Steps to Prepare Ultimate Soufflé Pancakes

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The ingredients needed to make Soufflé Pancakes:

1. Prepare 4 Eggs
2. Prepare 40 grams Sugar
3. Prepare 80 grams 〇Milk
4. Get 20 grams 〇Butter
5. Take 60 grams ●Cake flour
6. Make ready 1 tsp ●Baking powder

This Japanese Soufflé Pancakes recipe gets its flavor from vanilla extract, lemon juice Japanese Soufflé Pancakes. this link is to an external site that may or may not meet accessibility guidelines. Learn how to make Fluffy Japanese Pancakes from scratch right in your own kitchen! I feel like I've been having FOMO ever since the whole Japanese Fluffy Soufflé Pancake trend was going off. Essentially Japanese Pancakes / Soufflé Pancakes are thick, fluffy pancakes.

Instructions to make Soufflé Pancakes:

1. Grease your cookie cutter lightly with shortening and stick on a sheet of parchment paper.
2. Combine the milk and butter and microwave to warm. Microwave for 1 minute at 600 W if they're just out of the fridge. Let the residual heat dissolve the butter.
3. Preheat the oven to 180℃ with the cookie cutters inside (this prevents the batter from leaking when you're pouring them into the cookie cutter).
4. Separate the egg yolks and egg whites. Add all the sugar into the egg whites.
5. Whip the egg whites to make a meringue. Whip until stiff peaks form.
6. Whip the egg yolks until white and creamy.
7. Mix the melted butter and milk into the egg yolk and whip until it gets frothy.
8. Sift in the powder ingredients.
9. Using a whisk, mix lightly in cutting motion.
10. Add the meringue in 3 batches. Fold in lightly with a rubber spatula.
11. Keep on mixing to make the mixture fine and smooth, and break in large bubbles. When the batter becomes smooth, pour it into the hot mold.
12. Bake for 20 minutes at 180℃.
13. When done, take it out from the oven and drop from about a height of 20 cm to remove any trapped air.
14. Remove from the mold and serve while it's hot. Please enjoy the cake with whipped butter and maple syrup.
15. If you flip it over to serve, it's just like the pancakes served at posh cafes.
16. The insides are sooo fluffy, and really moist.
17. You can make 4 in 11 cm circular cookie cutters.
18. It goes really well with some runny fruit sauce. Also serve with ice cream.
19. You see here I've served the cake with tons of cherry confiture.
20. Such an amazing cake to serve with fruit sauce.
21. Or, simply with berries and chocolate sauce…
22. The shape stiffens a bit if you make it with 80 g cake flour.
23. And, if you make it with 100 g cake flour, it's really like those pancakes you see in cafes. Please make this cake to your liking.

I feel like I've been having FOMO ever since the whole Japanese Fluffy Soufflé Pancake trend was going off. Essentially Japanese Pancakes / Soufflé Pancakes are thick, fluffy pancakes. They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. This vegan souffle pancake recipe is inspired by the popular Japanese Souffle Pancakes which are super fluffy and thick. This version is egg-free, dairy-free and even easier to make than the original.

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