Description
These Japanese soufflé pancakes are light, fluffy, and impossibly soft—like biting into a sweet, jiggly cloud. Made by folding whipped egg whites into a delicate yolk batter, they rise tall and airy, creating the perfect café-style breakfast or brunch treat right at home.
Ingredients
-
2 large eggs, separated
-
2 tablespoons (25 g) sugar
-
2 tablespoons (30 ml) milk
-
1/2 teaspoon vanilla extract
-
1/3 cup (40 g) cake flour, sifted
-
1/4 teaspoon baking powder
-
1/4 teaspoon cream of tartar (or lemon juice)
-
Neutral oil or butter, for greasing
-
Powdered sugar, syrup, or whipped cream, for serving
Instructions
-
Separate egg whites and yolks into two clean bowls.
-
Whisk yolks with sugar until pale and creamy, then add milk and vanilla.
-
Sift in cake flour and baking powder, stirring until smooth.
-
In another bowl, beat egg whites with cream of tartar until stiff peaks form.
-
Gently fold the meringue into the yolk mixture in three batches to keep the batter airy.
-
Lightly oil a nonstick pan and heat over low heat. Scoop batter into round mounds using a large spoon or piping bag.
-
Cover the pan with a lid and cook for 4–5 minutes. Add a bit more batter on top for extra height, cover, and cook another 4–5 minutes.
-
Carefully flip each pancake using two spatulas, cover again, and cook another 3–4 minutes until golden and set.
-
Serve immediately with powdered sugar, syrup, and fresh fruit.
Notes
Use room-temperature eggs for easier whipping and a more stable meringue.
Keep the heat low to cook through without burning.
Serve pancakes immediately; they deflate as they cool.
Add your favorite toppings like berries, whipped cream, or matcha syrup for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 95 mg