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Japanese soufflé pancakes have taken the culinary world by storm, captivating the hearts and taste buds of food enthusiasts everywhere. These delightful pancakes are not your typical breakfast fare; they are renowned for their incredibly fluffy texture and ethereal lightness, reminiscent of a cloud. Their rise in popularity can be attributed to both their unique appearance and the enjoyable experience of consuming them. With their pillowy softness and melt-in-your-mouth quality, it is no wonder that they have become a favorite in cafes and restaurants globally.

Fluffy Japanese Soufflé Pancakes

Discover the art of crafting fluffy Japanese soufflé pancakes at home! This comprehensive guide shares step-by-step instructions, essential ingredients, and handy tips for achieving that cloud-like texture everyone loves. With whipped egg whites for extra fluffiness and plenty of creative topping ideas, you'll impress family and friends with this delightful treat. Dive into the trend that’s taken kitchens by storm! #SoufflePancakes #JapaneseCuisine #Baking #PancakeRecipe #Foodie #InstaFood
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Ingredients
  

1 cup all-purpose flour

1 tbsp cornstarch

1 tbsp baking powder

1/4 tsp salt

2 large eggs (separated)

2 tbsp granulated sugar (plus extra for egg whites)

1/2 cup milk

1/2 tsp vanilla extract

1 tbsp unsalted butter (for greasing)

Powdered sugar (for dusting)

Fresh fruit and maple syrup (for serving)

Instructions
 

Prepare the Batter: In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. In another bowl, whisk together the egg yolks, sugar, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Set aside.

    Whip Egg Whites: In a clean bowl, beat the egg whites using an electric mixer on medium-high speed until they become frothy. Gradually add granulated sugar (around 1 tbsp at a time) and continue whipping until stiff peaks form.

      Fold Mixtures: Gently fold the whipped egg whites into the batter in three additions. Be careful not to deflate the mixture; you want to keep it light and airy.

        Cooking: Preheat a non-stick skillet or frying pan over low heat and lightly grease with unsalted butter. Using a ring mold (or a mason jar lid), scoop about 1/4 cup of batter into the mold. Cover the skillet with a lid and cook for about 4-5 minutes until the bottoms are golden brown.

          Flip and Steam: Carefully remove the ring mold and flip the pancake. Add a few drops of water to the skillet and quickly cover with the lid. This will create steam and help the pancakes rise higher. Cook for another 4-5 minutes.

            Repeat: Repeat the process with the remaining batter, greasing the skillet as needed.

              Serve: Once the pancakes are cooked, stack them on a plate. Dust with powdered sugar, serve with fresh fruits and drizzle with maple syrup.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4 pancakes