Are you craving a taste of Japan? Whip up these fluffy Japanese Soufflé Pancakes that are so light and airy, they'll transport you straight back to a Tokyo café with every bite. Just follow this simple recipe to recreate that melt-in-your-mouth texture and enjoy these fluffy pancakes right at home!

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Japanese Soufflé Pancakes

Cooking time: 30 minutes

Yield: 3 pancakes

Ingredients

2 egg yolks
3 tbsp milk
2 tsp vegetable oil
1/4 tsp vanilla essence
1/4 cup all-purpose flour
3 egg whites
1 tsp white vinegar
4 tbsp sugar

Preparation

Prepare Yolk Mixture:
In a medium bowl, whisk together the egg yolks, milk, and vegetable oil until you see small bubbles forming, indicating it's well mixed.
Add Flavor:
Stir in the vanilla essence until the mixture is light and foamy. This adds a subtle flavor that enhances the sweetness of the pancakes.
Incorporate Flour:
Sift the flour directly into the yolk mixture to avoid lumps. Whisk until the batter is smooth and thoroughly combined.
Whip Egg Whites:
In a separate bowl, use an electric mixer to beat the egg whites and white vinegar. Start on low speed and increase gradually. As soft peaks start to form, add sugar one tablespoon at a time, beating until stiff peaks form. This meringue will give your pancakes their signature lift.
Fold Meringue:
Gently fold half of the stiff egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining whites. Take care to maintain as much air in the mixture as possible.
Preheat and Grease Pan:
Place a non-stick skillet over low heat and let it warm up for about 5 minutes. Lightly grease it with a little vegetable oil, spreading evenly using a paper towel.
Cook Pancakes:
Scoop the batter onto the pan using a large spoon or ladle to form 3-inch wide pancakes. After 2 minutes, gently spoon a little more batter on top of each pancake to build height. Add a few drops of water around the pancakes, not directly onto them. This creates steam that helps the pancakes cook evenly. Cover the pan to trap the steam.
Flip and Finish:
After 2 minutes, carefully flip each pancake. They should be golden brown. Cover again and cook for another 3 minutes until the other side is also golden and the pancakes have risen slightly.
Serve:
Serve the pancakes warm. They are best enjoyed topped with a pat of butter, fresh fruits like berries or slices of banana, and a drizzle of maple syrup.