Description
Fluffy, cloud-like Japanese souffle pancakes that are light and jiggly, perfect for breakfast or dessert.
Ingredients
Scale
- 3 large eggs, separated into yolks and whites
- 3 tablespoons (45ml) whole milk, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup (40g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- 3 tablespoons (36g) granulated sugar, divided
- ¼ teaspoon cream of tartar or ½ teaspoon lemon juice
- 1 tablespoon unsalted butter, melted and cooled
- Neutral oil, for greasing the pan
Instructions
- Make the yolk batter: Whisk the egg yolks and 1 tablespoon of sugar until pale. Add the milk, vanilla, and melted butter; whisk until smooth. Sift in the flour and baking powder, fold gently.
- Make the meringue: In a clean bowl, beat the cold egg whites, cream of tartar, and cornstarch until frothy. Gradually add remaining sugar, beat until stiff peaks form.
- Fold one-third of the meringue into the yolk batter, then add the remaining meringue, folding until just combined.
- Cook on low heat: Grease pan, and scoop ¼ cup of batter into molds. Cover and cook for 4–5 minutes. Add more batter on top and cook 3–4 more minutes.
- Flip pancakes carefully and cook for another 2–3 minutes until golden.
- Serve immediately topped with whipped cream, fresh berries, and powdered sugar.
Notes
Low and slow cooking is essential for the perfect soufflé pancakes. Serve immediately after cooking to prevent deflation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg