Description
These ultra-fluffy Japanese soufflé pancakes are airy, jiggly, and taste like edible clouds. They require a specific technique involving whipped egg whites and low-heat steaming to achieve their signature tall, tender texture.
Ingredients
Scale
- 4 large egg yolks (room temperature)
- 1/4 cup (60ml) whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/2 cup (60g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 cup (50g) granulated white sugar
Instructions
- Prep your station: Separate eggs into yolks and whites. Ensure the whites bowl is completely clean and grease-free. Measure dry ingredients and heat skillet on low heat.
- Make the yolk batter: Whisk egg yolks, milk, vanilla, and vegetable oil until smooth. In a separate bowl, sift cake flour, baking powder, and salt. Gently fold dry ingredients into wet ingredients until just combined; do not overmix.
- Whip the meringue: Beat egg whites on medium speed until foamy. Add cream of tartar. Slowly add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
- Fold the batter: Add 1/3 of the meringue to the yolk batter and gently fold to lighten. Add remaining meringue and fold gently until mostly uniform, being careful not to deflate the air.
- Cook the pancakes: Grease skillet lightly. Pipe batter into 2-inch circles. Cover with lid and cook on LOW heat for 7 minutes without lifting the lid.
- Flip and finish: Carefully flip pancakes. Cover and cook for another 5-7 minutes until center springs back when pressed.
- Serve immediately: Transfer to plates and serve right away with warm maple syrup or desired toppings.
Notes
Low heat is non-negotiable to prevent burning before the inside cooks. Do not lift the lid while cooking to maintain steam. Use a heat diffuser if your stove runs hot. These pancakes are best eaten immediately as they deflate upon cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes per servi
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 1
- Protein: 12
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, weekend brunch, breakfast recipe, homemade pancakes