Description
Fluffy Japanese Soufflé Pancakes are ethereal, cloud-like pancakes characterized by their incredibly light, airy, and melt-in-your-mouth texture, made using a meringue-like batter that transforms simple ingredients into an extraordinary breakfast experience.
Ingredients
Scale
3 large Egg Yolks
3 tablespoons Granulated Sugar (for egg yolks)
4 tablespoons Whole Milk
1 teaspoon Pure Vanilla Extract
1/2 cup Cake Flour
1 teaspoon Baking Powder
4 large Egg Whites
1/4 teaspoon Cream of Tartar
3 tablespoons Granulated Sugar (for egg whites)
Light Cooking Oil
A few tablespoons of Water
Instructions
- In a large bowl, whisk together the Egg Yolks and 3 tablespoons of Granulated Sugar until light and creamy. Stir in the Whole Milk and Pure Vanilla Extract until well combined
- Sift the Cake Flour and Baking Powder into the egg yolk mixture. Whisk gently until just combined
- In a clean bowl, add the Egg Whites and Cream of Tartar. Beat with an electric mixer until soft peaks form
- Gradually add the remaining 3 tablespoons of Granulated Sugar while continuing to beat until stiff peaks form
- Fold one-third of the meringue into the egg yolk batter, then fold in the remaining meringue gently
- Heat a non-stick pan over low heat and lightly grease it with oil
- Spoon generous dollops of the batter onto the pan, making thick pancakes
- Add 1-2 tablespoons of Water to the pan and cover with a lid to steam for cooking
- After 4-5 minutes, flip the pancakes and cook for an additional 3-4 minutes until golde
Notes
For best results, use fresh, room temperature eggs.
Molding rings can help maintain shape and height while cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg