Japanese Soufflé Pancakes: How to Achieve That Iconic Fluff.
The key to the ultra-fluffy texture of Japanese soufflé pancakes is whipped egg whites. Start by separating 3 large eggs into yolks and whites. Ensure no yolk gets into the whites, as this will prevent them from whipping properly.
In a separate bowl, whisk together the egg yolks, 1/4 cup of milk, and 1/2 teaspoon of vanilla extract.
In a clean bowl, use a hand mixer or stand mixer to beat the egg whites on medium speed until foamy. Add 1 tablespoon of sugar at a time, gradually increasing the speed to high.
Gently fold the whipped egg whites into the batter in three stages using a rubber spatula. Begin by mixing in a small portion to loosen the batter, then gradually incorporate the rest.
To achieve the perfect soufflé pancake, you’ll need to use ring molds (typically 3-inch round molds) placed in a hot, non-stick skillet or griddle. Lightly grease the molds with butter or oil.
For an even softer texture, you can add 2 tablespoons of melted butter to the batter along with the milk and vanilla extract. This adds a rich flavor and helps keep the pancakes moist.
These pancakes are best served immediately after cooking to maintain their puffed texture. If you’re preparing them ahead of time, reheat them gently in a warm oven (set to 200°F) for a few minutes to keep the soufflé effect intact.
For a vegan version, you can substitute aquafaba (the liquid from a can of chickpeas) for egg whites and use non-dairy milk (like almond milk) in place of regular milk.