Perfect Homemade Pancakes (Japanese Soufflé vs. American Style)
Equipment
Ingredients
Dry Ingredients
all-purpose flour
190 g
baking powder
10 g
granulated sugar
25 g
salt
3 g
Wet Ingredients
whole milk
240 ml
large egg
1 piece
unsalted butter
30 g
vanilla extract
5 ml
Soufflé Additions
egg whites
3 piece
granulated sugar
25 g
Instructions
Prepare dry ingredients
Combine flour, baking powder, sugar, and salt in a large bowl.
Prepare wet ingredients
Melt butter, then whisk together milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients
Pour wet mixture into dry ingredients and gently fold until just combined - do not overmix.
Cook American-style pancakes
Heat pan over medium heat and cook 1/4 cup portions until bubbles form on surface, then flip and cook until golden.
Prepare Japanese soufflé version
Whip egg whites with sugar to stiff peaks, then gently fold into batter for extra fluffy texture.
Cook Japanese soufflé pancakes
Cook soufflé batter in covered pan over low heat for 4-5 minutes per side for tall, fluffy pancakes.
Original recipe
Storage
Best served fresh. Can freeze between parchment paper layers. Reheat directly from frozen in toaster.
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