Japanese Soufflé Pancakes
Light, airy pancakes that are tall and pillow-like, perfect for a show-stopping brunch or a special breakfast in bed.
Ingredients
Main Ingredients
- 2 large large eggs, separated Room temperature yields best volume
- 2 tablespoons milk Any kind; whole milk = richer flavor
- 1/4 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1 tablespoon sugar Divide between yolks and whites as preferred
- a pinch salt
- Butter Butter for cooking
- Syrup, fresh fruit, or whipped cream for serving
Instructions
Preparation
- Separate the eggs. Put the whites into a perfectly dry, grease-free bowl.
- Whisk the yolks with 2 tablespoons milk, 1 tablespoon sugar, and a pinch of salt until smooth.
- Sift in the flour and baking powder. Stir gently until you have a lump-free batter.
- Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
- Fold one-third of the whipped whites into the yolk batter to loosen it.
- Fold in the remaining whites in two additions. Stop as soon as streaks disappear.
Cooking
- Heat a non-stick skillet over the lowest heat possible and lightly butter the surface.
- Spoon or pipe batter into ring molds on the skillet to your desired height.
- Cover the pan with a lid and cook for 4-5 minutes. Remove the ring mold carefully, flip the pancake gently, and cook another 4-5 minutes covered until both sides are golden and the center is set.
- Stack immediately and serve with syrup, fresh fruit, or whipped cream.
Notes
For dairy-free, use almond or oat milk and a dairy-free butter. For gluten-free, substitute 1:1 gluten-free flour, but expect slightly different texture. This technique relies on egg whites for lift.