Fluffy Japanese Soufflé Pancakes are a delightful breakfast treat that has taken the culinary world by storm. Known for their cloud-like texture and airy consistency, these pancakes are a gourmet breakfast option that can also double as a light and fluffy dessert.
In a medium mixing bowl, combine the sifted flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended, ensuring there are no lumps.
In another bowl, separate the egg whites from the yolks. Add the milk and vanilla extract to the egg yolks and whisk until smooth.
Pour the wet mixture into the dry ingredients and gently combine using a spatula. Be careful not to overmix; some lumps are okay.
In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the pancake batter in three additions.
Preheat a non-stick skillet over low heat and lightly grease it with butter or oil.
Use a ladle or spoon to portion the batter into the mold, filling it about halfway. Cover the skillet with a lid to steam the pancakes for about 4-5 minutes.
After 4-5 minutes, check the pancakes. Carefully flip them using a spatula, and cook for an additional 3-4 minutes covered, until golden brown.
Repeat this process for the remaining batter, greasing the skillet as needed. Serve immediately.
