Description
Delight in the airy and fluffy texture of Japanese Soufflé Pancakes, a light and tender breakfast treat made by folding whipped meringue into a smooth batter and gently cooking on low heat. These pancakes are thick, jiggly, and melt-in-your-mouth soft, perfect for a luxurious weekend breakfast or brunch.
Ingredients
Scale
For the Batter
- 1 egg yolk (18g)
- 1 tbsp sugar (12g)
- 2 tbsp milk (30g)
- 3 tbsp flour (30g)
- 1/4 tsp baking powder (1g)
For the Meringue
- 2 large egg whites (60g)
- 1/8 tsp cream of tartar (0.4g)
- 1.5 tbsp sugar (18g)
Instructions
- Prepare the yolk mixture: Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Gradually add the milk in small batches while continuing to whisk. Sift the flour and baking powder over the yolk mixture, then whisk thoroughly to combine into a smooth, lump-free batter.
- Make the meringue: In a clean bowl, whip the egg whites with cream of tartar until frothy and pale. Slowly add 1.5 tablespoons of sugar in intervals while whisking until you achieve a glossy, thick meringue that holds stiff peaks. Be careful not to overwhip to avoid drying out the meringue.
- Fold meringue into batter: Gently fold one-third of the meringue into the yolk batter to lighten it. Then fold in half of the remaining meringue carefully, whisking lightly to blend without deflating. Transfer the yolk batter back into the remaining meringue and fold everything together with a spatula until homogeneous and very airy.
- Prepare the pan: Warm a large non-stick frying pan over low heat. Lightly brush the surface with oil and spread it thinly using a paper towel to leave only a light film, preventing sticking but avoiding frying too quickly.
- Cook the first side: Scoop the batter onto the pan using an ice cream scoop or measuring cup, making one or two pancakes depending on pan size. Cover the pan with a lid and cook gently on low heat for 4-5 minutes, letting the pancakes slowly rise and set.
- Add height and cook more: Remove the lid and carefully spoon more batter on top of each pancake to increase thickness. Cover again and cook for another 4-5 minutes. Check gently underneath; pancakes should be golden and release easily from the pan.
- Final cooking and fluff up: For any remaining batter, stack it onto the pancakes and carefully flip the entire stack over. Cover and cook for an additional 5-6 minutes to allow the pancakes to puff up taller and become extra fluffy.
- Serve: Once cooked through and golden, transfer the soufflé pancakes gently to a plate. Serve immediately with powdered sugar, butter, whipped cream, and maple syrup for a decadent finish.
Notes
- Doubling the recipe is possible if your mixing bowl and pan size can accommodate it and if you can whip the meringue well.
- Maintaining low heat and covering the pan with a lid is essential for the pancakes to rise slowly without burning.
- Use a non-stick pan with only a light coating of oil to prevent sticking without frying; the goal is gentle, slow cooking.
- Be gentle when folding the meringue to preserve air and ensure the pancakes achieve their signature fluffiness.
Keywords: Japanese soufflé pancakes, fluffy pancakes, breakfast, dessert pancakes, soufflé, Japanese recipe, fluffy breakfast, meringue pancakes