Japanese soufflé pancakes are a fluffy, airy version of traditional pancakes, known for their light and delicate texture. They are made by folding whipped egg whites into the batter, which gives them a soufflé-like rise. Cooked slowly over low heat, these pancakes are thick, tender, and often served with toppings like fresh berries, whipped cream, or syrup. Their jiggly, cloud-like appearance and melt-in-your-mouth softness have made them a popular treat in Japan and worldwide!
Japanese Souffle Pancakes
Ingredients
2 Large Eggs
1 1/2 Tbsp Whole Milk
1/4 tsp Vanilla Extract
1/4 Cup Cake Flour
1/2 tsp Baking Powder
2 Tbsp Sugar
1 Tbsp Oil
2 Tbsp Water
Steps
1. Separate eggs white and yolks in separate bowls.
2. Add milk and vanilla to yolks and whisk until frothy.
3. Sift cake flour and baking powder into egg yolk mixture, stir until combined.
4. Beat egg whites with hand mixer until soft peaks form.
5. Add sugar into egg whites and beat until stiff peaks form.
6. Gently fold one third of egg white mixture into egg yolk mixture.
7. Repeat until the meringue mixture is fully incorporated into the egg yolk mixture.
8. Heat frying pan over medium heat and add oil.
9. Place generous scoops of batter into pan, add a little water to steam and cover with lid until batter doubles in size and is brown on one side.
10. Remove the lid and flip to cook on the reverse side.
