Description
Fluffy Japanese souffle pancakes melt in your mouth with cloud-like perfection, promising a delicate breakfast experience. Light, airy, and irresistibly elegant, these pancakes will transport you to a Tokyo morning with their delightful texture and subtle sweetness.
Ingredients
Scale
Main Ingredients:
- 2 large eggs (separated)
- ¼ cup (30 grams) all-purpose flour
- 2 tablespoons milk (whole milk preferred)
Stabilizing and Sweetening Ingredients:
- 1 tablespoon sugar (for yolk mixture)
- 2 tablespoons sugar (for egg whites)
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar
Flavoring and Cooking Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil or butter
- 1 tablespoon water (for steaming effect in pan)
Garnish Ingredients:
- Maple syrup or honey
- Whipped cream
- Fresh berries
- Powdered sugar
Instructions
- Whisk egg yolks, milk, vanilla extract, and sugar in a mixing bowl until the mixture becomes smooth and slightly frothy.
- Gently sift flour and baking powder over the liquid ingredients, folding carefully to create a silky, lump-free batter without overmixing.
- In a separate pristine bowl, beat egg whites using an electric mixer until soft peaks form, gradually adding remaining sugar to create a glossy, stable meringue.
- Delicately fold the meringue into the initial batter using a spatula, employing a gentle lifting motion to maintain the airiness and prevent deflation.
- Heat a non-stick skillet on low temperature, lightly greasing the surface with a minimal amount of butter or oil.
- Carefully spoon the fluffy batter into precise circles, covering the pan with a tight-fitting lid to trap steam and help the pancakes rise.
- Cook each pancake slowly for approximately 3-4 minutes, watching for bubbles to form and edges to set before gently flipping.
- Continue cooking the opposite side for an additional 2-3 minutes, ensuring a golden exterior and cloud-like, tender interior.
- Transfer the souffle pancakes to serving plates, garnishing with powdered sugar, fresh berries, or maple syrup as desired.
Notes
- Separate eggs carefully at room temperature to ensure smooth, fluffy texture without breaking yolks.
- Use precise low-heat cooking technique with a lid to create signature cloud-like height and soft, jiggly consistency.
- Whip egg whites to stiff peaks with a pinch of cream of tartar for maximum volume and stability, which prevents deflation during cooking.
- Consider gluten-free adaptation by substituting all-purpose flour with rice flour or almond flour for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 290
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg