How to Make the Perfect Japanese Souffle Pancakes
Japanese · Hard · 40 min · 2 servings
These incredibly tall and jiggly Japanese souffle pancakes are made by folding stiffly beaten meringue into a light batter, creating an airy and cloud-like texture unlike any traditional pancake. Cooked slowly over very low heat with a lid, they rise dramatically and deliver a soft and custardy interior that is truly extraordinary.
Why this recipe works
This Japanese Souffle Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 whole large eggs separated into yolks and whites
- 30 g all-purpose flour sifted
- 20 ml whole milk
- 1 tsp vanilla extract
- 40 g granulated sugar
- 0.5 tsp cream of tartar
- 1 tsp neutral oil for greasing
- 15 ml water for steaming
Step by step instructions
Step 1: Prepare the Yolk Batter
In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until combined. Sift in the all-purpose flour and whisk gently until just smooth with no lumps remaining. Do not overmix. Set the bowl aside while you prepare the meringue.
Step 2: Whip the Meringue
In a clean and completely grease-free bowl, add the egg whites and cream of tartar. Beat with a hand mixer on medium speed until foamy. Gradually add the granulated sugar one tablespoon at a time while increasing to high speed. Beat until stiff and glossy peaks form that hold their shape when the beaters are lifted.
Step 3: Fold and Combine
Add one third of the meringue to the yolk batter and gently stir to lighten the mixture. Add the remaining meringue in two additions, folding slowly with a spatula using a large J-shaped motion from the bottom of the bowl upward. Stop folding as soon as no white streaks remain to preserve as much air as possible.
Step 4: Cook the Pancakes
Lightly grease a non-stick skillet with oil and heat over the lowest possible flame. Spoon the batter into two tall mounds using a large spoon or ring molds if available. Add the water to the edge of the pan and immediately cover with a lid. Cook for 7 to 8 minutes until the bottoms are set and lightly golden.
Step 5: Flip and Finish
Very carefully slide a thin spatula under each pancake and flip gently in one smooth motion. Replace the lid and cook for another 5 to 6 minutes until the pancakes are cooked through and spring back lightly when touched. Transfer to plates immediately and serve with maple syrup, whipped cream, or fresh berries.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cream of tartar → a few drops of fresh lemon juice to stabilize the meringue
- all-purpose flour → cake flour for an even more tender texture
- whole milk → oat milk or almond milk for a dairy free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Getting any yolk or grease into the egg whites which prevents the meringue from whipping to stiff peaks
- Cooking over heat that is too high which sets the outside before the inside is cooked and causes collapse
- Deflating the batter by overmixing when folding the meringue which destroys the air bubbles responsible for the height
Nutrition facts
Per serving: 310 calories, 11g protein, 38g carbs, 12g fat, 1g fiber.
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