Fluffy Japanese Soufflé Pancakes
Airy, jiggly pancakes with a custard-like center, inspired by Tokyo’s iconic cafes. Perfect for a special weekend brunch.
- Total Time: 25
Ingredients
Scale
- 2 large eggs, separated
- 3 tbsp cake flour (or all-purpose flour)
- 2 tbsp milk (dairy or plant-based)
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, stabilizes egg whites)
- Butter or oil for greasing
- Maple syrup and fresh berries to serve
Instructions
- Prep Batter: Whisk egg yolks, milk, and vanilla in a bowl. Sift in flour; mix until smooth.
- Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar; whip to stiff peaks.
- Fold: Gently fold egg whites into yolk mixture in 3 batches. Keep batter light.
- Cook: Heat a non-stick pan on low. Grease lightly, then add batter in tall mounds (use a ring mold for height). Cover and cook 5 mins. Flip carefully; cook 4-5 mins more.
- Serve: Dust with powdered sugar; top with berries and syrup.
Notes
- For extra height, use parchment paper rings as molds.
- Keep heat low to avoid browning.
- Prep Time: 15
- Cook Time: 10
- Category: breakfast and brunch recipes
Nutrition
- Serving Size: 2
- Calories: 120
- Fat: 3g
- Carbohydrates: 18g
- Protein: 4g
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