Name: Japanese Soufflé Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 large Egg yolks; 2 large Egg whites (chilled); 1.5 tablespoons Whole milk; 0.25 teaspoon Vanilla extract; 0.25 cup Cake flour; 0.5 teaspoon Baking powder; 2 tablespoons Granulated sugar; 1 teaspoon Vegetable oil (for the pan)

Breakfast & Brunch

Japanese Soufflé Pancakes

These towering, cloud-like pancakes are the ultimate breakfast indulgence, combining a delicate sweetness with a texture that literally melts in your mouth. Perfect for a slow Sunday morning, they are as beautiful to look at as they are delicious to eat.

Prep

20m

Cook

20m

Serves

Calories

310kcal

Qty	Ingredient
2 large 36 g	Egg yolks
2 large 66 g	Egg whites (chilled)
1.5 tablespoons 22 ml	Whole milk
0.25 teaspoon 1 ml	Vanilla extract
0.25 cup 32 g	Cake flour
0.5 teaspoon 2 g	Baking powder
2 tablespoons 25 g	Granulated sugar
1 teaspoon 5 ml	Vegetable oil (for the pan)

2 Method

Step 1. Separate the egg yolks and egg whites into two different bowls. Place the egg whites in the freezer for about 10 minutes to get them very cold but not frozen.

Step 2. In the yolk bowl, whisk together the egg yolks, milk, and vanilla extract until well combined. Sift in the cake flour and baking powder, then whisk gently until the batter is smooth. Do not overmix.

Step 3. Remove egg whites from the freezer. Using a hand mixer, beat the whites until they become frothy. Gradually add the sugar one-third at a time while continuing to beat at high speed until stiff, glossy peaks form.

Step 4. Add 1/3 of the whipped egg whites into the yolk mixture and whisk gently to lighten it. Then, using a silicone spatula, gently fold the remaining egg whites into the batter in two batches. Be careful not to deflate the air bubbles.

Step 5. Lightly grease a non-stick pan with vegetable oil and heat on the lowest possible setting. Scoop large mounds of batter onto the pan (about 3 scoops per pancake, stacked vertically).

Step 6. Add 1 teaspoon of water to the empty spaces in the pan and cover immediately with a lid. Steam for 5-6 minutes.

Step 7. Carefully flip the pancakes over. Add another teaspoon of water, cover again, and cook for another 5 minutes until the center is set.

Step 8. Serve immediately with a knob of butter, maple syrup, or fresh berries.

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Use cold egg whites to create a more stable meringue with smaller air bubbles.
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Cake flour is essential for the light, delicate texture; all-purpose flour will make them slightly tougher.
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The lowest heat setting is crucial—if the pan is too hot, the pancakes will burn before the center cooks through.
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Folding the meringue very gently is the key to maintaining the height of the pancakes.