Japanese Soufflé Pancakes

Fluffy Japanese-style pancakes

Light and airy Japanese soufflé pancakes with a delicate, jiggly texture that melts in your mouth.

33Min

2Servings

185Cal

MediumLevel

VegetarianKid friendly

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Equipment

mixing bowl

whisk

hand mixer

spatula

non-stick pan

pan lid

serving plate

Ingredients

Main Ingredients

all-purpose flour (dry)

27 g

baking powder (dry)

2 g

milk (liquid)

15 g

vanilla extract (liquid)

1 tsp

eggs (whole)

2 pcs

granulated sugar (dry)

24 g

corn starch (dry)

15 g

Instructions

Prepare the batter

Separate the eggs and mix the dry ingredients with milk and vanilla to create a smooth base.

5 min

Make sure egg whites are at room temperature for better volume

Whip egg whites

Beat the egg whites with sugar until stiff peaks form for the signature soufflé texture.

8 min

Gradually add sugar while beating to stabilize the foam

Fold the batter

Gently fold the whipped egg whites into the yolk mixture in 3 additions to maintain airiness.

3 min

Use a gentle folding motion to preserve the air bubbles

Cook the pancakes

Cook the pancakes on low heat with a lid, flipping carefully when the bottom is golden.

15 minLow heattimer 7 min

Use a ring mold for taller pancakes and cover with lid for even cooking

Serve immediately

Plate the soufflé pancakes while hot and serve with your favorite toppings.

2 min

Original recipe

YouTubeRecipe by Emojoie

Storage

Fridge: 1 days

Reheat: Microwave 30 seconds or eat cold

Best enjoyed fresh; texture changes significantly after storage

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