A stock image of a fluffy soufflé pancake (Image: (Image: Getty))
Pancakes are a simple but delicious weekend breakfast treat. But this elevates them to the next level.
The fluffy Japanese-style pancake, which surprisingly originated in Hawaii, is said to have been created by a chef after a group of Japanese tourists requested American-style pancakes at a local cafe.
Today, restaurants across the UK serve these delightful treats, which consist of a light and airy texture paired with sweet toppings such as fruit and syrup, making them perfect for breakfast or dessert.
While achieving the perfect pancake may seem daunting, it’s actually quite simple and requires no special ingredients.
A shared on Facebook by Holly Rae Anable uses just seven key ingredients and has been praised by fans who have tried it, describing it as ‘amazing’.
A delicious Japanese-style soufflé pancake, which you can create at home with no special ingredients (Image: (Image: Getty))
The is easy to follow and yields ‘perfect’ fluffy pancakes every time.
Enthusiasts of the dish have raved about it, with one commenter saying: “These are amazing. If you’ve never had them, you need to add them to your bucket list to try. You won’t be disappointed.”
Another fan said: “They look delicious.”
“Thankyou for this great ,” said another person.
Here’s what you need to recreate this treat at home.
Fluffy souffle pancakes with a light, airy texture (Image: (Image: Getty))
Japanese fluffy pancakes
Ingredients
- Two large eggs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) milk
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- Butter (for greasing)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
- Whipped cream (optional)
Method
Carefully separate the egg yolks from the whites into two large bowls. Add sugar to the yolks and whisk until the mixture turns pale and creamy.
Then, stir in the milk and vanilla extract. Sieve the flour, baking powder, and salt into the yolk mixture, mixing until just combined while avoiding overmixing.
Whip the egg whites using an electric mixer until stiff peaks form. Then, gently incorporate the whipped egg whites into the yolk mixture in three stages, ensuring not to deflate the batter.
Warm a non-stick frying pan on low heat and lightly grease with butter. If available, use a ring mould to spoon the batter into, creating a perfect shape.
If a mould isn’t at hand, simply spoon the batter directly onto the pan, shaping it as best possible. Cover the pan with a lid and allow to cook for approximately five minutes on one side until bubbles appear and the edges seem set.
Carefully flip and cook for another 4-5 minutes.
Serve your fluffy pancakes on a plate, sprinkle with powdered sugar, top with a dollop of whipped cream, and finish with a drizzle of maple syrup.