Description
Learn how to make fluffy Japanese soufflé pancakes that are light, airy, and tall. This recipe uses whipped egg whites folded into a rich batter and cooked low and slow on the stovetop with steam to create soft, jiggly pancakes perfect for a delightful breakfast or brunch.
Ingredients
Scale
Main Ingredients
- 2 large eggs, separated
- 1 ½ tbsp milk
- ¼ tsp vanilla extract
- ¼ cup (30g) all-purpose flour
- ¼ tsp baking powder
- 2 tbsp granulated sugar
- ¼ tsp cream of tartar or a tiny squeeze of lemon juice (optional, helps stabilize egg whites)
- Oil or butter, for greasing the pan
- 1 tbsp water (for steam during cooking)
Optional Toppings
- Powdered sugar
- Maple syrup
- Fresh berries
- Whipped cream
- Lemon curd
Instructions
- Separate the Eggs: Carefully separate the egg whites from the yolks, ensuring no yolk remains in the whites as this could prevent them from whipping properly. Set both bowls aside while preparing other ingredients.
- Make the Base Batter: In the bowl with the yolks, whisk together milk and vanilla extract until smooth. Sift in the flour and baking powder, and whisk again until you have a thick, pale yellow batter.
- Whip the Egg Whites: Using a hand mixer or stand mixer with the whisk attachment, beat the egg whites until foamy. Gradually add the sugar one tablespoon at a time, along with cream of tartar or lemon juice if using, and continue beating until stiff peaks form, where the whites can stand upright without collapsing but are still moist.
- Fold Gently: Incorporate the whipped egg whites into the yolk batter in three portions using a spatula. Use gentle sweeping motions to preserve the airiness. The final batter should be light, glossy, and able to hold its shape without deflating.
- Cook Low and Slow: Preheat a nonstick skillet over very low heat. Lightly grease the pan with oil or butter and wipe away excess fat so only a thin layer remains. Spoon or scoop dollops of the batter onto the skillet forming tall, round mounds resembling clouds.
- Steam and Cook: Add 1 tablespoon of water to the pan and immediately cover with a lid to trap steam. Cook the pancakes for 4 to 5 minutes until the bottoms are golden brown. Carefully flip each pancake using a wide spatula, add another tablespoon of water, cover again, and cook for an additional 4 to 5 minutes until the other side is golden and the center is set but still jiggly.
- Plate and Serve: Gently transfer the pancakes to a plate using a spatula, being careful not to break their delicate structure. Serve immediately with optional toppings such as powdered sugar, maple syrup, fresh berries, whipped cream, or lemon curd.
Notes
- Make sure the egg whites are free from any yolk to whip properly and achieve maximum height.
- Use low heat to cook the pancakes slowly to prevent burning and ensure they cook through without deflating.
- The steam created by adding water and covering the pan is essential for the pancakes to rise and stay fluffy.
- Do not overmix when folding the egg whites to maintain the batter’s airiness.
- Serve immediately as Japanese soufflé pancakes are best enjoyed fresh and warm.
