Fluffy Japanese Soufflé Pancakes

1. Prepare the Dry Ingredients:

• In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

2. Make the Egg Yolk Mixture:

• In another bowl, whisk the egg yolks, milk, vegetable oil (or melted butter), and vanilla extract until smooth and well combined.
• Gradually add the dry ingredients to the egg yolk mixture, whisking until smooth. Set aside.

3. Whisk the Egg Whites:

• In a separate bowl, use an electric mixer to beat the egg whites on medium speed until foamy.
• Gradually add the granulated sugar in small amounts and continue beating until stiff peaks form. The egg whites should be glossy and firm.

4. Fold the Mixtures Together:

• Gently fold the egg white mixture into the egg yolk mixture. Be careful not to deflate the egg whites. Use a spatula and fold the ingredients until just combined—it’s okay if there are a few streaks of egg whites remaining.

5. Prepare the Pan:

• Heat a non-stick frying pan over low heat. Add a little butter to coat the bottom of the pan.
• Place a round mold (such as a ring mold or a metal cookie cutter) in the pan to create the tall, soufflé-like shape of the pancakes. You can also use a large lid or any round object that helps shape the pancakes.

6. Cook the Pancakes:

• Spoon the pancake batter into the mold, filling it about halfway. Do not press the batter down.
• Cover the pan with a lid and cook on low heat for 4-5 minutes until the edges start to set.
• Carefully flip the pancakes over (using a spatula or tongs), and cook for an additional 4-5 minutes on the other side. The pancakes should be golden brown and slightly firm to the touch.
• You may need to adjust the heat to ensure they cook slowly and don’t burn. The key is low heat to ensure they cook through without burning.

7. Serve and Garnish:

• Once the pancakes are cooked, remove them from the mold and transfer them to a plate.
• Dust with powdered sugar, and optionally top with whipped cream, fresh fruit, or a drizzle of maple syrup.

Tips:

• Fluffiness Tip: Be sure to fold the egg whites gently into the batter to keep the airiness intact. Overmixing will deflate the batter and result in denser pancakes.
• Cooking Tip: Cook the pancakes on low heat to allow them to rise slowly. The thick batter needs time to cook through properly without burning the outside.
• Mold: If you don’t have a round mold, you can use a metal cookie cutter or improvise with a metal ring from a jar lid.
• Toppings: These pancakes are perfect for adding your favorite toppings—try fresh berries, whipped cream, or a dusting of matcha powder for a Japanese twist!

These Fluffy Japanese Soufflé Pancakes are a light and fluffy indulgence, perfect for any pancake lover. Their delicate texture is like no other, and their appearance will wow anyone who tries them! 🇯🇵🥞