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In recent years, fluffy Japanese soufflé pancakes have taken the culinary world by storm, quickly becoming a sought-after delicacy in cafes and restaurants across the globe. Known for their airy texture that resembles clouds, these pancakes are not only a feast for the eyes but also a delightful treat for the palate. Their rise in popularity can be attributed to social media platforms showcasing their impressive height, soft texture, and delectable taste, making them a must-try for food enthusiasts.

Fluffy Japanese Soufflé Pancakes – TikTok Hit!

Discover the joy of making fluffy Japanese soufflé pancakes, a delightful treat that looks as good as it tastes. Originating in Japan, these airy pancakes are a must-try for any food enthusiast. This article offers a detailed guide on key ingredients like fresh eggs and vanilla extract, along with step-by-step instructions to master the art of achieving perfect fluffiness. Enjoy them warm, topped with powdered sugar, maple syrup, or your favorite fruits for a deliciously elevated brunch experience!
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Ingredients
  

2 large eggs (room temperature)

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 cup milk (lukewarm)

1/4 cup all-purpose flour (sifted)

1/2 teaspoon baking powder

1 tablespoon unsalted butter (for cooking)

Powdered sugar (for dusting)

Maple syrup and fresh fruits (for serving)

Instructions
 

Separate the Eggs: Carefully separate the egg whites and yolks into two different mixing bowls, ensuring no yolk gets in the whites.

    Whip the Yolks: In the bowl with the yolks, add the granulated sugar and vanilla extract. Whisk until the mixture is pale and creamy. Gradually add the lukewarm milk while mixing to combine.

      Mix Dry Ingredients: Sift the all-purpose flour and baking powder over the egg yolk mixture. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

        Whip Egg Whites: In a clean bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. Gradually add a pinch of sugar and continue whipping until stiff peaks form.

          Combine Mixtures: Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, add the remaining egg whites in two more batches, folding gently until no white streaks remain. This step is crucial for achieving that fluffy texture—be patient and careful!

            Prepare the Pan: Heat a non-stick skillet or griddle over low heat and add a small amount of butter. It’s important to cook the pancakes slowly to ensure they rise properly.

              Cook the Pancakes: Use a large cookie cutter or egg ring to shape the pancakes. Spoon the batter into the ring, filling it about halfway. Cover the skillet with a lid and cook for about 5-7 minutes until the bottom is golden brown. Flip the pancakes carefully and cook for another 4-5 minutes, covered, until they are puffed and cooked through.

                Serve: Gently remove the pancakes from the pan and lift off the rings. Dust with powdered sugar and serve warm drizzled with maple syrup and topped with fresh fruits of your choice.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3