Description
Fluffy and delicate Japanese Soufflé Pancakes characterized by their tall, airy texture and subtle sweetness, perfect for a special breakfast or brunch. These pancakes are made by folding whipped egg whites into a light batter, then cooking slowly on the stovetop to achieve their signature height and softness.
Ingredients
Egg Mixture
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- 1 tablespoon milk (whole or 2%)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 3 tablespoons cake flour
- 1/4 teaspoon baking powder
For Cooking and Serving
- Oil for greasing the pan
- Powdered sugar, for topping
- Maple syrup, for serving
- Fresh fruits, for garnish (such as berries or sliced bananas)
Instructions
- Separate Eggs: Carefully separate the egg whites and yolks into two different medium-sized bowls, ensuring no yolk contaminates the whites. Set the yolks aside for later use.
- Beat Egg Whites: Add cream of tartar to the egg whites. Using an electric mixer on low-medium speed, beat the whites until they become frothy with a cappuccino-like foam texture.
- Beat Until Stiff Peaks Form: Gradually add the sugar in two portions, mixing between additions. Increase mixer speed to medium-high and continue beating until the whites hold stiff peaks that curl slightly at the tips. Set aside the meringue.
- Make Egg Yolk Mixture: To the egg yolks, add milk and vanilla extract, and mix with the hand mixer until combined. Sift cake flour and baking powder into the yolk mixture and gently mix until smooth and lump-free.
- Fold Meringue into Egg Yolk Mixture: Add half of the whipped egg whites to the yolk batter, folding gently with a spatula until combined. Add the remaining meringue and carefully fold until the batter is smooth and uniform without streaks, being careful not to deflate the mixture.
- Heat Pan: Preheat a large non-stick pan over low to medium heat. Lightly grease with oil by spreading a thin layer using a folded paper towel and wiping away excess. Test readiness by flicking a drop of water onto the pan; it should sizzle.
- Scoop Batter: Using a large cookie scoop or 1/4 cup measuring cup, place a scoop of batter in the pan. Add a second scoop on top of the first to form a thick pancake. Repeat for the second pancake. Cover pan with a lid and cook for about 1 minute.
- Cook Pancakes: Remove lid and add a third scoop of batter on top of each pancake to increase height. Cover again and cook for 4-5 minutes, allowing pancakes to slowly rise and cook through gently.
- Flip Pancakes: When the pancake edges look set and a spatula slides under them easily without sticking, carefully flip each pancake by rolling it off the spatula. Cover and cook for another 3-4 minutes until fully cooked and golden on both sides.
- Garnish and Serve: Transfer pancakes to plates and immediately top with powdered sugar, fresh fruits, and maple syrup. Serve immediately to enjoy the maximum fluffiness as they will deflate over time.
Notes
- Use cake flour for a lighter pancake texture; all-purpose flour may make pancakes denser.
- Be gentle when folding the meringue into the yolk batter to maintain the airy texture.
- Cooking on low heat ensures pancakes cook fully without burning or browning too fast.
- The triple scoop technique helps achieve the signature tall soufflé height.
- Serve immediately as the pancakes will lose fluffiness if left to sit.
- You may use a non-stick pan or a cast iron pan with a good non-stick seasoning.
