Introduction
If you've ever seen those tall, jiggly pancakes that look like clouds on a plate, you've likely come across Japanese soufflé pancakes. Unlike traditional pancakes, these delicate treats are incredibly airy, thanks to the whipped egg whites that create their signature fluffiness.
Whether you're making them for breakfast, brunch, or a special treat, this guide will help you master the perfect soufflé pancake.
Why Are Japanese Soufflé Pancakes Special?
Unlike American-style pancakes, which are dense and hearty, Japanese soufflé pancakes are incredibly light and pillowy. The secret lies in the meringue—whipped egg whites that give them their height and texture. They’re cooked slowly over low heat, which allows them to rise beautifully without collapsing.
Ingredients
To make these cloud-like pancakes, you will need:
For the Pancakes:
2 large eggs, separated
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/4 cup (30g) all-purpose flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar (optional, helps stabilize the meringue)
1 teaspoon vegetable oil (for cooking)
For Serving:
Maple syrup
Powdered sugar
Fresh berries
Whipped cream
Step-by-Step Instructions
Step 1: Prepare the Egg Whites
Separate the egg yolks from the egg whites, ensuring no yolk gets into the whites.
In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed.
Once the egg whites become frothy, add the cream of tartar (if using) and continue beating.
Gradually add the sugar while beating until stiff peaks form. The meringue should be glossy and hold its shape.
Step 2: Prepare the Batter
In a separate bowl, whisk the egg yolks, milk, and vanilla extract until smooth.
Sift in the flour and baking powder, then mix until just combined. Do not overmix.
Gently fold the meringue into the batter in three additions, using a spatula. Be careful not to deflate the air.
Step 3: Cook the Pancakes
Heat a non-stick pan over low heat and lightly grease it with vegetable oil.
Using a spoon or piping bag, scoop the batter onto the pan in tall, round mounds.
Cover the pan with a lid and cook for about 4-5 minutes.
Carefully flip the pancakes using a spatula and cook for another 4-5 minutes.
Remove from heat once they are golden brown and cooked through.
Step 4: Serve and Enjoy
Stack the pancakes and dust with powdered sugar.
Drizzle with maple syrup and top with fresh berries.
Add whipped cream for an extra indulgent touch.
Tips for Perfect Japanese Soufflé Pancakes
Whip the egg whites properly – Stiff peaks are crucial for maintaining the pancakes’ structure.
Fold gently – Overmixing will deflate the batter and result in flat pancakes.
Cook on low heat – High heat will burn the outside before the inside is fully cooked.
Cover while cooking – Traps steam and helps the pancakes rise evenly.
Use a ring mold for perfect shape – Helps keep the batter tall and round.
Frequently Asked Questions
1. Why did my soufflé pancakes deflate?
Deflation can occur if the meringue wasn’t whipped properly or if the batter was overmixed, breaking down the air pockets.
2. Can I make soufflé pancakes without cream of tartar?
Yes! While cream of tartar helps stabilize the egg whites, you can substitute it with a few drops of lemon juice or vinegar.
3. How do I know when the pancakes are done?
They should be golden brown on the outside and firm but bouncy to the touch. You can insert a toothpick—if it comes out clean, they’re done.
4. Can I store leftover pancakes?
These pancakes are best enjoyed fresh, but you can refrigerate them for up to 24 hours and reheat them gently in a pan.
5. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Conclusion
Japanese soufflé pancakes may require a bit of patience, but the results are absolutely worth it. With the right technique, you’ll be able to create these soft, jiggly, and delicious pancakes at home. Try them out and impress your family and friends with this delightful treat!
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