Souffled Japanese Pancakes: The Recipe to Make Them Soft and Appetizing

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### Instructions

#### **1. Prepare the egg yolk batter**
In a bowl, whisk together:
– Egg yolks
– Milk
– Vanilla extract

Sift in the flour and baking powder. Whisk until smooth and lump-free. Set aside.

#### **2. Make the meringue**
In a separate clean bowl, beat the egg whites (and cream of tartar if using) until foamy. Gradually add the sugar and beat until stiff peaks form. The meringue should be glossy and hold its shape.

#### **3. Combine gently**
Add one-third of the meringue into the yolk batter and mix gently to lighten the mixture. Then, fold in the remaining meringue in two parts. Be careful not to deflate the batter — use a spatula and a gentle folding motion.

#### **4. Cook low and slow**
Preheat a non-stick pan over **very low heat** and lightly grease it. Use a piping bag or large spoon to gently mound the batter into tall circles. Add a splash of water to the pan (outside the pancakes) and cover with a lid. The steam will help the pancakes cook evenly and rise beautifully.

Cook for **4–5 minutes per side**, flipping carefully with a spatula. If needed, cook each side twice, flipping gently to avoid collapsing the structure.

#### **5. Serve immediately**
Once golden and fully cooked inside, serve the pancakes warm with your favorite toppings — syrup, fruit, powdered sugar, or whipped cream all work beautifully.

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### Tips for Perfect Soufflé Pancakes

– **Use room temperature eggs**: They whip better and give more volume to your meringue.
– **Beat to stiff peaks**: Under-whipped egg whites won’t support the structure.
– **Cook slowly**: High heat will burn the outside while leaving the inside undercooked.
– **Don’t skip the lid**: Trapping steam is essential to keeping the pancakes moist and tall.

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### Final Thoughts

Souffléed Japanese pancakes are a **delightful fusion of pancake and soufflé**, offering a fluffy, dreamy texture that turns breakfast into an experience. While they require a little more care than regular pancakes, the payoff is huge — both in taste and presentation. These soft, cloud-like treats are perfect for a weekend brunch, a romantic breakfast-in-bed, or simply as a sweet reward for mastering a new technique.

Once you try them, you might never go back to flat pancakes again!

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Would you like a printable version of this recipe or suggestions for flavor variations like matcha or chocolate?