Fluffy Souffle Pancakes
Master the legendary sky-high, jiggly Japanese souffle pancakes that melt in your mouth like a sweet cloud.
Ingredients
- 2 Large eggs (separated
- whites must be ice-cold)n1.5 tbsp Milkn1/4 tsp Vanilla extractn3 tbsp All-purpose flourn1/2 tsp Baking powdern2 tbsp Granulated sugarn1 tsp Cooking oiln2 tbsp Water for steamingnButter and maple syrup for serving
Instructions
- Step 1: In a small bowl, whisk the 2 egg yolks, milk, and vanilla until creamy.
- Sift in the flour and baking powder, mixing gently into a thick paste.nStep 2: In a completely clean, oil-free bowl, beat the ice-cold egg whites, adding the sugar in three stages, until stiff, glossy peaks form.
- This meringue is the foundation of the fluffiness.nStep 3: Gently fold 1/3 of the meringue into the yolk paste to loosen it.
- Add the remaining meringue and fold extremely gently with a spatula so you don’t deflate the air bubbles.nStep 4: Grease a non-stick pan over ultra-low heat.
- Scoop two tall mounds of batter onto the pan.
- Add 1 tbsp of water to the empty spaces, cover instantly with a lid, and steam for 5-6 minutes.nStep 5: Remove lid, add another scoop of batter on top of each pancake to make them taller, flip carefully, add 1 tbsp water, cover, and steam for 5 minutes until golden and cooked through.
- Serve immediately.
Notes
“💡 Omotenashi Tip: Keeping the egg whites ice-cold before beating creates a significantly more stable meringue that won’t collapse on the hot pan!”
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