Description
These Fluffy Japanese Souffle Pancakes are tall, airy, and melt-in-your-mouth soft. A brunch-time treat that’s surprisingly easy to master, with just a few ingredients and the magic of whipped egg whites.
Ingredients
2 large eggs (separated)
2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1 tablespoon neutral oil or butter (for greasing)
1 tablespoon water (for steaming)
Instructions
1. In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
2. Sift in the flour and baking powder, mixing gently until fully incorporated.
3. In a separate bowl, whip egg whites until foamy, then gradually add sugar. Continue whipping until stiff, glossy peaks form.
4. Fold one-third of the meringue into the yolk batter to lighten it. Then gently fold in the remaining meringue in two additions.
5. Heat a nonstick skillet over low heat and grease lightly.
6. Spoon the batter into tall mounds on the pan, stacking upward.
7. Add 1 tablespoon of water to the pan and cover with a lid. Steam for 4-5 minutes.
8. Carefully flip each pancake, add another splash of water, cover, and cook for 4-5 more minutes.
9. Serve warm with toppings like whipped cream, berries, or maple syrup.
Notes
Use fresh eggs for best meringue volume.
Do not overmix the batter after folding in the egg whites.
Keep the heat low and be patient to allow even cooking and rise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 155
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
Keywords: souffle pancakes, fluffy pancakes, Japanese pancakes