Description
Fluffy Japanese souffle pancakes rise to culinary perfection with delicate layers of cloud-like texture. Delightful clouds of whipped egg whites create a heavenly breakfast experience you’ll crave again and again.
Ingredients
Scale
Pancake Base:
- 2 large eggs
- 3 tbsp (45 ml) whole milk
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 2 tbsp (25 g) granulated sugar
Egg Whites:
- 2 large egg whites
- 3 tbsp (35 g) granulated sugar
Cooking and Serving:
- 1 tbsp (15 ml) unsalted butter
- 2 tbsp (30 ml) water
- 1 pinch salt
- 1 tsp (5 ml) vanilla extract
- Powdered sugar (for dusting)
- Maple syrup (optional)
- Whipped cream (optional)
Instructions
- Separate egg yolks and whites, placing yolks in a medium mixing bowl and whites in a clean, dry large bowl.
- Whisk egg yolks with milk until smooth and pale, ensuring no lumps remain.
- Sift flour and baking powder into the yolk mixture, gently folding until just combined.
- In a separate bowl, beat egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add sugar to egg whites, continuing to whip until stiff, glossy peaks develop, creating a meringue-like texture.
- Delicately fold one-third of the meringue into the yolk batter to lighten, then gently incorporate the remaining meringue, maintaining as much air as possible.
- Heat a non-stick skillet over low heat, adding a small amount of butter to lightly coat the surface.
- Pour batter into the skillet, creating tall, thick pancakes, and cover with a lid.
- Cook for approximately 3-4 minutes until bottom turns golden and bubbles form on top.
- Add water around the pancakes, quickly cover, and steam for an additional 2-3 minutes.
- Carefully flip pancakes and cook the other side for 2 minutes until fully set.
- Transfer to serving plates, dust with powdered sugar, and accompany with maple syrup or whipped cream if desired.
Notes
- Achieve cloud-like texture by meticulously separating egg whites, ensuring no yolk traces remain to prevent deflation during whipping.
- Control heat precisely using low temperature and lidded cooking method, allowing pancakes to rise slowly and maintain their signature fluffy height.
- Fold meringue gently using a bottom-to-top motion, preserving delicate air bubbles that create the signature souffle-like volume.
- Customize dietary preferences by substituting milk with almond or oat milk for lactose-free version, and using gluten-free flour blend for wheat-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 252
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 186 mg