Description
These ultra-fluffy Japanese soufflé pancakes are crispy on the edges, soft in the middle, and melt in your mouth. They require only simple pantry ingredients and basic equipment, making them a perfect quick meal for breakfast or dinner.
Ingredients
Scale
- 2 large eggs (separated, room temperature)
- 2 tablespoons milk (whole milk recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour (sifted)
- 1 tablespoon cornstarch
- 2 tablespoons granulated white sugar
- ½ teaspoon cream of tartar (or lemon juice)
- 1 tablespoon butter or oil (for greasing)
- 1–2 tablespoons water (for steam)
- Maple syrup (for serving)
- Powdered sugar (optional, for serving)
- Fresh berries (optional, for serving)
Instructions
- Separate the eggs carefully, ensuring no yolk gets into the whites. Place yolks in a medium bowl and whites in a large, clean, grease-free bowl.
- To the egg yolks, add milk, vanilla extract, and sugar. Whisk until smooth.
- Sift in the flour and cornstarch. Whisk again until you have a smooth, lump-free batter. Set aside.
- Add cream of tartar to the egg whites. Using an electric hand mixer on medium-high speed, beat until stiff peaks form (glossy marshmallow fluff).
- Take one-third of the whipped egg whites and fold them into the yolk mixture using a rubber spatula to loosen it.
- Gently fold in the remaining egg whites. Stop when just a few streaks of white remain; do not overmix.
- Heat a non-stick skillet over low heat. Add butter/oil and grease the pan and the sides about 1 inch up.
- Scoop ½ cup of batter into the center, shaping it into a 3-4 inch round circle.
- Reduce heat to low-low. Cover with a tight-fitting lid and cook for 6-7 minutes without peeking.
- After 6 minutes, carefully add 1-2 tablespoons of water to the pan and immediately cover again. Cook for another 3-4 minutes.
- Check if the bottom is golden brown. Carefully flip the pancakes.
- Cook the other side for 1-2 minutes covered until set and springy to the touch.
- Serve immediately with warm maple syrup, powdered sugar, and/or fresh berries.
Notes
Ensure egg whites are at room temperature for best whipping results. Use a clean, grease-free bowl for egg whites. Low heat is crucial to cook the inside without burning the outside. Adding water creates steam which helps the pancakes rise. Serve immediately as they deflate quickly. Do not microwave leftovers as they become rubbery.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 12
Keywords: Japanese soufflé pancakes, fluffy pancakes, breakfast for dinner, easy breakfast, kid-friendly recipes, quick meals, vegan options, gluten-free options