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Japanese Soufflé Pancakes
Japanese Soufflé Pancakes
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Prep Time:
10 minutes
Cook Time:
23 minutes
Total Time:
33 minutes
Make impressive fluffy Japanese soufflé pancakes - cloud-like, airy, tall, and sweet. Your family will love them!
Ingredients:
  • 2 egg yolks and 4 egg whites (4 large eggs total), cold straight out of the fridge
  • 1/4 cup (33g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/16 teaspoon kosher salt
  • 2 tablespoons whole milk1 tablespoon avocado or canola oil, plus more for the skillet
  • 1 teaspoon cream of tartar
  • 1/4 cup (50g) sugar
Instructions:
  • Prepare the egg yolk mixture by separating 4 eggs—putting 4 egg whites in a large bowl and 2 egg yolks in another large bowl. Keep the 2 extra egg yolks for later. Chill the egg whites in the fridge. Combine the egg yolks with flour, baking powder, vanilla, salt, milk, and oil. Mix until smooth and set aside.
  • Preheat the skillet: Gently warm a large (12-inch) nonstick skillet over low heat, setting the stove to the lowest setting possible, around 1 on a scale of 0 to 10.
  • Prepare the meringue: Remove cold egg whites from the fridge and mix in cream of tartar. Whip with a hand mixer on medium-low for 30 seconds, or use a stand mixer. Increase the speed to medium, whisk for 1 minute, and slowly add sugar. Boost the speed to medium-high and continue whipping until glossy, billowy peaks form, about 5 minutes. The meringue is done when it holds firm peaks and can be inverted without falling out of the bowl.
  • Create the batter: Begin by adding 1/2 cup of the meringue into the yolk mixture and whisk gently. This will help mix in the remaining meringue smoothly. Next, fold in half of the leftover meringue using a spatula until mostly combined, leaving some white streaks visible. Finally, gently fold in the rest of the meringue, being careful not to overmix. Aim to keep the batter light and airy.
  • Prepare the pancakes: Lightly oil the skillet using a pastry brush. Spoon 3 equal portions of batter, about 3 generous tablespoons each, directly onto the skillet without spreading them out. Pour 1 tablespoon of water onto a spot away from the pancakes to create steam. If the water evaporates too quickly, reduce the heat. Cover with a lid and cook for 10 minutes on low heat without peeking. Refrigerate any leftover batter for later use.
  • After 10 minutes, add 1 tablespoon of batter on top of each pancake. Gently slide a thin spatula underneath the pancake when it easily releases from the skillet. Carefully flip all pancakes and cover the skillet to cook for 8 more minutes until deep golden brown and easily released from the skillet.
  • Serve the pancakes immediately to enjoy them at their best. The pancakes may deflate slightly, but that's totally normal. Repeat the cooking process for the remaining pancakes. If you enjoyed the recipe, please share your feedback with us by leaving a rating!

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