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Fluffy Japanese Pancakes, also known as "souffle pancakes," are a delightful breakfast treat that have gained popularity for their airy texture and delicious taste. These pancakes are a unique twist on the classic American pancake, offering a light and fluffy experience with every bite. Let's dive into the ingredients that make these pancakes so special.
Ingredients
- Eggs: 2 large. The separation of yolks and whites is crucial for achieving the fluffy texture.
- Granulated Sugar: 1/4 cup (50g). This sweetens the batter and helps stabilize the egg whites.
- Milk: 1/2 cup (120ml). Adds moisture and richness to the batter.
- All-Purpose Flour: 1 cup (125g). Provides structure to the pancakes.
- Baking Powder: 1 tsp. A leavening agent that helps the pancakes rise.
- Vanilla Extract: 1/4 tsp. Adds a hint of vanilla flavor.
- Salt: 1/4 tsp. Enhances the overall flavor of the pancakes.
- Butter: For greasing the pan and adding flavor.
- Powdered Sugar: For dusting, adding a touch of sweetness.
- Maple Syrup: For serving, to complement the pancakes' sweetness.
- Whipped Cream: Optional, for an extra indulgent topping.
Instructions
- Step 1:
- Carefully separate the egg yolks from the whites into two large bowls. Ensure no yolk mixes with the whites, as this will affect the whipping process.
- Step 2:
- Add the sugar to the egg yolks and whisk until the mixture turns pale and creamy. This step helps to incorporate air and create a light texture. Next, stir in the milk and vanilla extract until well combined.
- Step 3:
- Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, being careful not to overmix. This will help keep the batter light and airy.
- Step 4:
- Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form. This process will incorporate air into the whites, which is crucial for the fluffiness of the pancakes.
- Step 5:
- Gently fold the whipped egg whites into the yolk mixture in three parts. Use a spatula to fold, cutting through the center and lifting the batter from the bottom. Be careful not to deflate the batter, as this will affect the pancakes' texture.
- Step 6:
- Heat a non-stick frying pan over low heat and lightly grease it with butter. Using a ring mold (if available), spoon the batter into the mold for a uniform shape. If a mold is not available, spoon the batter directly onto the pan and shape it as best as possible. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.
- Step 7:
- Once cooked, transfer the pancakes to a serving plate. Dust them with powdered sugar, drizzle with maple syrup, and top with whipped cream if desired. Serve immediately and enjoy the fluffy goodness!