Fluffy Jiggly Japanese Pancakes Pressure Cooker Recipe
Enjoy ultra-fluffy, jiggly Japanese souffle pancakes made effortlessly using a pressure cooker for perfect texture and taste every time.
Equipment
- 1 Non-stick pan
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Eggs large, separated
- 30 ml Milk
- 24 g Flour
- 1 g Baking powder
- ½ teaspoon Vanilla extract optional
- ½ teaspoon Lemon juice optional
- 26 g Sugar
Instructions
Instructions
- Separate the egg whites and yolks into two bowls. This step’s crucial for the light texture.
- Add milk, flour, baking powder, and vanilla extract to the yolks. Mix until smooth but don’t overdo it.
- Add lemon juice to the egg whites, then beat them with a hand mixer until soft peaks show up.
- Slowly add sugar to the egg whites while beating until stiff peaks form. You’re building volume here.
- Gently fold the stiff egg whites into the yolk mix in batches so you don’t deflate the batter.
- Heat a non-stick pan over low heat and lightly grease it to keep the pancakes from sticking.
- Spoon about ¼ cup batter per pancake. Stack extra batter on top if you want them tall. Cover with a lid, cook 5-7 mins until golden and puffed.
- Flip pancakes carefully, cover again, and cook another 5-7 mins. Use quick release on your pressure cooker’s valve to avoid overcooking once time’s up.
- Remove those pillows of fluff right away and serve while they’re still warm and jiggly.
- Enjoy immediately or store in airtight container once completely cool for later use.
Notes
You can prep egg whites the night before and chill them. If no lemon juice, use a tiny splash of vinegar. Skip vanilla for more egg-forward flavor or add more sugar to taste. Microwaving with damp towel restores texture for leftovers.