For extra fluffy pancakes, let the batter rest for 10 minutes before cooking. If you don't have pancake molds, you can use cookie cutters or simply drop spoonfuls of batter onto the griddle. Serve with your favorite toppings such as fresh fruit, whipped cream, maple syrup, or a dusting of powdered sugar.
Japanese Souffle Pancakes
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS104
Embark on a culinary adventure with these ethereal Japanese Souffle Pancakes! These cloud-like delights are incredibly light, airy, and offer a unique textural experience. The secret ingredient? A touch of Japanese mayonnaise for an unparalleled lift and subtle tang. Prepare to be amazed by their melt-in-your-mouth goodness!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol107 mg
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Fiber1 g
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Protein8 g
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Saturated Fat4 g
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Sodium345 mg
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Sugar16 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Step 1: Create Buttermilk (5 minutes) In a large bowl, combine the milk and white vinegar. Stir gently and let it sit for about 5 minutes, allowing the milk to curdle slightly and transform into buttermilk. This adds tenderness to the pancakes.
02 Step
Recipe View Step 2: Prepare Dry Ingredients (2 minutes) In a separate bowl, sift together the flour, sugar, and baking powder. Sifting ensures a light and airy texture by removing any lumps and aerating the flour. Set aside.
03 Step
Recipe View Step 3: Whip Egg Whites (5-7 minutes) In a clean, dry glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff peaks form. This is crucial for achieving the souffle-like rise. Be careful not to overwhip.
04 Step
Recipe View Step 4: Combine Wet and Dry (3 minutes) Add the egg yolks and vanilla extract to the buttermilk mixture. Whisk until well combined. Gradually pour the wet ingredients into the center of the dry ingredients. Use a whisk to gently combine until just incorporated. Be careful not to overmix; a few lumps are okay. Gently fold in the Japanese mayonnaise until well combined. Finally, gently fold in one-third of the whipped egg whites to lighten the batter, then gently fold in the remaining egg whites until just combined. Avoid overmixing to maintain the airy texture.
05 Step
Recipe View Step 5: Cook the Pancakes (8-12 minutes) Heat a non-stick griddle or frying pan over medium-low heat. Melt a small amount of butter to grease the surface. Place greased round pancake molds (or make your own from aluminum foil) onto the griddle. Fill each mold halfway with batter. Cover the griddle with a lid. Cook for 4 to 6 minutes, or until the pancakes are golden brown on the bottom and the tops are mostly set but still slightly soft. Gently flip each pancake and mold together. Cover again and cook for another 4 to 6 minutes, or until the other side is golden brown and the pancakes have doubled in thickness and are cooked through. Carefully slide the molds off the pancakes. Serve immediately.
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Please Rate
Vergie Walkerfeil
Nov 7, 2024I was skeptical about the mayonnaise, but it really does make a difference! So light and fluffy.
Adrian Heathcote
Jul 22, 2024These pancakes are incredible! The texture is so unique and the subtle tang from the mayo is genius.
Edwardo Glover
May 22, 2024This recipe is a game-changer! My family loves these pancakes now, and they're so much fun to make.