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
- In a bowl, whisk together egg yolks, milk, vanilla extract, and 1 tablespoon sugar.
- Sift in flour and baking powder, then gently mix until smooth.
2. Make the Meringue
- In a clean, dry bowl, beat egg whites with cream of tartar using a hand mixer.
- Gradually add 2 tablespoons sugar while beating until stiff peaks form.
3. Combine the Mixtures
- Gently fold 1/3 of the meringue into the egg yolk batter.
- Slowly fold in the rest until the batter is light and airy (don’t overmix).
4. Cook the Pancakes
- Heat a non-stick pan over low heat and lightly grease with oil or butter.
- Scoop tall mounds of batter into the pan, using a spoon or ring molds for height.
- Add 1 tablespoon water to the pan and cover with a lid to steam.
- Cook for 3-4 minutes, then gently flip and cook another 3-4 minutes.
5. Serve & Enjoy!
- Stack the pancakes and dust with powdered sugar.
- Top with whipped cream, syrup, or fresh berries.
- 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.