring mold (this is to make sure that the pancakes are cooked uniformly). Serve them any way you want: plain with a knob of butter, or covered in a sweet syrup.
Pancakes come in all shapes and sizes. Big or small, light or dense—there’s a pancake for every taste. What makes Japanese Souffle Pancakes so different? Well, instead of simply mixing your dry and wet ingredients together, egg whites are first beaten until stiff peaks form. They are then gently folded into the remaining batter. As a result, the pancakes are super light and fluffy thanks to all the air you incorporated with the egg whites.
The reason why you’re whipping the egg whites is to incorporate enough air into the batter. This is what makes the pancakes light and fluffy. All this air will disappear if you stir too vigorously when mixing the egg whites and batter. Make sure to gently fold the egg white into the batter, and stop mixing as soon as the two are combined. Beating the egg whites is one of the most important steps. Underbeat or overbeat, and the pancakes will deflate.
Make sure to beat the egg whites until stiff peaks form. If you don’t beat them enough, the pancakes will fall flat.
Cook the pancakes over medium-low heat. Too hot, and the pancakes will burn before the center is cooked.
If you have multiple ring molds, you can make these in the oven. Simply place the ring molds in a baking tray, fill with the batter, and bake until cooked.
To make these Souffle Pancakes keto-friendly gluten-free, you can swap the flour for almond flour, and the sugar for monk fruit sweetener.
For a vegan version, use coconut milk or soy milk, and instead of egg whites, you can whip aquafaba (the liquid from a can of chickpeas).
The batter needs to be used immediately. Because of the incorporated air, you cannot store the batter in the fridge. The cooked pancakes will keep in the fridge for up to 3 days. To reheat the Japanese Souffle Pancakes, place them on a baking sheet and heat them at 200°F.
Separate the eggs into yolks and whites. Beat the white until peaks form.
Add sugar and beat again.
In another bowl, combine milk, baking powder, vanilla, and egg yolks. Beat with an electric whisk until smooth.
Sift in the cake flour and mix until the batter is smooth.
Using a spatula, gently fold the whipped egg whites into the egg yolk batter.
Use ring mold to form your pancake. Spray the insides of the ring mold with cooking oil spray. When the pan is hot, fill ring mold between 1/2 to 2/3 full with batter. Close the lid and allow to cook for about 3-4 minutes. Cover and cook for another 2-3 minutes.
Once cooked, remove the ring mold and flip over the pancake on a plate.
Stack the pancakes on a plate and drizzle with syrup or chocolate sauce.
You can enjoy these pancakes any way you want. Freshly whipped cream, chocolate sauce, honey or maple syrup, or caramel sauce. A sprinkle of nuts and fresh fruits will round it off perfectly.