Japanese Souffle Pancakes

Light and airy, these soufflé pancakes are a huge hit with both kids and adults! Cook the pancakes inside large circular cookie cutters to achieve a perfect circular shape. We love free-formed organic shaped pancakes here. Top with fruit of any kind and serve with lots of maple syrup!

Cuisine

Asian, Japanese

Course

Breakfast

Difficulty

Medium

Duration

35 Minutes

Diet

Vegetarian

Cooking Technique

Mix, Pan-Fry

Keywords

35 minutes, 8 servings, all-purpose flour, asian, baking powder, breakfast, butter for serving, cook 20 min, cream of tartar, egg whites, fluffy pancakes, granulated sugar, Instant Pot Culinary Team, japanese, large egg whites, large egg yolks, medium, mix, pan-fry, plus more for cooking, prep 15 min, raspberries for serving, room temperature, salt, soufflé pancakes, syrup for serving, unsalted butter melted, vanilla extract, vegetarian, whole milk

Prep Time

15 min

Cook Time

20 min

Servings

8 Servings

Ingredients

4 large egg whites, room temperature
4 tbsp granulated sugar
½ tsp cream of tartar
2 large egg yolks
3 tbsp unsalted butter melted, plus more for cooking
½ c whole milk
1 tsp vanilla extract
1 tsp salt
¾ c all-purpose flour
1 tsp baking powder
Raspberries for serving
Maple syrup for serving
Butter for serving

Instructions

Add the egg whites and sugar to the bowl of the Instant Stand Mixer fitted with the whisk attachment. Beat on Level 2 for 2 Minutes, until frothy and foamy.
Sprinkle in the cream of tartar, and beat on Level 8 for 4 Minutes, or until stiff peaks are formed.
In a large mixing bowl, whisk together egg yolks, melted butter, whole milk, and vanilla extract.
In another mixing bowl, combine salt, flour, and baking powder.
Sprinkle the dry ingredients into the wet ingredients and mix until smooth.
Using a spatula, gently fold in the whipped egg whites, careful not to deflate the batter too much
Using a measuring cup or large spoon, ladle about ½ cup of batter onto a large nonstick frying pan lightly coated with butter. Continue with enough scoops to fill the pan, leaving about 2 inches of space in between. Chill any remaining batter until ready to use.
Cover the pan with a lid or large baking sheet and sauté on low for 8-10 Minutes, or until the bottom of the pancake has solidified. Add another spoonful of batter on top of each pancake.
Cover and cook for another 3-4 Minutes, then gently flip the pancakes over. Cook for another 5-6 Minutes, or until a toothpick inserted into the pancake comes out clean.
Repeat with remaining batter.
Serve with sliced raspberries, maple syrup, and a dollop of butter. Enjoy!