The technique that makes Japanese soufflé pancakes unique
Whipped egg whites are the secret to impressively tall, creamy Japanese soufflé pancakes.
American pancakes are very fluffy, but they don't quite reach the height of Japanese soufflé pancakes. Americans often add sparkling water to the batter to achieve maximum fluffiness, but even then, they don't quite measure up to these giants. Their name comes from the famous French dessert because they use a similar technique to achieve that height and a creamy, exquisite texture.
The secret technique involves whipping egg whites well, just like you would for cakes and desserts. According to Just One Cookbook, they can work wonders in these pancakes too, if prepared correctly. Whipping them can be tricky, as it's easy to overbeat them, and technical terms like "soft peaks" are often used. With a little practice, the technique is quickly mastered.
Egg whites are composed primarily of water and protein. When beaten, the protein chains unwind and form a structure that traps air in the form of bubbles, which harden as they foam. Any fat can prevent foam from forming, so the bowl must be spotless and dry, and the egg whites should be beaten separately from the rest of the batter.
Beat the egg whites at low speed until they begin to foam, then increase the speed, being careful not to overbeat them. It's possible to correct overbeaten egg whites, but it's much easier to avoid it. For fluffy pancakes, beat them to stiff peaks: when you lift the beater, the peak that breaks off should stand upright.
Gradually incorporate the egg whites into the batter. First, add a small amount of the mixture to lighten it, preventing the egg whites from deflating. Then, cut in the whites with the side of a spatula and mix them in by swirling the bowl until the batter is smooth.
