Description
Light, jiggly, and incredibly fluffy Japanese-style soufflé pancakes that are naturally gluten-free and ready in 30 minutes. Perfect for weekend brunches.
Ingredients
Scale
- 3 large eggs, separated (150g total)
- 60ml (1/4 cup) whole milk
- 15g (1 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 15g (2 tbsp) tapioca starch (or cornstarch)
- 30g (1/4 cup) gluten-free all-purpose flour (with xanthan gum)
- 30g (2 tbsp) granulated white sugar
- 1/4 tsp cream of tartar
Instructions
- Separate eggs, placing yolks in one bowl and whites in a clean, grease-free bowl. Melt butter and mix with milk and vanilla in a small jug.
- Sift flour, tapioca starch, and sugar into the yolk bowl. Add the milk mixture and whisk until a thick, smooth paste forms. Set aside.
- Add cream of tartar to egg whites. Beat on medium-high speed until foamy. Gradually add sugar while beating until stiff, glossy peaks form (3-4 minutes).
- Add one-third of the meringue to the yolk batter and whisk vigorously to lighten. Gently fold in the remaining meringue using a silicone spatula until no white streaks remain.
- Heat a medium non-stick skillet over low heat. Add a small pat of butter, let it foam, then wipe out most of it with a paper towel for a thin coating.
- Spoon batter into 4-5 circles in the pan. Cover with a lid and cook on low for 7 minutes without peeking.
- Carefully flip the pancakes. Cover again and cook for another 5-7 minutes until the centers spring back when pressed.
- Serve immediately while warm.
Notes
Low heat is essential to cook the center without burning the bottom. Do not open the lid during cooking to trap steam. Room temperature eggs whip better. These pancakes are best eaten immediately as they deflate quickly upon cooling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large pancake
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 8
Keywords: Japanese pancakes, gluten-free pancakes, soufflé pancakes, fluffy pancakes, brunch recipe, gluten-free breakfast, 30 minute recipes