Forget Flabby Flapjacks: How to Whip Up Pillow-Soft Japanese Soufflé Pancakes That Legit Melt in Your Mouth
Seriously, stop settling for flat, sad breakfast rounds when you can easily turn basic eggs and flour into literal clouds.
If you’re still making regular old flat pancakes on Sunday mornings, you are seriously missing out on the best breakfast upgrade ever. These viral Japanese soufflé pancakes are a total game-changer because they stay unbelievably tall, jiggly, and pillowy instead of deflating into a dense carb disk.
The secret is just a super easy egg-white whipping trick that traps tons of air inside the batter, giving you a cloud-like texture that practically dissolves the second it hits your tongue.
Here’s what you need: 2 eggs, 20 ml of milk, 3 tablespoons of flour, 3 teaspoons of sugar, a pinch of salt, vegetable oil for frying.
Separate the egg whites from the yolks.
Add salt and milk to the yolks, then mix.
Add the flour and knead into a smooth batter.
Beat the egg whites with a mixer, gradually adding sugar, until stiff peaks form.
Gently fold the egg whites into the batter using a spatula.
Transfer the batter to a pastry bag.
Heat a skillet, lightly grease it with oil, and pipe out tall portions of batter.
Cook over low heat, covered, until golden brown on both sides.
