Japanese Soufflé Pancakes are the ultimate treat for breakfast or brunch, offering a melt-in-your-mouth texture that’s both light and fluffy. Made with whipped egg whites folded into a delicate batter, these pancakes rise tall and golden, creating an impressive, cloud-like dish. Whether topped with powdered sugar, whipped cream, or fresh berries, they’re sure to impress your family and friends. Follow this simple recipe for perfect soufflé pancakes every time!
Indulge in the delicate and airy perfection of Japanese Soufflé Pancakes! These fluffy, cloud-like pancakes are a showstopper for breakfast, brunch, or even dessert. Made by folding whipped egg whites into a silky batter, they rise tall and golden, delivering a melt-in-your-mouth texture that’s as beautiful as it is delicious.
INGREDIENTS
- Eggs: 2 large, separated for yolks and whites
- Milk: 2 tbsp, to create a smooth batter
- All-Purpose Flour: 1/4 cup, sifted for lightness
- Baking Powder: 1/2 tsp, for a gentle rise
- Cream of Tartar: 1/4 tsp, optional, to stabilize the egg whites
- Granulated Sugar: 3 tbsp, added to egg whites for sweetness
- Vanilla Extract: 1/2 tsp, optional, for flavor
- Butter or Oil: For greasing the pan and molds
INSTRUCTIONS
- Step 1:
- In a bowl, whisk the egg yolks, milk, and vanilla extract until smooth and well combined.
- Step 2:
- Sift in the flour and baking powder, mixing gently until the batter is just combined. Do not overmix.
- Step 3:
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Step 4:
- Gently fold the whipped egg whites into the yolk mixture in three parts, ensuring the batter stays airy and light.
- Step 5:
- Grease a non-stick pan and place it over low heat. Position greased ring molds in the pan for tall, round pancakes.
- Step 6:
- Spoon the batter into the molds, filling each 2/3 full. Cover the pan with a lid and cook for 4-5 minutes, until the bottom is golden brown.
- Step 7:
- Flip the pancakes gently within the molds and cook for another 3-4 minutes, covered, until cooked through.
- Step 8:
- Remove the pancakes from the molds and serve warm with your favorite toppings, such as powdered sugar, whipped cream, fresh berries, or syrup.
Serving and Storage Tips
- Serve the pancakes immediately for the fluffiest texture.
- If making in advance, store in an airtight container in the refrigerator for up to 1 day. Reheat in a non-stick pan over low heat before serving.
Helpful Notes
- Ensure the pan stays on low heat to prevent the pancakes from browning too quickly before cooking through.
- If you don’t have ring molds, you can carefully spoon the batter into tall mounds and shape them gently.
Tips from Well-Known Chefs
- Chef Hiro suggests adding a teaspoon of matcha powder to the batter for a unique Japanese twist.
- Chef Marie recommends serving these pancakes with a drizzle of honey butter for an extra indulgent treat.