Recipe for fluffy Japanese pancakes

Japanese fluffy pancakes, also known as “soufflé pancakes,” have taken the culinary world by storm with their light, airy texture and impressive height. These pancakes are a delightful treat, characterized by their delicate, melt-in-your-mouth consistency and rich, buttery flavor. Originating from Japan, they are a perfect blend of traditional pancake ingredients and the technique of soufflé making, resulting in a breakfast item that feels both familiar and extraordinary. Whether enjoyed with a drizzle of maple syrup, a dusting of powdered sugar, or fresh berries, these pancakes offer a unique and indulgent twist on the classic breakfast staple, making them a must-try for any pancake lover.

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar
• Butter (for greasing the pan)
• Maple syrup, powdered sugar, and fresh berries for serving (optional)

Equipment:

• Mixing bowls
• Whisk
• Sifter
• Non-stick frying pan with a lid
• Ring molds (optional, but helpful for shape)
• Spatula

Instructions:

1. Separate the Eggs:
   • Separate the egg whites from the yolks. Place the egg whites in a clean, dry mixing bowl and the yolks in another bowl.
2. Prepare the Batter:
   • Add the milk and vanilla extract to the bowl with the egg yolks. Whisk until combined.
   • Sift the flour and baking powder into the egg yolk mixture. Mix until smooth and no lumps remain.
3. Whip the Egg Whites:
   • Using an electric mixer, beat the egg whites on medium speed until they become frothy.
   • Gradually add the sugar while continuing to beat the egg whites.
   • Increase the mixer speed to high and beat until stiff peaks form. This means the egg whites should hold their shape and not collapse.
4. Combine Mixtures:
   • Gently fold the whipped egg whites into the egg yolk mixture in three parts. Be careful not to deflate the egg whites. The batter should be light and airy.
5. Cook the Pancakes:
   • Heat a non-stick frying pan over low heat and lightly grease it with butter.
   • If using ring molds, grease the insides and place them in the pan. Spoon the batter into the molds, filling them about 3/4 full. If not using molds, you can still spoon the batter directly onto the pan, but the pancakes may spread more.
   • Cover the pan with a lid and cook on low heat for about 5-6 minutes, or until the bottoms are golden brown and the tops are set.
   • Carefully flip the pancakes and cook for another 3-4 minutes until golden brown on both sides.
6. Serve:
   • Remove the pancakes from the pan and serve immediately. Top with maple syrup, powdered sugar, and fresh berries if desired.

Enjoy your fluffy Japanese pancakes!

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