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Japanese Soufflé Pancakes Recipe

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★★★★★

4.4 from 103 reviews

These Japanese Soufflé Pancakes are ultra-fluffy, light, and airy pancakes achieved by folding whipped egg whites into a delicate batter. They are cooked gently on low heat in a non-stick pan with a lid to create a soufflé-like texture, making them perfect for a decadent breakfast or dessert.

Ingredients

Scale

Batter

  • 1 egg yolk (18g)
  • 1 tbsp sugar (12g)
  • 2 tbsp milk (30g)
  • 3 tbsp flour (30g)
  • 1/4 tsp baking powder (1g)

Meringue

  • 2 large egg whites (60g)
  • 1/8 tsp cream of tartar (0.4g)
  • 1.5 tbsp sugar (18g)

Instructions

  1. Prepare the yolk mixture: Whisk the egg yolk with 1 tablespoon of sugar until the mixture becomes pale and frothy. Gradually mix in the milk in batches. Sift flour and baking powder over the yolk mixture and whisk thoroughly to incorporate all ingredients without lumps.
  2. Make the meringue: In a separate bowl, whip the egg whites with cream of tartar until frothy and pale. Add sugar gradually in small increments, continuing to whip until the egg whites form a glossy, thick meringue that holds stiff peaks. Be cautious not to overwhip as it can dry out the meringue.
  3. Combine mixtures: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then add half of the remaining whites and whisk carefully to blend without deflating the foam. Transfer this yolk batter back into the remaining egg whites, whisk gently, then use a spatula to carefully fold everything together until homogeneous and very airy.
  4. Preheat the pan: Warm a large non-stick frying pan over low heat. Lightly brush the pan’s surface with oil and spread it thinly using a paper towel, ensuring only a very light film to prevent sticking without frying too fast.
  5. Cook the pancakes (first phase): Scoop the batter onto the pan using an ice cream scoop or measuring cup. For even cooking, make one or two pancakes per batch depending on the pan size. Cover the pan with a lid and cook for 4-5 minutes on low heat, allowing the pancakes to rise slowly.
  6. Thicken the pancakes (second phase): Remove the lid and carefully add some more batter on top of each pancake to increase their thickness. Replace the lid and cook for an additional 4-5 minutes. Gently check underneath with a spatula; the pancakes should release easily once golden and set.
  7. Final cooking phase: If any batter remains, stack it atop the pancakes and gently flip the stack over. Cover and cook for 5-6 minutes more. This final cooking phase allows the pancakes to grow taller and fluffier.
  8. Serve: Once fully cooked and golden brown, gently transfer the pancakes to a plate. Serve immediately topped with powdered sugar, butter, whipped cream, and maple syrup for a truly indulgent experience.

Notes

  • You can double the recipe if you have enough space and can whip the meringue properly; in Japan, the batter is often prepared in larger batches.
  • Cooking on low heat and using a lid is essential to achieve the soufflé effect without burning the pancakes.
  • Use a non-stick pan and a light oil film to prevent sticking but avoid deep frying; the goal is gentle cooking.
  • Handle folding of the meringue carefully to retain airiness for the fluffiest pancakes.

Keywords: Japanese soufflé pancakes, fluffy pancakes, meringue pancakes, light pancakes, delicate breakfast, soufflé effect, Japanese breakfast recipes

Find it online: https://busyrecipe.com/japanese-souffle-pancakes-recipe/