Description
Easy Fluffy Japanese Soufflé Pancakes are soft, tall, and airy pancakes made with whipped egg whites for a delicate cloud-like texture. Perfect for breakfast or brunch.
Ingredients
2 large eggs separated
1½ tablespoons whole milk
¼ teaspoon vanilla extract
¼ cup cake flour
½ teaspoon baking powder
2 tablespoons granulated sugar
1 tablespoon neutral oil
2 tablespoons water
½ cup heavy whipping cream optional
1½ tablespoons sugar for whipped cream
Powdered sugar
Fresh berries
Maple syrup
Instructions
1. Separate eggs into yolks and whites and chill egg whites for 15 minutes
2. Mix egg yolks with milk and vanilla then whisk in cake flour and baking powder
3. Beat egg whites until foamy then gradually add sugar and whip until stiff peaks
4. Fold meringue gently into yolk batter
5. Heat a lightly oiled pan on low heat
6. Spoon tall batter mounds into the pan
7. Add a little water and cover to steam cook 6–7 minutes
8. Flip pancakes carefully and cook another 4–5 minutes
9. Serve warm with whipped cream berries and maple syrup
Notes
Cook pancakes on low heat
Fold meringue gently
Serve immediately for best texture
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan cooking
- Cuisine: Japanese