Jiggly Japanese Soufflé Pancakes are a delightful and airy twist on traditional pancakes. Known for their fluffy texture and impressive height, these pancakes are light, soft, and perfect for breakfast or dessert. They’re easy to make at home and are sure to impress with their wobbly, soufflé-like appearance!
Ingredients List
For the Pancake Batter
- 2 large eggs (separated)
- 2 tablespoons granulated sugar (divided)
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
For Cooking
- Butter or oil (for greasing the pan)
For Serving (optional)
- Maple syrup
- Fresh fruit (berries, bananas)
- Whipped cream
- Powdered sugar
Timing
Preparing Jiggly Japanese Soufflé Pancakes takes about 15 minutes for prep and 15-20 minutes for cooking, totaling approximately 30-35 minutes.
Step-by-Step Instructions
Step 1: Prepare the Batter
- Separate Eggs: In two separate bowls, separate the egg whites from the yolks.
- Mix Egg Yolks: In the bowl with the yolks, whisk together the egg yolks, 1 tablespoon of sugar, vanilla extract, and milk until well combined.
- Add Dry Ingredients: Sift in the flour, baking powder, and salt. Mix until just combined (do not overmix).
- Whip Egg Whites: In a clean bowl, use a hand mixer or stand mixer to beat the egg whites until soft peaks form. Gradually add the remaining tablespoon of sugar and continue to beat until stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture in three additions. Be careful not to deflate the batter.
Step 2: Cook the Pancakes
- Preheat the Pan: Heat a non-stick skillet or griddle over low to medium-low heat. Grease lightly with butter or oil.
- Form Pancakes: Use a large spoon or a ladle to scoop the batter onto the skillet, forming thick rounds (about 2-3 inches high). You can use ring molds for a perfect shape if desired.
- Steam the Pancakes: Cover the pan with a lid and cook for about 4-5 minutes until the bottoms are golden brown. Carefully flip the pancakes and cook for another 4-5 minutes, still covered, until fully cooked and fluffy.
- Check for Doneness: The pancakes should be puffed and jiggle slightly when shaken.
Step 3: Serve
- Plate the Pancakes: Gently remove the pancakes from the skillet and stack them on a plate.
- Add Toppings: Serve warm with maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutritional Information
Here’s a quick glance at the nutritional profile of Jiggly Japanese Soufflé Pancakes (per pancake, assuming 4 pancakes total):
| Nutrient | Amount per Pancake |
|---|---|
| Calories | 120 |
| Protein | 4g |
| Fat | 4g |
| Carbohydrates | 18g |
| Fiber | 0.5g |
Tips for Customization
- Flavor Variations: Add a teaspoon of matcha powder or cocoa powder to the dry ingredients for a different flavor.
- Fruity Additions: Fold in finely chopped fruits like bananas or berries into the batter for added flavor and texture.
- Extra Toppings: Experiment with toppings such as chocolate sauce, caramel, or yogurt for a unique twist.
Storing Tips for the Recipe
Jiggly Japanese Soufflé Pancakes are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on a skillet before serving.
Conclusion
Jiggly Japanese Soufflé Pancakes are a fun and impressive treat that brings a touch of Japanese café culture to your home. With their fluffy texture and delightful presentation, they make for a perfect breakfast or dessert that everyone will love!
FAQs
Can I use a different type of flour?
Yes! You can experiment with cake flour or gluten-free flour, but the texture may vary.
Can I make these pancakes without a hand mixer?
While a hand mixer is recommended for whipping the egg whites, you can use a whisk and some elbow grease to achieve stiff peaks, though it may take longer.
What can I serve with these pancakes?
These pancakes pair wonderfully with maple syrup, fresh fruit, whipped cream, or even a dollop of yogurt for a delicious breakfast or dessert.
Jiggly Japanese Soufflé Pancakes Recipe
Ingredients
- For the Pancake Batter
- • 2 large eggs (separated)
- • 2 tablespoons granulated sugar (divided)
- • 1/2 teaspoon vanilla extract
- • 1/4 cup milk (dairy or non-dairy)
- • 1/2 cup all-purpose flour
- • 1/2 teaspoon baking powder
- • A pinch of salt
- For Cooking
- • Butter or oil (for greasing the pan)
- For Serving (optional)
- • Maple syrup
- • Fresh fruit (berries, bananas)
- • Whipped cream
- • Powdered sugar
Instructions
Step 1: Prepare the Batter
- Separate Eggs: In two separate bowls, separate the egg whites from the yolks.
- Mix Egg Yolks: In the bowl with the yolks, whisk together the egg yolks, 1 tablespoon of sugar, vanilla extract, and milk until well combined.
- Add Dry Ingredients: Sift in the flour, baking powder, and salt. Mix until just combined (do not overmix).
- Whip Egg Whites: In a clean bowl, use a hand mixer or stand mixer to beat the egg whites until soft peaks form. Gradually add the remaining tablespoon of sugar and continue to beat until stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture in three additions. Be careful not to deflate the batter.
Step 2: Cook the Pancakes
- Preheat the Pan: Heat a non-stick skillet or griddle over low to medium-low heat. Grease lightly with butter or oil.
- Form Pancakes: Use a large spoon or a ladle to scoop the batter onto the skillet, forming thick rounds (about 2-3 inches high). You can use ring molds for a perfect shape if desired.
- Steam the Pancakes: Cover the pan with a lid and cook for about 4-5 minutes until the bottoms are golden brown. Carefully flip the pancakes and cook for another 4-5 minutes, still covered, until fully cooked and fluffy.
- Check for Doneness: The pancakes should be puffed and jiggle slightly when shaken.
Step 3: Serve
- Plate the Pancakes: Gently remove the pancakes from the skillet and stack them on a plate.
- Add Toppings: Serve warm with maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
