Description
Fluffy Japanese Soufflé Pancakes are soft, tall, and airy. They are a perfect breakfast or brunch treat with a delicate vanilla flavor.
Ingredients
Scale
- 2 large eggs, separated
- 1 tablespoon milk (preferably whole milk)
- ¼ teaspoon vanilla extract
- 2 tablespoons cake flour (lightly spooned and leveled)
- ¼ teaspoon baking powder
- 2½ tablespoons granulated sugar
- Neutral oil or unsalted butter, for greasing
- Powdered sugar
- Fresh berries
- Whipped cream or yogurt
- Maple syrup, honey, or chocolate drizzle
Instructions
- Place egg whites into a clean, grease-free bowl and refrigerate.
- Whisk egg yolks, milk, and vanilla. Sift in cake flour and baking powder; mix gently.
- Whip until foamy, then gradually add sugar and beat to stiff peaks.
- Fold meringue into yolk batter in 2–3 additions, keeping as much air as possible.
- Lightly grease a nonstick skillet on low heat. Place ring molds inside.
- Fill molds ¾ full. Add 1 tablespoon water to the pan and cover to steam.
- Steam-cook 4–5 minutes, flip gently, and cook another 4–5 minutes.
- Remove molds carefully and serve warm with toppings.
Notes
- Use fresh eggs for the best results.
- Ensure the bowl for egg whites is clean and dry.
- Adjust cooking time based on your stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Fluffy Japanese Souffle Pancakes