- So soft and so jiggly!

Hey, guys, it's Inga.

And today,

I'm gonna be making some super fluffy souffle pancakes.

I've been seeing these pancakes pop up everywhere

both on the Internet and in real life.

They're basically exactly like what you would imagine.

This beautiful cross between a souffle and a pancake.

When I had a chance to try them,

that first bite, I feel like that's the closest

we would ever get to taking a bite of a cloud.

It's that airy.

This trend actually started in Japan.

And when it all first began,

there were lines out the door every single day

for people who wanted a bite

of this fluffy cloud-like pancake.

Since I won't be traveling anytime soon,

and I really want a taste of it,

I'm gonna be making it at home.

(claps)

Let's get started.

A lot of these ingredients will be the same ones you need

when you make your usual pancakes.

We need some eggs, some milk, oil, flour, sugar, vanilla,

and a little bit of baking powder.

Pretty, pretty straightforward ingredients.

It's more the steps that might be a little more tricky,

but we'll be able to do it.

So the first step is to separate your egg yolks

from your egg whites.

I'm going to put that in here.

We're going to add milk and oil.

Then I'm also adding in some vanilla

just to give it a little boost of flavor,

and that's all there is for our wet ingredients.

Just stirring to combine them.

(whisk banging)

That's about good.

We can add in our dry ingredients.

Just adding in flour, baking powder, and let it snow.

I always like sifting dry ingredients.

It makes your batter a little smoother.

(whisk scratching)

This is what we're working with right now.

It's a little on the thicker side.

That's okay because we'll be mixing it

with our meringue mixture.

Set this aside for now,

and I'm gonna start working with our egg whites.

I'm using my stand mixer for this part

because I don't have a hand mixer,

and I know if I whisk this by hand to get stiff peaks,

I will not have a hand anymore by the end of this.

And I will slowly gradually add in our sugar.

(mixer whirring)

(bright music)

Okay.

This is always the best thing to watch.

What we're gonna do now is basically combine

our fluffy meringue here with our pancake batter.

I think my pancake batter got a little, a little thick.

Scoop in a little bit first,

and it's okay if you're a little rougher here,

making sure this is well-combined,

instantly making it paler in color.

This also looks like what I remember it to be

when I watched the people at the restaurants do it.

Look at this ribbony texture.

This

is looking pretty good.

We're just going to slowly fold this all in.

Now you guys probably understand

why the pancake has all that airiness.

It's exactly because of the meringue.

All that air we just whipped into these egg whites,

that's what's going to give us

that perfect, cloud-like airiness later.

I can feel how just like light it's getting.

This is a bowl of fluffiness.

This looks good enough to eat already.

Oh, my goodness, mesmerizing.

You don't want to overmix this,

so we're gonna stop.

What's important though,

is that we have to go immediately into making the pancakes.

It feels like they sit for too long, it's gonna get watery.

Nobody wants watery pancakes.

I'm going to get everything ready now,

(claps) so that we can start.

So excited.

I have my fluffy, fluffy batter here.

Scoop some out like that.

Wow.

I'm so tempted to just eat it like this.

First one is right here, just adding a little bit.

I do one there too on the other side.

Let it sit right there.

Adding

even more on there

because you want it to have again that volume so that.

It looks like I'm being greedy

but I promise it's for volume.

I'm gonna do the same with this guy over here.

This is what I saw them do at the restaurants too.

This is what they look like now.

You can see they're like little

bread doughs with a little top and a bottom.

Add a little bit of water

(sizzling)

because it creates steam,

which will keep the pancake cooking without drying it out.

(sizzling) And I'm gonna cover it up.

(pan clangs)

I'm also using a pan

to act as my lid.

It's a hack that I think works perfectly

if you don't have a lid.

It is time to check on them.

(bouncy music) It smells so good in here,

you guys.

Time for liftoff.

Oh, wow!

They have really expanded.

Holy moly!

(air whooshes) I don't want to mess this up.

This is always the tricky part.

This is what I have for now.

Okay, sorry, I shouldn't play with my food.

Oh, my God.

Whoo!

It is very, very jiggly.

Oh!

All right, I've got two jiggly boys here.

Whoo!

(claps) This looks pretty good.

It smells really promising, and it looks really promising.

Just gonna add a little bit of water again.

(sizzling)

I'm just gonna cover it up one last time,

and then I should be ready.

Ah, so excited.

(gentle music) This process does take

a lot of time

because they have to make it to order.

The batter can't just sit there.

Pancakes can't just sit there.

A lot of respect for the vendors who do this.

I cannot get over the smell though.

It should be almost done.

All right, let's give it a look.

Ta-da!

Is it jiggly?

Yes, it is.

I gotta show you the volume!

That beautiful volume right there,

it is such a blessing to be able to smell this at home.

You guys, oh, my God,

I'm so tempted to just eat it like this.

It's so soft and it's so jiggly!

All right, getting too excited again.

I am going to now

not salivate.

I am going to quickly plate this up

before it deflates too much,

and then we can see what it looks like.

But this is already really, really exciting.

(relaxing music)

It is finally done.

I might've spent a little too much time decorating.

But I'm super proud of what this looks like now.

It looks like winter wonderland.

Look at how fluffy that is!

It's still warm, and it still smells amazing.

So before it's too late, I'm gonna take a bite.

It is so light.

Oh, my God.

There's almost like no resistance when you bite into it.

This one really just feels like

when you're eating a souffle,

and it just melts in your mouth.

Another bite here, it's all that air in there.

It's not just the thickness.

Barely feels like anything right now.

Mmm.

It's so, so, so satisfying.

I am not kidding.

I am literally going to finish this whole thing by myself.

I didn't stop eating.

You don't have to wait until you're traveling

to be able to enjoy a plate

of beautiful, fluffly souffle pancakes.

So please do give this a try.

I'm so excited to see you guys make this at home,

and I will see you guys next time.

(dreamy music)