Yield: 4 pancakes
Fluffy Japanese Soufflé Pancakes
Ready in just thirty minutes, this light and fluffy Japanese Soufflé Pancake recipe is easy to make — with no special tools or molds required! Ready in just 30 minutes, impress everyone with this fun and unique breakfast recipe.
Ingredients
- 2 eggs, with yolks and whites separated
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons water
- butter, maple syrup, whipped cream, etc, for serving
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Instructions
- In a medium-sized mixing bowl, whisk the egg yolks, milk, vanilla extract, and salt until well combined. Mix the flour until just combined.
- In a separate bowl, beat the egg whites using an electric hand mixer or whisk until frothy. Then whisk in the sugar, one tablespoon at a time, until stiff peaks form.
- Fold the egg whites into the egg yolk mixture in two intervals, stirring until combined but not over-mixed. Over-mixing will deflate the egg whites and make the pancakes dense.
- Heat a large non-stick pan (with a lid) over low heat. Once hot, grease the surface with butter or cooking spray. Use a paper towel to wipe out any excess oil to prevent the pancakes from becoming soggy. It's important to keep your heat on low, any higher and your pancakes will cook quickly on the outside, leaving raw centers.
- Spoon the batter into a large piping bag (or a ziploc bag with the corner cut off). Cut the tip and pipe 4 round pancakes into the skillet. OR you can also use a large cookie scoop to place the batter in the skillet.
- Add about 1 tablespoon of water into the edge of the skillet, trying not to pour the water onto the pancakes themselves. Cover the pan with the lid and cook for about 3 to 4 minutes, or until the bottom is golden brown. Trapping the steam helps the pancakes rise higher and cook evenly.
- Carefully flip the pancakes, using a spatula, then add in one more tablespoon of water. Replace the lid on the skillet and cook for an additional 3 to 4 minutes, until the other side is golden brown and the pancakes are cooked through.
- Immediately serve with butter and syrup, as desired. These pancakes are best enjoyed right away, as they will deflate as they cool.
Notes
- Store: Japanese soufflé pancakes are best eaten fresh, as they will deflate as they cool. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
- Reheat: Place them in a pan with a lid and a splash of water, then heat on low for a few minutes to restore their soft texture.
- Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!
Nutrition
Serving: 1 pancake, Calories: 102kcal, Carbohydrates: 16g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 180mg, Potassium: 52mg, Fiber: 0.2g, Sugar: 10g, Vitamin A: 131IU, Calcium: 23mg, Iron: 1mg