These Fluffy Japanese Soufflé Pancakes are light, airy, and melt-in-your-mouth delicious, offering a unique twist on traditional pancakes. Made with a delicate meringue folded into a rich egg yolk mixture, they rise high during cooking, creating an irresistibly soft texture. Served warm with optional fresh whipped cream, fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup, these pancakes are a perfect treat for breakfast or brunch. Their delicate fluffiness and cloud-like texture make them a fun and impressive dish to serve to family or guests!
Ingredients
For the Pancakes:
- 2 large eggs (about 50g each, without shell)
- 1½ tablespoons whole milk (whole milk recommended for best results)
- ¼ teaspoon pure vanilla extract
- ¼ cup cake flour (weigh or use the “fluff and sprinkle” method for accuracy)
- ½ teaspoon baking powder
- 2 tablespoons sugar
- 1 tablespoon neutral oil (for greasing the pan)
- 2 tablespoons water (for steaming)
For Fresh Whipped Cream (optional):
- ½ cup heavy whipping cream
- 1½ tablespoons sugar (adjust to taste)
For Toppings:
- 1 tablespoon confectioners’ sugar
- Fresh berries (such as strawberries, blueberries)
- Maple syrup
Instructions
- Preparation:
Gather all ingredients and tools. A 12-inch nonstick frying pan with a lid is ideal for cooking three pancakes at once. Using metric measurements is recommended for accuracy. - Optional Fresh Whipped Cream:
Prepare whipped cream if desired. Place a medium bowl over an ice bath. Add ½ cup heavy cream and 1½ tablespoons sugar, whisking on high speed until soft peaks form. Keep whipped cream chilled until ready to serve. - Make the Batter:
- Separate the egg whites and yolks into two bowls. Place the egg whites in the freezer for 15 minutes to help them whip into a stable meringue.
- In the bowl with egg yolks, add milk and vanilla extract. Whisk until thick and frothy.
- Sift cake flour and baking powder into the egg yolk mixture, and whisk gently until combined. Set aside.
- Make the Meringue:
- Remove the egg whites from the freezer. Beat with a hand or stand mixer until frothy, then slowly add the sugar in thirds, continuing to beat on high speed until stiff peaks form. The meringue should be glossy and firm.
- Combine Batter and Meringue:
- Add one-third of the meringue to the egg yolk mixture and whisk gently.
- Add half of the remaining meringue, folding gently with a whisk to avoid deflating the air bubbles.
- Finally, fold the egg yolk mixture back into the remaining meringue until just combined, taking care not to overmix.
- Cook the Pancakes:
- Preheat the frying pan over low heat (300°F/150°C). Lightly grease with oil, wiping away excess with a paper towel.
- Using a small ladle or large spoon, scoop batter into three mounds in the pan, making each pancake in layers to build height.
- Once each pancake has two scoops of batter, add 1 tablespoon of water to the pan to create steam and cover with a lid. Set a timer for 6–7 minutes.
- Add More Batter & Flip:
- After 2 minutes, open the lid and add another scoop of batter on top of each pancake. Replace the lid and continue to steam for the remaining time.
- Carefully flip the pancakes with an offset spatula, add another tablespoon of water, cover, and cook for an additional 4–5 minutes, until golden.
- Serve:
Transfer the pancakes to serving plates. Top with whipped cream, fresh berries, and a dusting of confectioners’ sugar. Drizzle with maple syrup, and enjoy!
Note: For best texture, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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