Description
These Fluffy Japanese Soufflé Pancakes are light, airy, and jiggly, with a heavenly texture that’s soft and pillowy. The secret to their fluffiness lies in separating the eggs, whipping the whites into stiff peaks, and cooking them low and slow with steam.
Ingredients
Eggs – separated into yolks and whites
Milk – whole milk for richness
All-purpose flour
Baking powder
Vanilla extract
Sugar – strengthens and sweetens the meringue
Vinegar (or lemon juice / cream of tartar) – stabilizes the egg whites
Instructions
- Separate the eggs into whites and yolks.
- Whisk the yolks with milk and vanilla. Sift in the flour and baking powder, then whisk until smooth.
- Add vinegar to the egg whites. Beat until frothy, then gradually add sugar while increasing speed. Continue until stiff peaks form.
- Fold one-third of the meringue into the yolk batter to lighten it.
- Gently fold in the remaining meringue until the batter is smooth with no streaks. Avoid overmixing.
- Spoon, scoop, or pipe tall mounds of batter onto a lightly oiled, preheated nonstick pan over low heat.
- Add a small spoonful of water to the pan, cover, and cook for 6–7 minutes.
- Flip gently, add a bit more water, cover again, and cook for 4–5 more minutes.
- Serve immediately with toppings like fresh fruit, whipped cream, or syrup.
Notes
- For a matcha twist, add a teaspoon of matcha powder to the yolk batter.
- Fresh berries, powdered sugar, whipped cream, maple syrup, or chocolate drizzle are great toppings.
- For a flavor twist, try adding a dash of cinnamon or citrus zest.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 200 °F oven.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
