Fluffy Japanese Soufflé Pancakes Recipe
Delightfully airy and tall, these Fluffy Japanese Soufflé Pancakes are a perfect breakfast treat. Made with a light meringue folded into a rich batter, they cook slowly on the stovetop to achieve a golden brown exterior and a soft, cloud-like interior. Served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, these pancakes are both visually stunning and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving (2 to 3 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Pancake Batter
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar or lemon juice
- 2 tablespoons granulated sugar
- Oil (any neutral oil for cooking)
Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
To Serve
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate Eggs: Carefully separate the egg whites from the yolks into two different bowls, ensuring that the yolks remain intact and there is no egg white mixed into them.
- Prepare Yolk Mixture: Add milk, vanilla extract, and optional lemon zest to the egg yolks. Whisk briefly until combined, then sift in the flour and baking powder. Whisk the mixture until smooth and free of dry flour. Set aside.
- Beat Egg Whites: Add white vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar a little at a time while increasing speed to medium high, beating until stiff peaks form.
- Fold Meringue into Batter: Add one-third of the stiff peak meringue into the yolk batter and gently fold with a rubber spatula until evenly combined and no streaks remain. Add the remaining meringue and fold gently but thoroughly to combine without overmixing, which could deflate the batter.
- Prepare for Cooking: Use a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter, aiming to keep it tall for best presentation.
- Heat Pan: Preheat a large nonstick pan over low heat and lightly grease it with oil, wiping away any excess. Electric stovetop is preferred for consistent heat.
- Cook Pancakes – Side One: Place 2 to 3 mounds of batter into the pan, keeping them tall. Cover the pan with a lid and cook for about 7 to 8 minutes until the bottoms are golden brown and set.
- Cook Pancakes – Side Two: Carefully flip the pancakes, cover again, and cook for another 5 to 6 minutes until the other side is golden brown and pancakes are cooked through.
- Optional Sweetened Whipped Cream: In a cold bowl, combine heavy cream, sugar, and vanilla extract. Whisk by hand or with a mixer starting at low speed to avoid splashing, then increase speed until firm peaks form. Refrigerate until serving.
- Serve: Plate pancakes immediately and top with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup. Enjoy while warm for best texture and taste.
Notes
- Use low heat when cooking to ensure pancakes cook through without burning outside.
- Be gentle when folding meringue into the batter to maintain the airy texture.
- Keeping the batter tall when scooping or piping helps achieve the signature soufflé pancake height.
- If you don’t have a piping bag, a large spoon or cookie scoop works fine to form mounds.
- Make sure the heavy cream for whipped cream is very cold for best whipping results.
- You can substitute white vinegar with lemon juice when whipping the egg whites.
- Serve immediately for optimal fluffiness; these pancakes are best eaten fresh.
Find it online: https://bitezly.com/fluffy-japanese-souffle-pancakes-recipe-3/
