Japanese Soufflé Pancakes
Light, airy, cloud-like pancakes made by folding meringue into batter and cooking gently to preserve height and fluffiness.
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Sifter
- Spatula
- Nonstick pan with lid
Ingredients
Dry & wet mix
- 2 egg yolks
- 2 tbsp milk whole milk or regular
- 2 tbsp all-purpose flour (sifted)
- ¼ tsp baking powder
Meringue
- 2 egg whites should be at room temperature
- 1 tbsp granulated sugar
- ⅛ tsp cream of tartar (or a few drops lemon juice) stabilizer for egg whites
Instructions
- In a bowl, whisk together the egg yolks and milk until smooth.
- Sift the flour and baking powder over the yolk mixture and whisk gently until fully combined.
- In a separate clean bowl, whip the egg whites with cream of tartar until frothy. Gradually add sugar and continue whipping until stiff, glossy peaks form.
- Gently fold about one-third of the meringue into the yolk batter to lighten it. Then fold in the rest of the meringue gently, using a spatula and trying not to deflate.
- Heat a nonstick pan over the lowest heat possible. Lightly grease the surface. Spoon or pipe tall mounds of batter into the pan (3 pancakes spaced apart).
- Cover the pan with a lid and cook undisturbed for 4–5 minutes, until the bottoms are golden and edges are less glossy.
- Gently flip each pancake using a thin spatula. Add a few drops of water around the pancakes in the pan to steam, cover again, and cook another 4–5 minutes until cooked through and golden.
- Remove from pan and serve immediately (they will deflate a bit as they cool). Top with powdered sugar, butter, syrup, whipped cream or fruit as desired.
Notes
Because soufflé pancakes rely on whipped egg whites, avoid overmixing. Use very low heat and cover the pan to help them rise. They do deflate slightly once off the heat. :contentReference[oaicite:0]{index=0}