Description
Fluffy japanese souffle pancakes dance with delicate clouds of whipped egg whites, promising a luxurious breakfast experience. Delicate layers melt on your palate, offering a dreamy culinary journey through Japan’s most elegant morning treat.
Ingredients
Scale
Eggs and Dairy:
- 4 eggs, separated
- 3 tablespoons whole milk
- Butter for cooking
Dry Ingredients:
- 1/2 cup cake flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 pinch salt
Flavor Enhancers:
- 1/2 teaspoon vanilla extract
- 4 tablespoons water for cooking
Instructions
- Separate egg yolks from whites, ensuring no yolk contamination in the whites.
- Whisk egg yolks with milk and vanilla until smooth and well-integrated.
- Sift together flour, baking powder, and salt to eliminate any lumps.
- Gently incorporate dry ingredients into yolk mixture, creating a uniform batter.
- Using clean beaters, whip egg whites until frothy, gradually adding sugar while continuing to beat.
- Whip egg whites to stiff, glossy peaks that hold their shape when beaters are lifted.
- Carefully fold one-third of the whipped whites into batter to lighten the mixture.
- Gently fold remaining whites into batter, maintaining maximum air volume.
- Heat non-stick skillet on low-medium heat (around 300°F), lightly greasing surface.
- Scoop thick batter into tall mounds, leaving space between each pancake.
- Add a few drops of water around pancakes, immediately cover with tight-fitting lid.
- Cook for 2-3 minutes until bottom turns golden and edges start to set.
- Add small dollop of additional batter on top of each pancake for extra height.
- Cover and continue cooking for 4-5 minutes until pancakes rise and surface looks set.
- Carefully flip pancakes, add water around edges, cover and cook for additional 3-4 minutes.
- Verify doneness by gently pressing center – pancakes should spring back and appear golden.
- Transfer to serving plate, dust with powdered sugar, and garnish with fresh berries or maple syrup.
Notes
- Achieve perfectly stiff peaks by using room temperature eggs and ensuring no yolk contamination, which prevents proper whipping.
- Adding water during cooking creates steam, helping pancakes rise higher and become incredibly fluffy and soft.
- Mix egg white meringue gently to maintain air bubbles, avoiding deflating the delicate souffle texture.
- Swap regular milk with almond or oat milk for lactose-free version, use gluten-free flour blend for celiac-friendly pancakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert, Snacks
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 254 kcal
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 186 mg