Description
Learn how to make classic Japanese Soufflé Pancakes that are irresistibly fluffy and tall, perfect for a special breakfast or dessert. These pancakes use a meringue-based batter cooked gently on the stovetop to achieve their signature light and airy texture.
Ingredients
Egg Mixture
- 1 egg yolk (18g)
- 1 tbsp sugar (12g)
- 2 tbsp milk (30g)
- 3 tbsp all-purpose flour (30g)
- 1/4 tsp baking powder (1g)
Meringue
- 2 large egg whites (60g)
- 1/8 tsp cream of tartar (0.4g)
- 1.5 tbsp sugar (18g)
Instructions
- Prepare the yolk mixture: Whisk the egg yolk with 1 tablespoon of sugar until the mixture becomes pale and frothy. Gradually add the milk in small amounts, mixing well to combine. Sift the flour and baking powder over this mixture and whisk thoroughly to incorporate all the ingredients smoothly.
- Make the meringue: In a clean bowl, whip the egg whites with the cream of tartar until frothy and pale. Gradually add the remaining 1.5 tablespoons of sugar bit by bit while continuing to whip until the meringue forms glossy, thick peaks that hold their shape but are not overwhipped.
- Combine mixtures: Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then carefully fold in half of the remaining egg whites, taking care not to deflate the airiness. Transfer this mixture back into the bowl with the remaining whites and gently fold everything together using a spatula to keep the batter airy and even.
- Cook the pancakes: Heat a large non-stick frying pan with a lid on low heat. Lightly brush with oil and spread with a paper towel for a very thin film. Use an ice cream scoop or measuring cup to spoon the batter onto the pan, ideally making one or two pancakes per batch depending on pan size. Cover with the lid and cook for 4-5 minutes until the bottoms are set.
- Add more batter and continue cooking: Remove the lid carefully and spoon some more batter on top of each pancake to build height. Cover again and cook for another 4-5 minutes. Lift the lid gently and check—the pancakes should release easily from the pan without sticking.
- Final flip and cook: If there is remaining batter, pile it on top of the pancakes and gently flip each pancake over. Cover and cook for 5-6 more minutes to ensure they are cooked through, tall, and fluffy.
- Serve: Once golden brown and fully cooked, carefully remove the pancakes from the pan. Serve immediately with toppings such as powdered sugar, butter, whipped cream, and maple syrup for a delicious treat.
Notes
- Use a low heat setting to prevent burning and to cook the pancakes evenly through.
- Do not overwhip the egg whites as it may cause the batter to deflate and lose fluffiness.
- Patience is key; cook slowly with a lid to allow pancakes to rise and cook inside without flipping too early.
- These pancakes are best enjoyed fresh and warm for optimal texture and taste.
- For a dairy-free variation, substitute milk with almond or oat milk and butter with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
