Fluffy Soufflé Pancakes at Home
These light-as-air Japanese soufflé pancakes are a delightful treat, known for their incredible height and melt-in-your-mouth texture, often found in popular cafes across Japan.
Ingredients
- 2 large eggs separated
- 2 tbsp milk
- 1/4 cup all-purpose flour sifted
- 1 tsp baking powder
- 2 tbsp granulated sugar divided
- 1/2 tsp vanilla extract
- 1 tbsp vegetable oil for cooking
- some powdered sugar for dusting
- some whipped cream for serving
- some fresh fruit for serving
Instructions
- In a large bowl, whisk egg yolks, milk, 1 tablespoon sugar, and vanilla extract until well combined. Gradually sift in the flour and baking powder, mixing until just combined and smooth. Do not overmix.
- In a separate, very clean bowl, beat the egg whites with an electric mixer on medium speed. Once foamy, gradually add the remaining 1 tablespoon sugar, continuing to beat until stiff peaks form.
- Gently fold about one-third of the whipped egg whites into the yolk batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain, being careful not to deflate the mixture.
- Heat a non-stick pan or griddle over very low heat. Lightly grease with vegetable oil. Spoon large dollops of the batter onto the pan, creating tall mounds.
- Add a tablespoon of water to the pan around the pancakes (not on them) and immediately cover with a lid. Cook for 3-4 minutes until the bottoms are lightly golden and puffed.
- Carefully flip the pancakes, add another splash of water, cover, and cook for another 3-4 minutes until cooked through and golden on both sides. Repeat with remaining batter.
- Serve immediately, dusted with powdered sugar and topped with whipped cream and fresh fruit.
Notes
Ensure egg whites are whipped to stiff peaks for maximum fluffiness. Cook on very low heat to prevent burning and allow for even rising. Serve immediately for the best texture. You can use ring molds for a more uniform shape.