Japanese Soufflé Pancakes
Light, tall, and cloud-like pancakes with a melt-in-your-mouth texture, perfect for a cozy brunch.
Ingredients
For the Batter
- 4 large eggs 4 large eggs, separated Use large eggs as older eggs separate more cleanly.
- 2 tablespoons 2 tablespoons milk Any cow’s milk works; for dairy-free, use unsweetened almond or oat milk.
- 1 teaspoon 1 teaspoon vanilla extract Pure vanilla gives the best flavor.
- 1 tablespoon 1 tablespoon sugar You can reduce to 3/4 tablespoon for less sweetness.
- 1/2 cup 1/2 cup all-purpose flour For a lighter crumb, sift the flour first.
- 1/2 teaspoon 1/2 teaspoon baking powder Don't skip — it gives extra lift.
- a pinch A pinch of salt
For Cooking and Serving
- Butter (for cooking) Use a neutral oil if butter browns too fast.
- Maple syrup (for serving) Classic accompaniment.
- Fresh fruit or whipped cream (optional for serving) Add for extra indulgence.
Instructions
Preparation
- Separate the egg whites and yolks into two clean bowls.
- In the yolk bowl, whisk the egg yolks with milk and vanilla extract until smooth.
- Sift in flour, baking powder, and salt into the yolk mixture. Mix gently until combined.
Whipping the Egg Whites
- In another bowl, whisk the egg whites until soft peaks form.
- Gradually add sugar, whisking until stiff, glossy peaks appear.
Combining Batters
- Add one-third of the whipped egg whites to the yolk batter and mix gently.
- Fold in the remaining egg whites in two portions with a gentle lift-and-turn motion.
Cooking the Pancakes
- Heat a non-stick skillet over low heat and lightly grease with butter.
- Spoon large dollops of batter into the skillet, leaving space for steam.
- Cover with a lid and cook for 3–4 minutes until golden.
- Carefully flip each pancake and cook for another 3–4 minutes covered.
Notes
Serve immediately for the best texture and top with your choice of syrups or fruit.