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Japanese Souffle Pancake

Incredibly light, fluffy, and jiggly pancakes made with a meringue base, achieving a cloud-like texture for a gourmet breakfast or dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings (makes 4-6 pancakes)
Course: Breakfast, Brunch, Dessert
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs separated, whites at room temperature
  • 2 tbsp granulated sugar divided (1 tbsp for yolks, 1 tbsp for whites)
  • 2 tbsp milk whole milk recommended
  • 0.25 tsp vanilla extract
  • 0.25 cup all-purpose flour sifted (spooned and leveled)
  • 0.5 tsp baking powder
  • 1 pinch salt
  • Oil or butter for greasing pan/molds
  • 2 tbsp water for steaming

Equipment

  • Electric Mixer (Stand or Handheld)
  • 2 Large Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Non-stick Skillet with Lid
  • Metal Ring Molds (Optional)

Method
 

  1. In a bowl, whisk egg yolks and 1 tbsp sugar until pale. Whisk in milk and vanilla. Sift flour, baking powder, and salt into wet ingredients; whisk until just combined (do not overmix). Set aside.
  2. In a clean, grease-free bowl, beat egg whites on medium-low until foamy. Gradually add remaining 1 tbsp sugar, increase speed to medium-high, and beat until stiff, glossy peaks form.
  3. Gently fold one-third of the meringue into the yolk batter to lighten it. Then, gently fold in the remaining meringue until just combined, being careful not to deflate.
  4. Lightly grease a non-stick skillet and metal ring molds (if using). Place skillet over very low heat.
  5. If using molds: Place molds in skillet, fill 2/3 full with batter. If free-forming: spoon large dollops of batter into skillet.
  6. Pour 2 tbsp water into skillet (around pancakes). Cover with lid and cook for 6-8 minutes on one side over very low heat.
  7. Carefully remove lid. Gently lift molds (if using) or flip pancakes. Add 1 tbsp water to pan, cover, and cook for another 5-7 minutes until golden and cooked through.
  8. Transfer to a plate. Dust with powdered sugar, drizzle with maple syrup, and serve immediately with fresh berries or whipped cream.

Notes

Ensure egg whites are at room temperature for best volume. Bowls and whisks must be perfectly grease-free for meringue to whip properly. Cook on very low heat to prevent burning and allow the inside to cook through.