Japanese Souffle Pancakes
Light, fluffy, and jiggly pancakes made with whipped egg whites for a cloud-like texture. A popular Japanese-style brunch or dessert treat.
Ingredients
- 2 large eggs (separated)
- 1½ tbsp whole milk
- ¼ cup cake flour
- ½ tsp baking powder
- 2 tbsp sugar
- ¼ tsp vanilla extract
- 1 tbsp neutral oil (for greasing pan)
- 2 tbsp water (for steaming)
Optional Toppings:
- ½ cup whipped cream (heavy cream + sugar)
- Fresh berries (e.g., strawberries, blueberries)
- Maple syrup
- Confectioners’ sugar
Instructions
- Separate egg whites and yolks; chill whites for 15 minutes.
- Mix yolks, milk, vanilla; whisk in sifted cake flour and baking powder.
- Beat egg whites to stiff peaks, adding sugar gradually.
- Gently fold meringue into yolk batter.
- Preheat a nonstick pan to 300°F (low heat), grease lightly.
- Stack batter into tall mounds (3 scoops each); add water and steam.
- Cover and cook for 6–7 mins; flip gently.
- Add water again, cover, and cook another 4–5 mins.
- Serve warm with toppings.
Notes
Notes
- Only mix one batch at a time—batter deflates quickly.
- Beat egg whites to proper stiff peaks (glossy, not dry).
- Cook on low heat to avoid browning before fully cooked inside.
- Do not freeze; best eaten fresh.