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Fluffy Japanese Soufflé Pancakes

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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 3 pancakes (1 serving)
  • Diet: Vegetarian

Description

Fluffy, cloud-like pancakes with a soufflé texture, topped with whipped cream, fresh berries, and powdered sugar for a delicious and indulgent breakfast or brunch.

Ingredients

2 large eggs (50 g each without shell)

1½ Tbsp whole milk

¼ tsp pure vanilla extract

¼ cup cake flour

½ tsp baking powder

2 Tbsp sugar

1 Tbsp neutral oil (for greasing the pan)

2 Tbsp water (for steaming)

½ cup heavy (whipping) cream

1½ Tbsp sugar (adjust to taste)

1 Tbsp confectioners’ sugar

Fresh berries (strawberries, blueberries, etc.)

Maple syrup

Instructions

  1. Make the Whipped Cream (optional): Prepare an ice bath by filling a large bowl with ice and water. Place a medium bowl on top of the ice and add ½ cup heavy cream and 1½ Tbsp sugar. Using a hand mixer, whisk on high speed until medium to firm peaks form. Keep chilled until serving.
  2. Prepare the Pancake Batter: Separate the eggs into two bowls, placing the egg whites in one and the yolks in another. Place the bowl with egg whites in the freezer for 15 minutes to help them whip better into a meringue. While the egg whites chill, whisk 1½ Tbsp milk and ¼ tsp vanilla extract into the egg yolks until thick and frothy. Sift ¼ cup cake flour and ½ tsp baking powder into the yolk mixture, then gently mix until combined.
  3. Make the Meringue: After 15 minutes, remove the egg whites from the freezer and beat them with a hand mixer until frothy and opaque. Gradually add 2 Tbsp sugar in three parts, beating until stiff peaks form (about 2 minutes). Be careful not to overbeat.
  4. Fold the Meringue into the Egg Yolks: Gently fold one-third of the meringue into the yolk mixture to loosen it up. Gradually fold in the rest of the meringue, ensuring the mixture remains airy and light.
  5. Cook the Pancakes: Heat a nonstick frying pan over low heat to 300ºF (150ºC) and lightly grease with neutral oil. Using a ladle or serving spoon, scoop two spoonfuls of the batter for each pancake, forming a tall mound in the pan. Repeat with the other two pancakes. Cover the pan with a lid and add 1 Tbsp of water in three empty spaces inside the pan for steaming. Cook for 6-7 minutes, checking that the tops are slightly dry.
  6. Flip the Pancakes: After 6-7 minutes, gently lift the pancakes with a spatula. If they easily move, flip them over with a “rolling” motion. Add another 1 Tbsp of water and cover the pan. Cook the other side for another 4-5 minutes until golden.
  7. Serve: Transfer the pancakes to a serving plate. Top with whipped cream, fresh berries, and a dusting of powdered sugar. Drizzle with maple syrup before serving.

Notes

  • Add Flavors: Add flavored extracts such as almond or citrus zest to the batter for a fun twist.
  • Fruit Toppings: Top with seasonal fruit like sliced bananas, kiwi, or mango for a tropical variation.
  • Chocolate Chips: Add chocolate chips to the batter for a richer, indulgent option.
  • Vegan Option: Use non-dairy milk and an egg replacer to create a vegan version of these soufflé pancakes.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch
  • Method: Cooking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 pancake
  • Calories: 280
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 50mg

Find it online: https://tastywhisper.com/fluffy-japanese-souffle-pancakes/