Here’s a recipe for Fluffy Japanese Soufflé Pancakes—pillowy, jiggly, and perfect for brunch. 🥞✨
🥞 Fluffy Japanese Soufflé Pancakes
Ingredients (Makes 2–3 pancakes)
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2 large egg yolks
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3 large egg whites
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2 tablespoons milk
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½ teaspoon vanilla extract
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2 tablespoons granulated sugar
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¼ cup all-purpose flour
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¼ teaspoon baking powder
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Butter or oil (for greasing pan)
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Maple syrup, powdered sugar, or fresh fruit for serving
Instructions
1. Separate eggs
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Place yolks in one bowl and whites in another.
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Ensure bowls are clean and dry—any fat can prevent meringue from whipping.
2. Make batter
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Whisk yolks with milk and vanilla.
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Sift in flour and baking powder; mix until smooth.
3. Make meringue
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Beat egg whites until foamy.
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Gradually add sugar and continue beating until stiff peaks form.
4. Fold meringue
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Gently fold 1/3 of the meringue into the yolk batter to lighten it.
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Then fold in the remaining meringue carefully—do not deflate it.
5. Cook pancakes
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Heat a non-stick skillet over low heat and lightly grease with butter.
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Scoop batter (about ½ cup) into the pan.
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Cover with a lid and cook 5–6 minutes, until bottom is golden.
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Flip carefully and cook another 4–5 minutes with lid on.
6. Serve
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Stack pancakes and top with maple syrup, powdered sugar, whipped cream, or fresh berries.
🌟 Tips
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Low and slow cooking is key to keep pancakes fluffy and prevent burning.
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Use a ring mold if you want perfectly round, tall pancakes.
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Make sure meringue is stiff but not dry for the best rise.
Variations
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Chocolate: Fold in 1–2 teaspoons cocoa powder.
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Matcha: Add 1 teaspoon matcha powder to yolk mixture.
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Berry compote: Serve with a simple warm berry sauce.
I can also give a step-by-step tip to get pancakes extra tall and perfectly jiggly, which many people struggle with.