Fluffy Cloud Pancakes

$Here are the simple ingredients you need for fluffy Japanese soufflé pancakes: - 2 large eggs, separated - 35g (1/4 cup) granulated sugar, divided - 1/2 teaspoon pure vanilla extract - 50ml (1/4 cup) whole milk - 60g (1/2 cup) all-purpose flour, sifted - 1/2 teaspoon baking powder - 1 tablespoon unsalted butter (for cooking) - Powdered sugar (for garnish) - Fresh berries (for serving) Each ingredient plays a key role. The eggs add structure and fluff. Sugar sweetens and helps the pancakes rise. Vanilla gives a lovely flavor. Milk keeps the batter smooth and moist. Flour and baking powder create that light texture. Butter helps with cooking and adds richness. Finally, use powdered sugar and fresh berries to make your pancakes look and taste amazing. These ingredients come together to make a treat that feels special. {{ingredient_image_2}} - Separating the yolks and whites: Start by cracking the eggs. Place the yolks in one bowl and the whites in another. Be careful not to get any yolk in the whites. This step is key to fluffy pancakes. - Whisking the egg yolk mixture: Add 1/4 cup of sugar and vanilla to the yolks. Whisk until the mix is creamy and smooth. This creates a rich base for your pancakes. Then, slowly pour in 1/4 cup of milk and whisk again. Make sure everything blends well. - Incorporating flour and baking powder: In a new bowl, sift together 1/2 cup of flour and 1/2 teaspoon of baking powder. This helps keep the batter light. Gradually mix this into the yolk mixture. Stir gently until just combined. Avoid overmixing to keep the batter airy. - Folding in the egg whites: Beat the egg whites with a mixer until frothy. Add the last tablespoon of sugar and beat until stiff peaks form. Gently fold this into the yolk mix in three parts. Use a spatula and lift the batter carefully. This keeps the fluffiness. - Preheating the skillet: Heat a non-stick skillet on low. Add 1 tablespoon of butter and let it melt. This helps prevent sticking and adds flavor. - Flipping and cooking the pancakes: Once the butter bubbles, pour a ladle of batter into the skillet. Cover it with a lid to trap steam. Cook for 3-4 minutes until it rises. Flip the pancake carefully with a spatula. Cover again and cook for another 3-4 minutes. Look for a light golden color. Repeat with the rest of the batter, adding more butter if needed. To make your pancakes light and fluffy, focus on egg whites. Beat them until stiff peaks form. This step adds air, which helps the pancakes rise. When folding, be gentle. Use a spatula to lift and fold the egg whites into the yolk mixture. This keeps the batter airy. For cooking, heat your skillet on low. A low temperature allows the pancakes to cook through without burning. Cook each side for 3-4 minutes. Cover the skillet to trap steam, which helps the pancakes puff up nicely. Stack your pancakes high for a stunning look. Dust each layer with powdered sugar. This adds sweetness and makes them shine. For garnish, use fresh berries like strawberries, blueberries, or raspberries. Arrange them around the pancakes for color. A sprig of mint can add a fresh touch. You can also serve with whipped cream or syrup. This gives a tasty contrast to the fluffy pancakes. Choose a non-stick skillet for easy cooking. This helps prevent sticking and makes flipping easier. A skillet with a lid is best to trap steam. For whisking, an electric mixer works great for egg whites. If you don't have one, a good hand whisk will do. Use a rubber spatula for folding the mixtures. It helps keep everything light and fluffy. Pro Tips Whisking Technique: Ensure you whisk the egg whites to stiff peaks for maximum fluffiness; this is key to achieving that cloud-like texture. Low and Slow Cooking: Cook the pancakes on low heat to allow them to rise and cook through without burning the outside. Ingredient Temperature: Use room temperature eggs and milk for better emulsification and a smoother batter. Resting the Batter: Letting the batter sit for a few minutes before cooking can help improve the texture of the pancakes. {{image_4}} Adding matcha powder gives your pancakes a unique taste. Matcha adds a beautiful green color and a mild, earthy flavor. Just mix in a teaspoon of matcha powder with the flour. This simple step makes your pancakes both tasty and pretty! Incorporating citrus zest is another fun way to change the flavor. You can use lemon or orange zest. This fresh twist brightens the pancakes and makes them super refreshing. Just add a teaspoon of zest to the egg yolk mixture for a burst of flavor. Different fruit options make your pancakes even more exciting. Fresh berries like strawberries, blueberries, or raspberries work great. They add sweetness and color. You can also use sliced bananas or even peaches. Just arrange them on top for a lovely look. Alternative syrups and sauces can change up your pancake experience. Maple syrup is a classic choice. But you can try honey or chocolate syrup too! A drizzle of caramel or a dollop of whipped cream also adds a special touch. Get creative with your toppings to find your favorite combination! To keep your jiggly pancakes fresh, store them properly. First, let them cool completely on a wire rack. This prevents moisture build-up. Place the pancakes in an airtight container. You can stack them with parchment paper in between. This helps avoid sticking. Store the container in the fridge for up to three days. If you want to save them for longer, freezing is a great option. Use a baking sheet lined with parchment paper. Lay the pancakes flat and freeze them for about two hours. Once frozen, place them in a freezer bag. Squeeze out the air before sealing. Label the bag with the date. You can freeze them for up to two months. When you’re ready to enjoy your pancakes again, reheating them right is key. The microwave is quick but can make them dense. Instead, use the stovetop or oven to keep their fluffiness. To reheat on the stovetop, use a non-stick skillet over low heat. Add a little butter to the pan. Place the pancakes in the pan and cover it with a lid. Heat for about two to three minutes on each side. If you prefer the oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 minutes. After reheating, serve your pancakes with a sprinkle of powdered sugar and fresh berries. You can also drizzle some maple syrup or honey for extra sweetness. Enjoy your delicious pancakes! Japanese soufflé pancakes are super fluffy and light. They use whipped egg whites to create air pockets. This gives them their famous jiggly texture. Unlike regular pancakes, which are denser and flatter, these pancakes rise high when cooked. They also need a lid while cooking to trap steam, helping them puff up even more. Yes, you can! Substitute all-purpose flour with gluten-free flour blends. Look for blends that include rice flour or almond flour. These options work well and still give you a fluffy texture. Just make sure to check the labels to ensure they are truly gluten-free. To achieve that perfect rise, follow a few key techniques: - Whip egg whites: Beat them until stiff peaks form. This is crucial for fluffiness. - Gently fold: Carefully combine the whipped whites with the yolk mixture. Avoid overmixing to keep the air in. - Low, slow heat: Cook on low heat and use a lid. This helps steam cook the pancakes evenly. This blog post provided a clear guide to making fluffy Japanese soufflé pancakes. We covered the ingredients, step-by-step instructions, and useful tips for perfect results. You can explore flavor variations and ideas for storing leftovers. Whether you're a beginner or a pro, these tips help you create delicious pancakes. Enjoy the fluffy texture and fresh toppings. Happy cooking!$

Light and airy pancakes that are fluffy and delicious, perfect for breakfast or brunch.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 3

Calories 250 kcal

Ingredients

2 large eggs, separated
35 g granulated sugar, divided
1/2 teaspoon pure vanilla extract
50 ml whole milk
60 g all-purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon unsalted butter (for cooking)
to taste powdered sugar (for garnish)
to serve fresh berries

Instructions

Begin by separating the egg yolks and egg whites into two distinct mixing bowls. Ensure that no yolk is left in the egg whites for optimal whipping.
In the bowl containing the egg yolks, combine the 1/4 cup of granulated sugar and the vanilla extract. Whisk vigorously until the mixture is smooth and creamy.
Slowly pour the milk into the egg yolk mixture, whisking until everything is excellently combined and silky.
In a separate bowl, sift together the all-purpose flour and baking powder to ensure an airy texture. Gradually incorporate this dry mixture into the egg yolk mixture. Stir gently until just mixed; do not overmix.
In the bowl with the egg whites, use an electric mixer on medium speed to beat the egg whites until they are frothy. Gradually add the remaining 1 tablespoon of granulated sugar, continuing to beat until stiff peaks form.
Carefully fold the whipped egg whites into the egg yolk mixture in three additions, using a spatula. Gently lift and fold the mixtures to maintain that delightful fluffiness.
Preheat a non-stick skillet over low heat and add 1 tablespoon of unsalted butter, allowing it to melt and coat the pan evenly.
Once the butter is bubbly but not browned, gently pour a ladleful of batter into the center of the skillet. Immediately cover the skillet with a lid to trap the steam. Cook for 3-4 minutes.
Carefully flip the pancake using a spatula, cover the skillet again, and cook for an additional 3-4 minutes on the other side, or until they are lightly golden and fluffy.
Repeat the cooking process with the remaining batter, adding more butter to the skillet as necessary to prevent sticking.
Serve the pancakes immediately, stacked high on a plate, and generously dusted with powdered sugar. Top with a colorful assortment of fresh berries for a delicious finish.

Notes

For a stunning presentation, stack the pancakes high, dust with powdered sugar, and garnish with fresh berries.

Keyword breakfast, fluffy, pancakes