Japanese soufflé pancakes. Delicious, airy, light and fluffy pancakes with a vanilla egg flavor. These are great for breakfast or dessert in 30 minutes!
In a mixing bowl, add egg yolks, milk, oil and vanilla extract. Whisk until foamy. Sift in cake flour and whisk until well combined but do not over mix. The batter should still be runny.
In another large mixing bowl, add egg whites and white vinegar. With a hand mixer, start at a medium speed and then increase to high speed. Gradually add sugar in three portions. Beat egg whites just until you reach stiff peaks. Do not over beat or it can cause deflated pancakes.Tip: to test if egg whites are stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.
Gently whisk meringue into the batter. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
Quickly transfer batter to a piping bag rested in a tall glass. This helps you create tall fluffy pancakes.
In a non-stick griddle set on low heat, lightly grease with vegetable oil.
Once the pan is hot, squeeze enough batter into the pan forming a 3-4 inch wide pancake. Add a second layer to make the pancake taller.
Spoon 1 teaspoon of water in empty surrounding spaces of the pan. Cover with a lid.
Cook pancakes for 5-6 minutes on each side until golden brown and cooked on the inside. If they're still mushy inside, cook for another 2-3 minutes. If the pancake is undercooked, it can also cause for deflated pancakes.
Serve with maple syrup and butter. Enjoy!
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