Description
Learn to make incredibly fluffy Japanese Soufflé Pancakes that are light as air and a delightful treat for brunch.
Ingredients
Scale
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/4 cup milk
- 1/4 cup granulated sugar, divided
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
- Butter or oil for greasing the pan
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a separate bowl, whisk together the egg yolks and milk until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar, if using.
- Gradually add the granulated sugar to the egg whites while continuing to beat, until stiff, glossy peaks form.
- Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it.
- Carefully fold the remaining egg whites into the batter until no streaks of egg white remain. Be gentle to keep the batter airy.
- Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. You can use a ring mold or build up the batter to create height.
- Add a tablespoon or two of water to the skillet and immediately cover with a lid. Cook for about 5-7 minutes, until the bottoms are golden brown.
- Carefully flip the pancakes and cook for another 5-7 minutes, covered, until cooked through and fluffy.
- Serve immediately, dusted with powdered sugar and with maple syrup if desired.
Notes
- Using cake flour is essential for achieving the light and fluffy texture.
- Ensure your egg whites are at room temperature for best volume when whipping.
- Cook the pancakes over very low heat to prevent them from burning before the inside is cooked.
- A ring mold can help you achieve the signature tall, round shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 250-300
- Sugar: Approx. 15-20g
- Sodium: Approx. 150-200mg
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 3-5g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 1-2g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 80-100mg