Description
Master the art of making tall, airy, and jiggly Japanese soufflé pancakes with this step-by-step guide. These cloud-like pancakes are perfect for impressing brunch guests.
Ingredients
Scale
- 4 large eggs, room temperature
- 3 tablespoons (25g) cake flour
- 3 tablespoons (40g) granulated sugar
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 tablespoon unsalted butter, melted
- Maple syrup, for serving
- Optional toppings: fresh strawberries, blueberries, whipped cream
Instructions
- Separate the eggs, placing yolks in one bowl and whites in another. Ensure no yolk gets into the whites.
- Add 1 tablespoon of sugar to the egg yolks and whisk until pale and creamy.
- Whisk in the milk, vanilla extract, and melted butter until combined.
- Sift in the cake flour and whisk until the batter is smooth with no lumps.
- Add cream of tartar to the egg whites. Beat on medium-high speed until foamy.
- Add the remaining 2 tablespoons of sugar one tablespoon at a time while beating.
- Continue beating until stiff, glossy peaks form (about 3-5 minutes).
- Vigorously mix one-third of the egg whites into the yolk mixture to lighten it.
- Gently fold in the remaining egg whites using a silicone spatula until just combined and no white streaks remain.
- Heat a non-stick skillet over very low heat and grease with a small pat of butter.
- Spoon batter into the pan (using rings if desired), filling about 3/4 full.
- Cover the pan with a lid and add a tablespoon of water to the side to create steam.
- Cook covered for 7 minutes without peeking.
- Carefully flip the pancakes.
- Cover again and cook for another 5-7 minutes until golden brown and cooked through.
- Serve immediately while jiggly.
Notes
Room temperature eggs are essential for whipping. Ensure bowls are completely clean and grease-free. Cook on low heat to prevent burning before the inside is set. Do not peek under the lid during cooking. Serve immediately as they deflate quickly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6
- Sodium: 50
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 10
- Protein: 6
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, brunch recipe, easy breakfast, homemade pancakes