Description
Fluffy Japanese soufflé pancakes are airy, jiggly, and delightfully soft like edible clouds stacked on a plate. This café-style treat can be made at home with just a few ingredients and a little patience, delivering a joyful experience with every bite.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or almond/oat milk)
- ¼ cup cake flour (or all-purpose flour)
- ½ teaspoon baking powder
- Butter for greasing the pan
Instructions
- Separate the egg yolks and whites into two bowls, ensuring no yolk gets into the whites.
- In the yolk bowl, whisk together milk and vanilla. Sift in flour and baking powder, mixing until smooth.
- Whip the egg whites with sugar until soft peaks form using a hand or stand mixer.
- Fold one-third of the whipped whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites without deflating the batter.
- Heat a nonstick skillet over low heat and lightly grease with butter.
- Spoon batter into ring molds on the skillet. Cover with a lid and cook for 4–5 minutes.
- Carefully flip each pancake and cook for another 4 minutes until golden and set.
- Serve immediately with powdered sugar, whipped cream, fruit, or syrup.
Notes
For best results, use ring molds to help maintain height. Fold egg whites gently and cook on low heat with a lid for even rise. Serve right away before they deflate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 230
- Sugar: 10g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 115mg