Just 2 Eggs for These Cloud-Like Japanese Soufflé Pancakes

Hi everyone, let's make super fluffy souffle pancakes. Many travelers fall in love with these pancakes when they visit Japan. And the good news is they're surprisingly easy to make at home. First, separate the egg yolks from the whites. Keep the egg whites in the fridge until just before using. Older egg whites drop air more effectively, which results in a fluffier, more stable meringue. Add the milk to the yolks and mix them to combine well. If you like vanilla flavor, you can add the vanilla extract at this point. Shift the cake flour and baking powder into the bowl. I have a 7 years old son and he absolutely loves these pancakes when I make them on our days off. Whenever I want to make breakfast feel a little more special, this quick and fluffy pancakes recipe is my go-to. Stir until the dry ingredients are fully incorporated. Once the yolk batter is ready, get your tools ready. A piping bag if you have one and a damp cloth to cool the pan. Now we're making the meringue. Add a little lemon juice and a pinch of sugar to the chilled egg whites. The lemon juice helps stabilize the form and the first tiny bit of sugar helps break the stiffness of the whites. We'll add the sugar in 4 stages for optional results. Start by using a hand mixer on low speed and mix for about 30 seconds and clunk up the mixer speed to high. Once the mixture turns white and bubbly, add one third of the sugar. Why we add sugar bit by bit is because souffle pancakes need a strong yet fluffy meringue. Adding sugar in stages allows more air to be incorporated. When the bubbles become finer, add another half of the remaining sugar. Again, a strong meringue is crucial because the batter is delicate and easily lose air. When you see stiff lines forming in the meringue, add the final portion of sugar. The peaks should stand straight even when the bowl is tilted. At last, mix at low speed for 20 seconds to refine the bubbles. Now combine the meringue with the yolk batter. Start by folding in one scoop of meringue without fully mixing. It's okay if it looks marbled. Add the yolk batter into the meringue and gently fold them together using a spatula. We aim for a shiny smooth texture. Once the batter is ready, transfer it into a piping bag. Lightly oil a non-stick pan for a clean finish. I use a 28cm pan, but a hot plate works too. Heat the pan until slightly smoking, then let it cool briefly on a damp cloth. Heat the pan over low heat and pipe the batter upward to create height. This makes the pancakes thick and fluffy. If you don't have a piping bag, a ladle or spoon also works. Add 2 spoons of water around the pancakes. If the water doesn't sizzle, the heat is too low. Cover and steam for 5 to 6 minutes on very low heat until the surface of the batter becomes matte. You can check doneness by the size. They look dry and firm. Now flip the pancakes quickly. Add 2 more spoons of water and cook the other side for 3 to 4 minutes. Check the color underneath to ensure a nice golden finish. Thank you for watching. If you enjoy this video, don't forget to subscribe. Happy baking!