Japanese Souffle Pancakes
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.
Ultra-fluffy and jiggly Japanese souffle pancakes with a cloud-like texture achieved through carefully folded meringue.
Nutrition per serving
Ingredients
Batter
Meringue
Cooking
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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