Description
Enjoy the light and airy texture of classic Fluffy Japanese Soufflé Pancakes, perfect for breakfast or dessert. These pancakes get their signature height and jiggly softness from gently folded whipped egg whites and are cooked low and slow on the stovetop to preserve their soufflé-like texture. Serve them topped with powdered sugar, syrup, or fresh berries for an irresistible treat.
Ingredients
Scale
Base Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
For Meringue
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
For Cooking and Serving
- Butter or oil for cooking
- Powdered sugar and fresh berries for serving (optional)
Instructions
- Separate the eggs: Carefully separate the egg whites and yolks into two different bowls, ensuring no yolk gets into the whites to allow for proper whipping.
- Prepare batter base: In the bowl with the egg yolks, add whole milk and vanilla extract. Whisk together until smooth. Sift in the all-purpose flour and baking powder, then whisk gently until just combined to avoid overmixing.
- Whip egg whites: In the second bowl, beat the egg whites until foamy. If using, add cream of tartar to stabilize. Gradually add granulated sugar while continuing to beat until stiff peaks form, indicating firm and glossy meringue.
- Fold the batter: Carefully fold one-third of the whipped egg whites into the yolk batter to lighten it, then gently fold in the remaining meringue in two additions. Use a gentle folding motion to avoid deflating the air incorporated in the whites.
- Heat the skillet: Preheat a nonstick skillet over low heat and lightly grease with butter or oil to prevent sticking and facilitate even cooking.
- Shape the pancakes: Use a ring mold or simply spoon the batter onto the skillet, forming thick, tall pancake rounds. For extra thickness, add more batter on top after 1–2 minutes of cooking.
- Cook covered: Cover the skillet with a lid and cook for 4–5 minutes on low heat until the bottoms are golden and the batter is set enough to flip.
- Flip gently: Use a wide spatula to carefully flip the pancakes and cook covered for an additional 4–5 minutes until the other side is golden and the centers are fully cooked.
- Serve: Remove the pancakes from the skillet and serve immediately. Dust with powdered sugar, drizzle syrup, or top with fresh berries as desired for a delicious presentation.
Notes
- For extra height and fluffiness, stack additional batter on top after 1–2 minutes of initial cooking.
- Cook on low heat with a lid to prevent collapsing and achieve the signature jiggly texture.
- Use a wide spatula to flip pancakes gently to avoid breaking their delicate structure.
