Fluffy Japanese Soufflé Pancakes
Ingredients
- 2 large eggs
50 g each w/o shell
- 1½ Tbsp whole milk
- ¼ tsp pure vanilla extract
- ¼ cup cake flour
- ½ tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral oil)
(for greasing the pan
- 2 Tbsp water)
(for steaming
- ½ cup heavy cream
whipping
- 1½ Tbsp sugar)
(add more if you like it sweeter
- 1 Tbsp confectioners’ sugar
- fresh berries)
(strawberries, blueberries, etc.
- maple syrup
Directions
- 1
Gather all the ingredients. I highly encourage you to use metric measurements using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. You will also need a 12-inch nonstick frying pan (large enough to cook 3 pancakes at the same time) with a lid. It‘s also nice to have an infrared thermometer gun to check the temperature of the frying pan.
- 2
If you‘d like to serve the Fluffy Japanese Soufflé Pancakes with optional fresh whipped cream, make it now. First, prepare an ice bath: Put ice cubes and water in a large bowl and place a clean and dry medium bowl on top of the ice water. Add ½ cup heavy (whipping) cream and 1½ Tbsp sugar to the medium bowl to keep them cold.
- 3
Separate 2 large eggs (50 g each w/o shell) into whites and yolks in two different bowls. Put the bowl with the egg whites in the freezer for 15 minutes. Why do we partially freeze the egg whites? Please read why in my post 2 Tips to Make Perfect Meringue (Egg Whites).
- 4
After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer (you can also use a stand mixer or balloon whisk).
- 5
Take one-third of the egg white meringue and add to the egg yolk mixture. Whisk together by hand (don’t worry too much about breaking air bubbles at this point).
- 6
Keep your nonstick frying pan heated to 300ºF (150ºC) at all times over low heat. Remember, each pancake gets roughly four small scoops of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon (that’s bigger than a regular spoon—probably 2–3 Tbsp). Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.
- 7
Place the optional fresh whipped cream on the pancakes and top with fresh berries. Dust your Fluffy Japanese Soufflé Pancakes with 1 Tbsp confectioners’ sugar and drizzle with maple syrup. Enjoy!
- 8
For the fluffiest texture, I recommend making these soufflé pancakes just before serving. If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days.
Fluffy Japanese Soufflé Pancakes
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About this Recipe
Imagine a breakfast so light, so ethereal, it feels like eating clouds. Our Fluffy Japanese Soufflé Pancakes deliver that exact dream, transforming simple ingredients into a truly unforgettable morning treat that's perfect for any special occasion.
This recipe stands out by guiding you to achieve that signature pillowy soft texture. It's all about balancing the delicate structure of the egg whites with the right blend of flour and leavening, ensuring each bite is melt-in-your-mouth delicious and perfectly airy, setting it apart from traditional pancakes.
Prepare your taste buds for an incredibly delicate, melt-in-your-mouth experience. These Fluffy Japanese Soufflé Pancakes are remarkably light, possessing a subtle sweetness that pairs wonderfully with your chosen toppings. The texture is akin to a cottony cloud—exceptionally soft and airy, offering a delightful and unique contrast to denser breakfast fare. While they require a touch of finesse, the reward is a truly luxurious breakfast or brunch.
These decadent pancakes are wonderful as-is, but you can easily tailor them. For a slightly different flavor profile, consider a dash of almond extract in place of pure vanilla extract. While the recipe suggests fresh berries and maple syrup, try a dusting of cocoa powder or a dollop of fruit compote. You can also adjust the sweetness of the homemade whipped cream to your liking by adding more or less sugar.
These Fluffy Japanese Soufflé Pancakes are perfect for a special weekend brunch, a delightful celebratory breakfast, or simply when you're craving something truly extraordinary. Serve them immediately with generous dollops of homemade whipped cream, a scattering of fresh berries like strawberries and blueberries, and a drizzle of rich maple syrup for an elegant presentation.