Description
These ultra-fluffy Japanese souffle pancakes are airy, jiggly, and melt-in-your-mouth delicious. They feature a crisp, golden exterior and a custardy interior, made possible by a specific meringue technique and low-and-slow cooking method.
Ingredients
Scale
- 4 large eggs, separated (cold)
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar (for whites)
- 1 tablespoon granulated sugar (for yolks)
- 1 teaspoon vanilla extract
- 2.5 tablespoons all-purpose flour, sifted
- 1 tablespoon milk
- 1 tablespoon unsalted butter, melted and cooled
- 1/4 teaspoon salt
Instructions
- Prep your station: Separate eggs into clean, dry bowls. Sift flour. Melt butter and let cool. Have milk and vanilla ready.
- Whip egg whites: Start on medium speed. Add cream of tartar when frothy. Whip on medium-high, gradually adding 3 tablespoons sugar. Whip until stiff, glossy peaks form.
- Mix yolk batter: Whisk egg yolks with 1 tablespoon sugar until pale. Add vanilla, milk, and melted butter. Sift in flour and salt. Whisk gently until just combined.
- Fold meringue: Add 1/3 of egg whites to yolk batter and whisk vigorously to lighten. Gently fold in remaining whites with a silicone spatula until no white streaks remain.
- Cook low and slow: Heat skillet on lowest setting. Add tiny bit of butter/oil. Scoop batter into circles. Cover and cook 6-7 minutes without peeking. Flip gently. Cover and cook another 5-7 minutes until springy.
Notes
Ensure egg whites are free of yolk and grease for proper whipping. Keep heat low to prevent burning before the inside cooks. Do not peek while cooking to retain steam. Best served immediately as they do not store well.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (approx. 1
- Calories: 180
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
Keywords: Japanese souffle pancakes, fluffy pancakes, breakfast recipe, brunch ideas, homemade pancakes, easy dessert