Description
These ultra-fluffy Japanese soufflé pancakes are soft, airy, and melt-in-your-mouth. Made with pantry staples and simple techniques, they offer a restaurant-quality dessert experience for busy weeknights with minimal cleanup.
Ingredients
Scale
- 3 large egg yolks (approx. 50g)
- 3 tablespoons milk (whole milk recommended)
- 1 teaspoon vanilla extract
- 3 tablespoons cake flour (25g)
- 1 tablespoon cornstarch (8g)
- ½ teaspoon baking powder
- 3 large egg whites (approx. 90g)
- 3 tablespoons granulated sugar (35g)
- ¼ teaspoon cream of tartar
- 1 tablespoon butter or oil (for greasing)
Instructions
- In a medium bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Set aside.
- Sift cake flour, cornstarch, and baking powder into the yolk mixture. Whisk gently until just combined. The batter will be thick; set aside.
- In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until frothy. Add cream of tartar.
- Gradually add sugar, one tablespoon at a time, while beating on high speed. Beat until stiff, glossy peaks form (peaks stand straight up without drooping).
- Mix one-third of the meringue vigorously into the yolk batter to lighten it. Then, gently fold in the remaining two-thirds of the meringue using a spatula. Stop as soon as no white streaks remain.
- Heat an 8-inch non-stick skillet over the lowest possible heat. Add butter and swirl to coat.
- Ladle batter into the pan to make three small, round pancakes (2-3 inches wide). Do not crowd the pan.
- Immediately cover with a lid. Cook on low heat for 6-7 minutes without peeking until tops look set and dry.
- Carefully flip the pancakes. Cover again and cook for another 5-6 minutes until tops are set and golden.
- Remove from pan and serve immediately.
Notes
Low and slow heat is critical to prevent burning bottoms while cooking the inside. Ensure egg whites are completely free of yolk and the bowl is clean and dry for proper meringue stability. Do not stack pancakes while hot as they will deflate. Serve immediately for best texture. If bottoms burn, finish in oven at 300°F for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1-2 pancakes per ser
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, weeknight dessert, easy dessert, Japanese cuisine, breakfast, brunch