In the world of culinary delights, few things evoke the same sense of wonder and anticipation as the mere mention of Japanese soufflé pancakes. These ethereal creations, with their towering heights and cloud-like textures, have taken the internet by storm. With keywords like “Japanese souffle pancakes” and “recipe,” you’ve stumbled upon the ultimate guide to creating these pillowy wonders in the comfort of your own kitchen.
Prepare to embark on a culinary adventure that will not only tantalize your taste buds but also earn you the title of a pancake virtuoso. Whether you’re a seasoned chef or a novice in the world of fluffy flapjacks, our step-by-step guide will ensure your success in whipping up these Instagram-worthy treats.
So, don your apron, dust off your spatula, and get ready to delve into the secrets of crafting Japanese soufflé pancakes that are as light as a feather and as delicious as a dream. Let’s flip our way into pancake perfection!
Ingredients
- 1 large egg
- 1 tbsp milk
- 2 tbsp flour any type of flour
- 3-4 drops lemon/lime juice for egg stabilization
- 1.5 tbsp sugar
Instructions
preparing the butter
- first seperate the egg yolk and white
- add the milk and the flour to the egg yolk
- combine all the ingredients together
- in a large bowl, add 3 to 4 drops of lemon/lime juice to the egg white
- whisk for few minutes until the egg white is foamy then add the sugar
- keep whisking until you see a firm peak
- add the batter to the meringue and then fold in gently
cooking the pancakes
- add a little bit of butter to nonstick pan
- scoop 1/4 for each pancake and add to the pan
- cover with a lid and cook for about 30 seconds
- add the rest of the butter on top of each pancake
- cover with a lid and cook for 30 seconds
- flip the pancakesand cover again and allow to cook for about 1 to 2 minutes or until golden brown
- sprinkle with some powdered sugar or drizzle some honey on top of the pancakes
- serve with some fruits and enjoy!
one egg souffle pancakes
Ingredients
- 1 large egg
- 1 tbsp milk
- 2 tbsp flour any type of flour
- 3-4 drops lemon/lime juice for egg stabilization
- 1.5 tbsp sugar
Instructions
preparing the butter
- first seperate the egg yolk and white
- add the milk and the flour to the egg yolk
- combine all the ingredients together
- in a large bowl, add 3 to 4 drops of lemon/lime juice to the egg white
- whisk for few minutes until the egg white is foamy then add the sugar
- keep whisking until you see a firm peak
- add the batter to the meringue and then fold in gently
cooking the pancakes
- add a little bit of butter to nonstick pan
- scoop 1/4 for each pancake and add to the pan
- cover with a lid and cook for about 30 seconds
- add the rest of the butter on top of each pancake
- cover with a lid and cook for 30 seconds
- flip the pancakesand cover again and allow to cook for about 1 to 2 minutes or until golden brown
- sprinkle with some powdered sugar or drizzle some honey on top of the pancakes
- serve with some fruits and enjoy!
