Description
These ultra-fluffy Japanese souffle pancakes are jiggly, impossibly tall, and melt in your mouth. Paired with a sweet and savory whipped honey butter, this recipe creates an impressive yet doable weekend brunch treat.
Ingredients
Scale
- 4 large egg yolks
- 30g (about ¼ cup) cake flour
- 30ml (2 tablespoons) whole milk
- ½ teaspoon vanilla extract
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 30g (2 tablespoons) granulated sugar, divided
- a pinch of salt
- 50g (¼ cup) unsalted butter, softened (for whipped honey butter)
- 1 tablespoon honey (for whipped honey butter)
- ¼ teaspoon vanilla extract (for whipped honey butter)
- 1 teaspoon heavy cream, optional (for whipped honey butter)
- butter or oil for greasing pan
- water for steaming
Instructions
- Separate eggs, placing yolks in one bowl and whites in a completely clean, grease-free bowl. Let ingredients come to room temperature.
- In the bowl with egg yolks, whisk in milk, vanilla extract, and half of the sugar until smooth. Sift in cake flour and mix until just combined with no lumps. Set aside.
- Add cream of tartar to egg whites. Using an electric mixer, beat on medium-high speed until foamy. Gradually add remaining sugar while beating. Continue until stiff peaks form.
- Add about one-third of the meringue to the yolk mixture and whisk gently to lighten. Add the rest of the meringue and gently fold with a silicone spatula until just combined, keeping as much air in the batter as possible.
- Heat a non-stick skillet over low heat and grease lightly. Pour batter into 2-3 inch circles. Cook for 2-3 minutes until edges are set and bottom is golden.
- Add 1 tablespoon of water to the pan (away from pancakes) and immediately cover with a lid. Reduce heat to low and steam-cook for 4-5 minutes until puffed and jiggly.
- Uncover and carefully flip pancakes. Add another tablespoon of water and cover again. Steam-cook for another 4-5 minutes until cooked through and springy.
- While pancakes cook, beat softened butter, honey, and vanilla extract until light and fluffy to make the whipped honey butter.
- Stack pancakes, top with whipped honey butter, fresh berries, powdered sugar, and maple syrup. Serve immediately.
Notes
Ensure the bowl for egg whites is completely clean and grease-free to ensure proper whipping. Do not open the lid while steaming to prevent collapse. These pancakes are best eaten immediately as they deflate quickly. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use almond milk and dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes per servi
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
Keywords: Japanese souffle pancakes, fluffy pancakes, whipped honey butter, brunch recipe, easy breakfast, steamed pancakes