Description
These ultra-fluffy Japanese soufflé pancakes are light, airy, and jiggly, achieved through a stable meringue technique. They are crisp on the outside and soft on the inside, making them an impressive weekend brunch treat.
Ingredients
Scale
- 1 cup (120g) self-rising flour
- 2 large egg yolks
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- Unsalted butter or cooking spray for the pan
Instructions
- Separate eggs, placing yolks in one bowl and whites in a separate, completely clean and dry bowl. Measure all ingredients beforehand.
- Whisk egg yolks, milk, vanilla extract, and melted butter until smooth. Sift in self-rising flour and whisk gently until just combined; set aside.
- Add cream of tartar to egg whites. Whip on medium speed until foamy, then gradually add sugar. Whip on high speed until stiff, glossy peaks form.
- Fold one-third of the meringue into the yolk mixture to lighten it. Gently fold in the remaining meringue using a silicone spatula until just combined; do not overmix.
- Heat a non-stick skillet over low-medium heat and grease lightly. Ladle batter into the pan, shaping into 1-inch tall circles.
- Cover the pan with a lid and cook for 3-4 minutes until bubbles form and edges set.
- Carefully flip pancakes, cover again, and cook for another 3-4 minutes until golden brown.
- Transfer to a plate and keep warm in a 200°F oven. Serve immediately with toppings.
Notes
Ensure egg whites are at room temperature for best volume. Use a clean bowl for whites to ensure proper whipping. Cook on low heat to prevent burning the bottom before the center is set. Do not press down on pancakes after flipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, brunch recipe, weekend breakfast, egg white meringue