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Crème Brûlée Soufflé Pancakes

Thick, jiggly Japanese-style soufflé pancakes topped with a crispy, torch-fired caramelized sugar crust for the ultimate brunch treat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Dessert
Cuisine: Fusion, Japanese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 2 eggs separated, cold whites
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract
  • 0.25 cup cake flour sifted
  • 0.5 tsp baking powder
  • 2 tbsp granulated sugar fine
  • 0.25 tsp cream of tartar
  • 1 tbsp oil for greasing pan
Topping
  • 2 tbsp granulated sugar for brulee crust
  • 2 tbsp maple syrup optional
  • 1 tsp water for steaming

Equipment

  • Large non-stick pan with lid
  • Hand mixer or stand mixer
  • Mixing bowls
  • Kitchen Torch
  • Spatula

Method
 

  1. Separate egg whites and yolks. Place whites in the fridge.
  2. In a bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, mixing until combined.
  3. Whip cold egg whites with cream of tartar until foamy. Gradually add sugar and whip to stiff, glossy peaks.
  4. Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue without deflating it.
  5. Heat a non-stick pan over very low heat and lightly grease with oil. Spoon batter into tall mounds.
  6. Add 1 tsp water to the pan (not touching pancakes), cover, and cook for 4-5 minutes.
  7. Pile remaining batter on top of mounds to add height. Add more water if pan is dry, cover, and cook 2-3 more minutes.
  8. Gently flip pancakes. Add 1 tsp water, cover, and cook for another 4-5 minutes until set.
  9. Remove from heat. Sprinkle tops generously with sugar and caramelize using a kitchen torch until amber and hard.
  10. Serve immediately with syrup.

Notes

If you do not have a torch, you can broil the sugared pancakes for 1 minute, but watch closely to avoid burning the delicate soufflé.