A delightful breakfast treat characterized by their airy, tall, and jiggly texture. Made by folding whipped egg whites into a light batter and cooking gently with steam, these pancakes offer a soft, melt-in-your-mouth experience perfect for serving with powdered sugar, fresh berries, and syrup.
Japanese Soufflé Pancakes
A delightful breakfast treat characterized by their airy, tall, and jiggly texture. Made by folding whipped egg whites into a light batter and cooking gently with steam, these pancakes offer a soft, melt-in-your-mouth experience perfect for serving with powdered sugar, fresh berries, and syrup.
Ingredients
- 1/2 cup all-purpose flour sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp granulated sugar for batter
- 2 large egg yolks
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 3 large egg whites
- 3 tbsp granulated sugar for meringue
- 1 tsp vegetable oil for greasing pan
- 2 tbsp water for steaming
Instructions
- In a medium bowl, whisk together the sifted flour, baking powder, salt, and 2 tablespoons of sugar. Set aside.
- In a separate bowl, whisk egg yolks, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- In a clean, dry bowl, beat egg whites with an electric mixer on medium-high speed until foamy. Gradually add the remaining 3 tablespoons of sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the pancake batter until no streaks remain. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the mixture.
- Heat a non-stick pan or griddle over very low heat and lightly grease with oil. Spoon large dollops of batter onto the pan, forming tall mounds. Add a tablespoon of water to the pan (not directly on the pancakes) and immediately cover with a lid.
- Cook for 3-4 minutes, then gently add another layer of batter on top of each pancake to build height. Add more water if needed, cover, and cook for another 3-4 minutes. Flip carefully, add a bit more water, cover, and cook for another 3-4 minutes until golden brown and cooked through.
- Serve immediately with powdered sugar, fresh berries, and maple syrup.
Notes
For best results, ensure your egg whites are stiff-peaked. Cook on very low heat under a lid to create steam, which helps them rise. Serve immediately for optimal fluffiness. Try variations with matcha powder in the batter or a dollop of fresh cream.
