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Japanese Soufflé Pancakes

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 pancakes 1x
  • Category: Breakfast, Dessert
  • Method: Stovetop
  • Cuisine: Japanese

Description

These Japanese Soufflé Pancakes are light, fluffy, and jiggly, with a melt-in-your-mouth texture! Made with whipped egg whites for extra height, they’re perfect for a fancy breakfast, brunch, or a sweet treat.

Ingredients

Units Scale

For the Pancakes:

  • 2 large eggs (separated)
  • 2 tablespoons milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar (for yolk mixture)

For the Meringue:

  • 2 tablespoons sugar (for egg whites)
  • 1/4 teaspoon cream of tartar (or lemon juice, helps stabilize the meringue)

For Cooking:

  • 1 teaspoon vegetable oil or butter
  • 1 tablespoon water (for steaming effect in pan)

For Toppings (Optional):

  • Maple syrup or honey
  • Whipped cream
  • Fresh berries
  • Powdered sugar

Instructions

1. Prepare the Batter

  1. In a bowl, whisk together egg yolks, milk, vanilla extract, and 1 tablespoon sugar.
  2. Sift in flour and baking powder, then gently mix until smooth.

2. Make the Meringue

  1. In a clean, dry bowl, beat egg whites with cream of tartar using a hand mixer.
  2. Gradually add 2 tablespoons sugar while beating until stiff peaks form.

3. Combine the Mixtures

  1. Gently fold 1/3 of the meringue into the egg yolk batter.
  2. Slowly fold in the rest until the batter is light and airy (don’t overmix).

4. Cook the Pancakes

  1. Heat a non-stick pan over low heat and lightly grease with oil or butter.
  2. Scoop tall mounds of batter into the pan, using a spoon or ring molds for height.
  3. Add 1 tablespoon water to the pan and cover with a lid to steam.
  4. Cook for 3-4 minutes, then gently flip and cook another 3-4 minutes.

5. Serve & Enjoy!

  1. Stack the pancakes and dust with powdered sugar.
  2. Top with whipped cream, syrup, or fresh berries.
  3. Serve immediately while fluffy!

Notes

  • Too flat? Make sure the meringue is stiff before folding.
  • Can’t flip them? Cook slightly longer before flipping and use a spatula gently.
  • Want an extra airy texture? Add 1 tablespoon cornstarch to the flour mix.

Find it online: https://recipe.ukfinda.com/japanese-souffle-pancakes.htm