Description
Fluffy Japanese Soufflé Pancakes are light, airy pancakes that are thicker and softer than traditional pancakes. Made by folding meringue into a batter of egg yolks, milk, flour, and baking powder, these pancakes are cooked gently on the stovetop with steam to achieve their signature soufflé texture and height. Perfect for a delightful breakfast or dessert, served with fresh fruit, whipped cream, or syrup.
Ingredients
Scale
Wet Ingredients
- 2 large eggs, separated into yolks and whites
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
Other
- 1/4 teaspoon vinegar (or lemon juice or cream of tartar)
- Oil for greasing pan
- Water for steaming
Instructions
- Separate Eggs. Carefully separate the egg whites from the yolks, placing them into separate clean bowls.
- Prepare Yolk Batter. Whisk the egg yolks together with whole milk and vanilla extract until combined. Sift in the all-purpose flour and baking powder, then whisk until the batter is smooth and free of lumps.
- Make Meringue. Add vinegar to the egg whites to stabilize them. Beat the egg whites until frothy, then gradually add sugar while increasing the speed of beating. Continue until stiff peaks form, indicating a stable meringue.
- Lighten Batter. Fold one-third of the meringue gently into the yolk batter to lighten it, using a spatula to minimize deflating the foam.
- Combine Batter. Carefully fold in the remaining meringue until the mixture is smooth and uniform with no visible streaks. Avoid overmixing to keep the batter airy.
- Preheat Pan and Shape Pancakes. Lightly oil a nonstick pan and preheat it over low heat. Spoon, scoop, or pipe tall mounds of the batter onto the pan to create thick pancakes.
- Steam Cook Side One. Add a small spoonful of water to the pan and immediately cover it with a lid. Cook the pancakes covered for 6 to 7 minutes to allow steam to cook them through without burning.
- Flip and Cook Side Two. Gently flip the pancakes using a spatula. Add a bit more water, cover again, and cook for an additional 4 to 5 minutes until fully cooked and fluffy.
- Serve. Remove the pancakes carefully and serve immediately with your choice of toppings such as fresh fruit, whipped cream, or syrup for a delicious treat.
Notes
- Use fresh eggs for best results and stability in the meringue.
- Be careful not to overfold the batter to maintain the airy texture.
- Keep the heat low to avoid burning and to allow steam cooking.
- Covering the pan traps steam which helps the pancakes rise and become fluffy.
- Serve pancakes immediately as they are best enjoyed fresh and warm.
