Fluffy Japanese Soufflé Pancakes

Ingredients you will need How to make these jiggly Japanese soufflé pancakes Make the soufflé pancake batter: 1. Separate the egg whites and egg yolks into separate mixing bowl. Make sure to not break the yolk! 2. Into the egg yolks, add the milk and vanilla and whisk briefly until combined. Then, sift in the flour and baking powder. Whisk until no more dry flour is visible and everything is well combined. Set aside until needed. 3. Into the egg whites, add the vinegar or lemon juice. With a hand mixer, beat on medium speed until completely frothy. Then, add the sugar a little at a time while mixing. 4. Once all the sugar has been added, increase the speed to medium high and beat the egg white until it reaches stiff peak. 5. Add ⅓ of the stiff peak meringue into the egg yolk batter. Use a rubber spatula to gently fold the meringue into the batter until evenly combined and no more streaks are visible. Cook the pancakes: 1. Heat a large nonstick pan over low heat and lightly grease the pan with oil. 🌟 Pro tip: Pick a good nonstick that has tall walls with a lid or a… CONTINUE READING…