Fluffy Japanese-style soufflé pancakes that are light as a cloud. This recipe is neither eggy nor cakey and you don’t have to use a mixer if you don’t have one! Also, I share a fool-proof trick I use to get my pancakes round and tall in the video!!!
My family, especially my kids, love these light pancakes with maple syrup. Try it and I hope your family loves them too!
(Makes 4 pancakes)
2 egg yolks
15g melted butter
¼ teaspoon vanilla extract
40g cake flour, sifted
2 egg whites
¼ teaspoon lemon juice
- In a mixing bowl, stir egg yolks, milk, melted butter and vanilla extract together until well combined.
- Sift in cake flour and stir until no lumps of flour are visible. Set aside.
- In another mixing bowl, whisk egg whites, sugar and lemon juice together until stiff peaks form.
- Fold ⅓ of meringue into the egg yolk mixture to loosen it. Then fold in the remaining meringue until just combined
- Fill a piping bag with batter. (Optional)
- Using strips of parchment paper, make parchment ring moulds by bring two ends of a strip together into a ring and staple the top of the ring to secure.
- Preheat a non-stick pan over the stove on the lowest heat possible. Grease the pan with some melted butter or oil.
- Place parchment rings on the pan, then fill them with batter until approximately 1″ high.
- Cover the pan with a lid and cook for 5 minutes, or until the bottom is lightly browned and the top of the pancake is no longer wet
- Gently remove the parchment rings and flip the pancakes over.
- Cover the pan with a lid again and cook for another 3 minutes, or until the pancakes are cooked.
- Remove from pan and serve warm with maple syrup and butter