Description
These Japanese soufflé pancakes are extra thick, incredibly soft, and have a melt-in-your-mouth texture. Made with whipped egg whites for a light and airy consistency, they are perfect for a special breakfast or brunch. Serve them with fresh fruit, whipped cream, and maple syrup for an authentic café-style treat.
Ingredients
Scale
- 2 large eggs, separated
- 30 g (2 tbsp) milk
- 30 g (2 tbsp) sugar
- 40 g (1/3 cup) cake flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
- 1 tsp vegetable oil or butter (for cooking)
Instructions
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Prepare the Ingredients
- Separate the egg yolks from the egg whites. Ensure no yolk gets into the whites.
- In a small bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
- Sift the cake flour and baking powder into the yolk mixture and mix gently until just combined. Do not overmix.
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Whip the Egg Whites
- In a clean, dry bowl, start beating the egg whites on low speed.
- Once foamy, add the sugar gradually while continuing to beat.
- Increase to high speed and whip until stiff, glossy peaks form.
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Fold the Meringue
- Add one-third of the meringue into the yolk mixture and gently fold it in.
- Repeat this process twice more, being careful not to deflate the batter. The final mixture should be light and airy.
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Cook the Pancakes
- Heat a non-stick pan over low heat and lightly grease with oil or butter.
- Using a spoon or ice cream scoop, add batter to the pan, creating thick mounds. If available, use ring molds for a uniform shape.
- Cover the pan with a lid and cook for about 4–5 minutes until the bottom is golden and slightly firm.
- Carefully flip each pancake using a spatula and cook for another 4 minutes, still covered.
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Serve and Enjoy
- Carefully transfer the pancakes to a plate.
- Top with whipped cream, fresh fruit, powdered sugar, or maple syrup.
Notes
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Whipping the Egg Whites is Key
- The meringue gives these pancakes their signature fluffiness. Make sure to beat the egg whites until they reach stiff, glossy peaks. If they are under-whipped, the pancakes will collapse, and if over-whipped, they will be grainy and hard to fold.
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Gentle Folding to Keep the Air In
- When mixing the meringue with the yolk batter, fold gently using a spatula. Avoid stirring too hard or too fast, as this will deflate the air bubbles, making the pancakes dense instead of airy.
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Cook on Low Heat with a Lid
- Patience is crucial. Cook the pancakes on low heat and always cover the pan to trap steam. This helps them rise evenly and prevents them from browning too quickly before the inside is fully cooked.
- Prep Time: 10 mins
- Cook Time: 10 mins