Description
These Jiggly Japanese Soufflé Pancakes are fluffy, airy, and light pancakes made by folding meringue into a delicate batter. Cooked gently on the stovetop with a steaming technique, they achieve their signature height and soft texture. Perfect for a luxurious breakfast or brunch, topped with whipped cream, fresh berries, and syrup.
Ingredients
Scale
For the Pancakes
- 2 large eggs, separated
- 1 tbsp milk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- ½ tsp lemon juice or vinegar
- Neutral oil or butter, for greasing
- 1 tbsp water (for steam)
Optional Toppings
- Whipped cream
- Fresh berries
- Maple syrup or honey
- Powdered sugar
Instructions
- Separate & Prepare Batter: Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks together with the milk and vanilla extract until combined. Sift in the all-purpose flour and baking powder, then stir gently until the batter is smooth and without lumps.
- Make Meringue: In a clean bowl, beat the egg whites along with the lemon juice or vinegar until soft peaks form. Gradually add the sugar while continuing to whip until stiff, glossy peaks develop. This meringue is essential for the pancakes’ airy texture.
- Fold Batter: Gently fold one-third of the meringue into the yolk batter to lighten it. Then carefully fold in the remaining meringue in two more additions, making sure not to deflate the mixture to maintain the airiness.
- Cook Pancakes: Preheat a skillet over low heat and grease with neutral oil or butter. Spoon tall mounds of batter into ring molds or free-form if preferred. Add 1 tablespoon of water to the skillet and immediately cover to create steam. Cook the pancakes for about 4–5 minutes on one side until golden and set, then carefully flip and cook another 4–5 minutes covered until cooked through and fluffy.
- Serve & Top: Gently remove the pancakes from the skillet and stack them on a serving plate. Add your choice of toppings such as whipped cream, fresh berries, maple syrup or honey, and a dusting of powdered sugar. Serve immediately for the best fluffy texture.
Notes
- Be gentle when folding the meringue to keep the batter airy.
- Use low heat and steaming to ensure the pancakes cook through without burning.
- Ring molds help achieve the tall, soufflé-like height but can be omitted.
- Serve immediately as the pancakes will begin to deflate if left to sit.
- Adjust sugar amount to your taste preference.
