Easy souffle pancakes
If you are searching for the fluffiest souffle pancakes recipe, look no further because these Japanese pancakes are just about as close as you can get to biting into a cloud. If you have never had them, I would highly recommend trying to make them. With a couple important techniques it is actually quite easy.
Japanese pancakes are the fluffy, soufflé-like pancakes made popular by all of the beautiful lofty photos on Pinterest. They get their height from the whipped egg white meringue that’s added after the rest of the batter is prepared, making them impossibly tender and airy.
All of the other ingredients are simple and can easily be found in your pantry
Ingredients
To make these easy souffle pancakes, you will need :
- 1 large egg
- 2 tbsp plain flour
- 1 tbsp milk
- 1.5 tbsp sugar
- 1/2 tsp vanilla extract
- 3 – 4 drops of lemon juice
How to make souffle pancakes :
Preheat the pan at 4/9 level for 1 minute, grease the pan. Scoop 2/3 of the batter into 2 pancakes .
Add 2 tsp (room temperature) water, cover and cook 2 minutes. After 2 mins, scoop the rest of the batter into 2 pancakes (adding the batter into 2 batches prevents the Japanese pancakes spreading too much so they can be higher)
Reduce the heat to 3/9, add 1 tsp water, cover and cook 5 minutes. Flip the pancakes, the Japanese pancake’s bottoms should be strong enough to flip easily now.
Cover and cook for extra 5 mins, let them sit inside the pan for 1 minute. Serve them hot with fruit, butter and powdered sugar / syrup
Enjoy your souffle pancakes
Expert Tip
These Souffle pancakes are best enjoyed fresh, but will keep in the fridge for up to 3 days.
You may also like :
