There’s something magical about Japanese soufflé pancakes—they’re light, fluffy, and so dreamy they practically melt in your mouth.
These pancakes are like little clouds of joy, perfect for a weekend brunch or a sweet treat any time of the day.
Despite their fancy appearance, they’re surprisingly easy to make at home with just a few ingredients and a little patience.
Ready to bring some fluffiness to your kitchen? Let’s dive into the recipe!
Ingredients:
2 middle eggs
4 tsp milk (20 ml)
2-3 tbsp cake flour. All-purpose flour works too.
1/2 tsp vanilla extract
3 tsp sugar.
Top tips:
1. Cook over low heat.
2. Whisk the egg whites to stiff peaks, but don’t overdo it!
Extra tip:
1. Gradually mix the flour into the yolks until you get a nice, creamy batter.
2. Fold the beaten whites into the yolk mixture with a spatula—no mixer needed!
3. Make sure the frying pan is evenly heated before you start.
- Separate yolks and whites, mix yolks with milk for moisture and fluffiness, and optionally add vanilla extract for flavor.
- Gradually sift and mix flour into the yolk mixture, aiming for a creamy consistency. Cake flour is preferred but all-purpose works too.
- Use a mixer to whip egg whites, starting on low speed, gradually increasing while adding sugar. Cold whites (from 10-15 minutes in the freezer) whip better for a stable meringue.
- Fold a third of the whipped whites into the yolk mix, then gently combine the rest using a spatula to maintain the airy texture.
- Transfer batter to a pastry bag or spoon it onto a low-heat skillet. Use low heat to avoid rapid puffing and deflation.
- Add water drops to the pan and cover it to create steam, cooking the pancakes slowly for 7-10 minutes.
- Carefully flip the pancakes, cook for another 5 minutes, adding more water if needed. Low heat and well-whipped meringue are key to success.
