Description
Rich and airy Japanese souffle pancakes promise a delightful breakfast experience from Tokyo’s culinary world. Delicate clouds of whipped egg whites create pillowy perfection that melts in your mouth, inviting you to savor each heavenly bite.
Ingredients
Scale
- 2 large eggs (separated into yolks & whites)
- ¼ cup (60 ml/2 fl oz) all-purpose flour
- ½ tsp baking powder
- 2 tbsps whole milk
- 3 tbsps granulated sugar (1 tbsp for yolk mixture, 2 tbsps for meringue)
- 1 tsp vanilla extract
- 1 tsp vegetable oil (for greasing the pan)
- ¼ tsp cream of tartar (optional, stabilizes meringue)
- Powdered sugar
- Maple syrup or honey
- Whipped cream
- Fresh fruit (strawberries, blueberries, bananas)
Instructions
- Prepare Base: Whisk egg yolks with milk, vanilla, sugar, flour, and baking powder until achieving a silky, uniform consistency without lumps.
- Craft Meringue: Beat egg whites in a clean bowl until frothy, then gradually add cream of tartar and remaining sugar, whipping to develop luxurious, stiff glossy peaks.
- Combine Batters: Gently fold one-third of meringue into yolk mixture, then incorporate remaining meringue, maintaining an airy, voluminous texture.
- Cook Pancakes: Warm a non-stick skillet over low heat with a thin vegetable oil layer, depositing generous batter dollops to form tall, cloud-like mounds.
- Steam and Develop: Cover skillet, allowing pancakes to rise for 3-4 minutes until bubbles form around edges, then carefully flip to reveal golden surfaces.
- Finish and Serve: Cook for an additional 3-4 minutes, transfer to plates with precision, and adorn with powdered sugar, maple syrup, whipped cream, and fresh fruits.
Notes
- Egg White Precision: Ensure absolutely clean, grease-free bowl and whisk for perfect meringue formation to achieve maximum volume and stability.
- Temperature Control: Use low, consistent heat prevents burning and allows gentle, even cooking of delicate souffle pancakes without deflating their airy structure.
- Folding Technique: Use gentle, sweeping motion from bottom to top when incorporating meringue, rotating bowl quarter turns to maintain maximum air incorporation and prevent deflation.
- Moisture Management: Allow pancake batter to rest briefly between batches, keeping remaining mixture covered to prevent meringue from losing its delicate, fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Desserts
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg