🥞 Fluffy Japanese Soufflé Pancakes Recipe
📋 Ingredients (makes 2–3 pancakes):
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2 large eggs (separate whites and yolks)
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2 tbsp (15g) milk
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¼ tsp vanilla extract
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¼ cup (30g) all-purpose flour (sifted)
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½ tsp baking powder
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2½ tbsp (30g) granulated sugar
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Oil or butter (for greasing the pan)
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1 tbsp water (optional, for steaming in pan)
🧑🍳 Instructions:
1. Prepare the batter base:
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In a bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
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Sift in the flour and baking powder, and mix until combined. Set aside.
2. Make the meringue:
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In a clean, dry bowl, beat the egg whites with a hand mixer on medium speed.
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When they become foamy, gradually add the sugar in 3 additions.
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Increase to high speed and beat until stiff peaks form (the meringue should be glossy and hold its shape).
3. Fold the meringue into the yolk mixture:
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Start by adding ⅓ of the meringue into the yolk batter and mix gently to lighten it.
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Carefully fold in the remaining meringue in two parts, using a spatula, being careful not to deflate the mixture.
4. Cook the pancakes:
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Lightly oil a non-stick skillet and heat it over low heat.
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Scoop 2–3 tall mounds of batter onto the pan using an ice cream scoop or spoon.
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Add a splash of water (1 tbsp) to the pan and cover with a lid to let it steam (this helps fluff them up).
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Cook for about 4–5 minutes, then gently flip using a spatula.
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Add a bit more water and steam again for another 3–4 minutes.
5. Serve:
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Carefully remove from the pan. Serve immediately with whipped cream, berries, syrup, or powdered sugar.
✅ Tips:
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Use room temperature eggs for better volume in the meringue.
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Do not overmix when folding the meringue, or the pancakes will deflate.
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A ring mold can help if you want perfectly shaped, tall pancakes.
Would you like a vegan or gluten-free version too?