Fluffiest ever Japanese souffle pancakes sound complicated but are actually easier to make than you’d think! Whip these up for breakfast today and you’ll understand just why everyone is raving about these super delicious pancakes!
In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.
In a second bowl stir together milk, melted butter, vanilla or almond extract, and the egg yolk.
In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
Stir milk mixture into dry ingredients until just combined (a few lumps are fine).
Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place in the preheating pan.
Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
Slide a spatula underneath to life the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
Serve immediately topped with syrup and powdered sugar.
If you are whisking the eggs and cream of tartar by hand, I suggest first moving the whisk back and forth through the egg whites and cream of tartar till you see some foam. Then whisk them in a circular motion by hand until the whites have formed stiff peaks.
These pancakes are best enjoyed fresh, but will keep in the fridge for up to 3 days.