Japanese soufflé pancakes. Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries! They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. Even in New York City, people stood in.

For any unfamiliar readers, soufflé pancakes are a rising trend in Asia—pun intended. The texture is meant to be soufflé-like, light and airy with a bit of a jiggle. Don't over-cook these or they will lose that. You can have Japanese soufflé pancakes using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Japanese soufflé pancakes

It's 2 of eggs.
You need 1 of and 1/2 tablespoons milk.
It's 1 teaspoon of vanilla essence.
It's 1/4 cup of all purpose flour.
You need 1/2 teaspoon of baking soda.
It's 1 pinch of salt.
You need 2 tablespoons of sugar.
You need 1 tablespoon of neutral oil.
You need of Serving.
Prepare of Butter.
You need of Maple syrup or honey.
It's of Berries (optional).

Japanese soufflé pancakes instructions

Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer..
With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy..
Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside..
To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step..
Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture..
Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud..
Quickly move to the hot pan and start adding the mixture. You don’t want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes..
After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes..
Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes..