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Japanese Soufflé Pancakes Recipe

Japanese · Dessert · 35 min total

Fluffy, jiggly, and light as air, these Japanese soufflé pancakes are a delightful twist on traditional pancakes. Perfect for a special breakfast or brunch.

Ingredients

• 2 large egg yolks
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 cup cake flour
• 1/4 teaspoon baking powder
• 3 large egg whites
• 3 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• Butter or oil for greasing
• Powdered sugar and maple syrup for serving

Instructions

1. 1. In a small bowl, whisk together egg yolks, milk, and vanilla extract. Sift in cake flour and baking powder, and whisk until smooth.
2. 2. In a large bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.
3. 3. Gently fold one-third of the meringue into the yolk mixture until just combined. Then fold in the remaining meringue gently, being careful not to deflate the batter.
4. 4. Heat a large non-stick skillet over very low heat. Lightly grease with butter or oil. Place 4 metal ring molds (3 inches in diameter, 2 inches tall) in the skillet.
5. 5. Divide batter evenly among the molds (about 1/2 cup each). Add 1 tablespoon water to the skillet (outside the molds) and cover with a lid. Cook for 6-7 minutes, until bottoms are golden and pancakes have risen.
6. 6. Carefully flip the pancakes (still in molds) using a spatula. Add another tablespoon water to the skillet, re-cover, and cook for another 6-7 minutes.
7. 7. Remove from heat, gently remove molds, and serve immediately with powdered sugar and maple syrup.

Tips

• Use a very low heat to prevent burning; the pancakes need gentle steam to rise.
• If you don't have ring molds, you can form tall pancakes by spooning batter into mounds, but they may not be as tall.
• Serve immediately as they deflate quickly.

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