Description
Light, airy, and cloud-like Japanese soufflé pancakes that are stabilized by a proper meringue and cooked gently. This foolproof recipe requires patience and low heat but delivers a fluffy, jiggly breakfast treat without needing special equipment.
Ingredients
Scale
- 3 large egg yolks
- 3 tablespoons (45ml) whole milk
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons (15g) all-purpose flour, sifted
- 2 tablespoons (15g) cornstarch
- ½ teaspoon baking powder
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 3 tablespoons (40g) granulated sugar, divided
- a pinch of salt
- 1 tablespoon unsalted butter
- 2 tablespoons water
Instructions
- Separate eggs, ensuring no yolk gets into the whites. Whisk egg yolks with milk, oil, and vanilla extract until smooth.
- Sift flour, cornstarch, baking powder, and half of the sugar into the yolk mixture. Whisk gently until smooth and lump-free. Set aside.
- Add cream of tartar and remaining sugar to egg whites. Beat with a hand whisk or mixer on medium-high speed for 3-4 minutes until stiff, glossy peaks form.
- Stir one-third of the meringue vigorously into the yolk batter to lighten it. Gently fold in the rest of the meringue using a spatula until just combined, leaving a few streaks.
- Heat a non-stick skillet over low heat. Add butter and swirl to coat, wiping away excess with a paper towel.
- Spoon batter into the pan using a ¼ cup measure, leaving space between pancakes. Sprinkle water around the edge of the pan (not on pancakes) and cover immediately with a lid.
- Cook on low heat for 7-8 minutes without lifting the lid.
- Carefully lift the lid and gently flip the pancakes. Cover again and cook for another 2-3 minutes until golden brown and set.
- Serve immediately with maple syrup, whipped cream, or fresh berries.
Notes
Ensure egg whites are room temperature and bowls are completely clean and dry to ensure the meringue whips properly. Cook on low heat to prevent burning before the inside is cooked. Do not lift the lid during the initial cooking phase to trap steam. These pancakes are best served immediately as they deflate as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10
- Sodium: 50
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
Keywords: Japanese soufflé pancakes, fluffy pancakes, easy breakfast recipe, meringue pancakes, gluten-free option, dairy-free option