Japanese Soufflé Pancake Recipe
Japanese soufflé pancakes are inspired by French soufflés, incorporating the same airy and delicate texture. This culinary creation gained popularity in Japan during the 2010s, largely thanks to cafés in Tokyo offering these whimsical stacks as a part of their menu.
Equipment
- Mixing bowls (2)
- Hand mixer or stand mixer
- Sifter
- Whisk
- Spatula
- Non-stick frying pan with a lid
- Measuring cups and spoons
- Ring molds (optional, for perfect shape)
Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon cream of tartar (optional, for stabilizing egg whites)
- 1 teaspoon vegetable oil or unsalted butter (for cooking)
- Powdered sugar, fresh fruit, or whipped cream for serving
Instructions
- Separate the EggsCarefully separate the egg whites from the yolks. Place the whites in a clean, grease-free bowl, as any fat can prevent the whites from whipping properly.
- Prepare the Batter BaseIn a bowl, whisk the egg yolks with milk and vanilla extract until smooth.Sift in the all-purpose flour and baking powder, then gently mix until well combined.
- Whip the Egg WhitesUsing a hand or stand mixer, beat the egg whites on medium speed until foamy.Add the cream of tartar if using, then gradually incorporate the sugar, one tablespoon at a time.Continue beating until stiff peaks form (the peaks should stand upright when the whisk is lifted).
- Combine the MixturesGently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Use a spatula and fold carefully to retain the airiness.Repeat with the remaining egg whites in two additions, folding until just combined. Avoid overmixing, as this can deflate the batter.
- Heat the PanHeat a non-stick frying pan over the lowest heat setting and lightly grease with oil or butter.If using ring molds, place them in the pan and grease their interiors.
- Cook the PancakesSpoon the batter into the pan or molds, piling it high to achieve the characteristic height.Cover the pan with a lid and cook for 4-5 minutes on one side. This allows the pancakes to steam and rise.Gently flip the pancakes and cook for another 4-5 minutes until golden brown and fully set.
- Serve and EnjoyCarefully remove the pancakes from the pan and serve warm. Top with powdered sugar, fresh fruit, whipped cream, or syrup for the ultimate treat.