Description
Light and jiggly Japanese soufflé pancakes that rise impressively while delivering a melt-in-your-mouth experience.
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ cup cake flour (or all-purpose flour mixed with 1 teaspoon cornstarch)
- 1½ tablespoons granulated sugar
- ¼ teaspoon cream of tartar (or ½ teaspoon lemon juice)
- 1 tablespoon unsalted butter for cooking
- Powdered sugar and maple syrup for serving
Instructions
- Prepare your egg mixture: Separate your eggs carefully, ensuring no yolk contaminates the whites. Whisk the egg yolks with milk and vanilla extract until smooth. Sift the cake flour into the mixture to prevent any lumps.
- Create the perfect meringue: In a separate bowl, beat the egg whites until foamy. Add cream of tartar and gradually incorporate sugar while beating until stiff, glossy peaks form.
- Master the folding technique: Gently fold the meringue into the egg yolk mixture in three batches, using a wide spatula.
- Prepare your cooking surface: Heat a non-stick pan over the lowest possible heat. Add butter and wipe excess with a paper towel.
- Cook with patience and precision: Spoon the batter into the molds, adding 1 teaspoon of water to the pan and covering immediately.
- Perfect the flip: Carefully flip each pancake using two spatulas after the bottom is golden brown.
- Serve immediately on a warmed plate with your favorite toppings.
Notes
Avoid overmixing the meringue and ensure you cook at low heat to achieve the best rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Japanese pancakes, soufflé pancakes, breakfast, fluffy pancakes, brunch recipe