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To make your Jiggly Japanese Soufflé Pancakes, you need a few simple ingredients. Here’s the list: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - ½ cup whole milk - 3 large eggs (separated into yolks and whites) - 1 teaspoon pure vanilla extract - 1 tablespoon freshly squeezed lemon juice - A pinch of fine sea salt - Cooking oil or unsalted butter (for greasing) - Powdered sugar (for dusting) - Maple syrup or honey (for serving) Each ingredient plays a key role. The all-purpose flour gives the pancakes structure. Granulated sugar adds sweetness, while baking powder helps them rise. Whole milk adds moisture. Separate the eggs because the yolks mix with wet ingredients, and the whites must be whipped for fluffiness. The vanilla extract and lemon juice enhance the flavor. Salt balances the sweetness. The cooking oil or butter helps prevent sticking. Finally, powdered sugar and syrup provide a sweet finish. Gather these ingredients before you start. This way, you can focus on making your pancakes fluffy and delicious! {{ingredient_image_2}} First, gather your dry ingredients. In a medium bowl, whisk together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - A pinch of fine sea salt Whisk until everything is mixed well. This step is key for even pancakes. Next, it’s time for the wet ingredients. In a separate bowl, take three large egg yolks and whisk them until creamy. Then, add: - ½ cup whole milk - 1 teaspoon pure vanilla extract - 1 tablespoon freshly squeezed lemon juice Blend this mixture until it is smooth. This will add great flavor to your pancakes. Now, we combine the dry and wet mixes. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. It's okay to have a few lumps. Overmixing can make your pancakes tough. In a clean bowl, whip the egg whites. Use an electric mixer on high speed. Beat until soft peaks form. Then, slowly add a little granulated sugar. Keep beating until stiff peaks form. This step makes the pancakes fluffy. Next, we need to fold in the whipped egg whites. Do this in three additions. Use a spatula and be gentle. Folding helps keep the airiness in the batter. You want it light and fluffy. Now, let’s cook! Preheat a non-stick skillet over low heat. Lightly grease it with cooking oil or unsalted butter. Use a ring mold to spoon the batter into the skillet. Fill it halfway for taller pancakes. Cover with a lid to trap steam. Cook for about 4-5 minutes until the bottoms are golden brown. Carefully flip the pancakes. They are delicate, so handle them gently. Cook for another 4-5 minutes. Repeat with the rest of the batter, greasing the skillet as needed. These steps will help you create perfect Jiggly Japanese Soufflé Pancakes! To make Jiggly Japanese Soufflé Pancakes, you must not overmix the batter. Mixing too much can make the pancakes dense. After you blend the dry and wet ingredients, leave some lumps. These lumps help keep the pancakes light. When you fold in the whipped egg whites, do it gently. Use a spatula and fold slowly. This method keeps the air in the batter. The more air, the fluffier your pancakes will be! Cooking these pancakes on low heat is key. High heat can quickly burn the outside while inside stays raw. By using low heat, you allow the pancakes to cook evenly. This method helps them rise and become fluffy. Cover the skillet while cooking to trap steam, which adds to the fluffiness. When serving, stack the pancakes high. This makes them look impressive. Dust them lightly with powdered sugar for a sweet touch. You can also add a dollop of whipped cream on top. For color, garnish with fresh berries or a sprig of mint. These small touches make your pancakes look like a treat from a fancy café! Pro Tips Use Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and improves the texture of the pancakes. Gentle Folding Technique: When incorporating the whipped egg whites into the batter, use a gentle folding technique to retain as much air as possible. This is key to achieving that fluffy, soufflé-like texture. Low and Slow Cooking: Cook the pancakes on low heat to ensure they cook evenly without burning. This allows the inside to become fluffy while the outside gets a nice golden color. Experiment with Flavors: Feel free to add different flavors to your batter, such as matcha powder, cocoa powder, or spices like cinnamon. This will give your pancakes a unique twist! {{image_4}} You can change the flavor of your soufflé pancakes easily. Try adding matcha powder for a green tea taste. Just mix in one to two tablespoons when you add the dry ingredients. For chocolate lovers, add cocoa powder. Use about two tablespoons for a rich flavor. You could even fold in chocolate chips for a sweet surprise. These small changes make your pancakes unique and fun. Toppings can make your pancakes shine. I love serving them with fresh berries. Strawberries, blueberries, or raspberries add a burst of color and taste. You can also add whipped cream for extra richness. Drizzling maple syrup or honey on top gives a lovely sweetness. For a savory twist, try a dollop of yogurt with a sprinkle of nuts. Each choice offers a new experience! Making gluten-free pancakes is simple. Use gluten-free flour instead of all-purpose flour. Brands like almond flour or rice flour work well. You may need to adjust the liquid. Start with a little less milk and add more if needed. This keeps your pancakes fluffy and light. With these changes, everyone can enjoy this tasty treat! After enjoying your pancakes, store any leftovers in a proper container. Use an airtight container to keep them fresh. You can also wrap them in plastic wrap. Place the container in the fridge. They will stay good for about three days. To reheat, use a microwave for quick results. Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel. Heat for about 20-30 seconds. This method helps keep them fluffy. You can also reheat them in a skillet. Use low heat and cover with a lid. This way, they warm evenly without drying out. You can freeze these pancakes for longer storage. First, let them cool completely. Stack the pancakes with parchment paper between each one. Place the stack in a freezer-safe bag or container. Seal it tight to prevent freezer burn. When you want to eat them, take them out the night before. Let them thaw in the fridge. Heat them as mentioned above for best results. Enjoy your jiggly pancakes anytime! Jiggly Japanese Soufflé Pancakes are soft, fluffy pancakes that rise high. They are light and airy, almost like clouds. Made with egg whites and yolks, they get their airy texture from whipped egg whites. You can stack them high and enjoy their delightful jiggle! Yes, you can! For a vegan option, use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works well to bind your ingredients. These pancakes shine with simple toppings. Dust them with powdered sugar for sweetness. Maple syrup or honey adds a delicious touch. You can also top them with fresh berries or whipped cream for added flavor. Stack them high for a fun presentation! If your pancakes are flat, try a few tips. Ensure your egg whites are whipped to stiff peaks. This adds air and fluffiness. Also, make sure to cook on low heat and avoid overmixing the batter. Mixing too much can deflate the air you’ve created. Making Jiggly Japanese Soufflé Pancakes takes about 30 minutes. Prep time is around 15 minutes. Cooking the pancakes usually takes another 15 minutes. This quick process rewards you with a tasty treat! This blog covered how to make Jiggly Japanese Soufflé Pancakes. We explored key ingredients and shared step-by-step instructions for perfect pancakes. I shared tips on texture, cooking temperature, and creative variations. You learned how to store leftovers and reheat them. Now you can enjoy these fluffy delights anytime. Experiment with flavors and toppings to make them your own. Happy cooking!

Jiggly Japanese Soufflé Pancakes

Fluffy and airy pancakes that are light and jiggly, perfect for a delightful breakfast or brunch.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Japanese
Servings 2
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 0.5 cup whole milk
  • 3 large eggs, separated into yolks and whites
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • a pinch fine sea salt
  • Cooking oil or unsalted butter for greasing
  • Powdered sugar for dusting
  • Maple syrup or honey for serving

Instructions
 

  • In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until evenly combined. Set aside.
  • In a separate bowl, whisk the egg yolks until creamy. Add in the whole milk, pure vanilla extract, and freshly squeezed lemon juice. Blend the mixture together until you have a smooth consistency.
  • Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined—be careful not to overmix; a few lumps are okay.
  • In a clean, dry bowl, use an electric mixer on high speed to beat the egg whites. Continue beating until soft peaks form. Gradually add a small amount of granulated sugar, continuing to beat until you achieve stiff peaks—this will give the pancakes their signature fluffiness.
  • Carefully fold the whipped egg whites into the batter in three additions, using a spatula. Be gentle to maintain the airiness of the mixture; the batter should look light and fluffy.
  • Preheat a non-stick skillet over low heat. Lightly grease the surface with cooking oil or unsalted butter to prevent sticking.
  • Using a ring mold or a silicone mold, spoon a generous amount of the pancake batter into the mold, filling it halfway (for taller pancakes, fill more). Cover the skillet with a lid to trap the steam.
  • Allow the pancakes to cook for about 4-5 minutes on low heat, or until the bottoms turn golden brown. Carefully flip the pancakes using a spatula—handle them gently, as they will be delicate. Cook for an additional 4-5 minutes until the second side is set and they are fluffy.
  • Continue the process with the remaining batter, ensuring the skillet is greased as necessary.
  • Serve the pancakes warm, dusted lightly with powdered sugar and drizzled generously with maple syrup or honey for sweetness.

Notes

Stack the pancakes high on a plate, dust with powdered sugar, and add a dollop of whipped cream on top. Garnish with fresh berries or a sprig of mint for a vibrant touch!
Keyword Japanese, pancakes, soufflé