Brunch: Japanese Soufflé Pancakes

Nothing says weekend like waking up to stack full of hot Japanese soufflé pancakes with a buttery crisp ring on the edges. I love this recipe for Japanese soufflé pancakes because it takes no time and it’s a technique I learned in my early days as a chef in San Francisco. As you’ll see in the video below, achieving a soufflé pancake is easier than you might expect.

I prefer eating my pancakes classic, just with warmed maple syrup poured over the top. For my kids I usually put out a spread of optional toppings. Some favorite toppings include pistachio nuts, blueberries, strawberries, flax seeds, pomegranate seeds, and bananas. How ever you serve them up this is a recipe everyone will love. Try it out and let me know in the comments below how you like the recipe.

Fluffy Pancakes Dry Ingredients

• 2 cups all purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 1/4 teaspoons kosher salt

• 3 tablespoons sugar

Fluffy Pancakes Wet Ingredients

• 2 large eggs, separated

• 1  cup buttermilk

• 3/4 cup whole milk

• 1 cup sour cream

• 4 tablespoons unsalted butter, melted