Description
Experience the joy of fluffy Japanese soufflé pancakes—light, airy, and perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 2 large eggs
- 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 (add more if you like it sweeter)
- 1 Tbsp confectioners’ sugar
- Fresh berries (strawberries, blueberries, etc.)
- Maple syrup
Instructions
- Whip the heavy cream with 1½ tablespoons sugar in a mixing bowl until soft peaks form. Refrigerate until ready.
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Whisk the yolks with milk and vanilla extract. Sift in the flour and baking powder, mixing until just combined.
- Beat the egg whites until frothy. Gradually add the sugar and whisk until stiff peaks form.
- Fold one-third of the meringue into the yolk mixture gently, then fold in the rest, being careful not to deflate the air.
- Heat a greased non-stick pan over low heat. Ladle the batter to form pancakes, adding a tablespoon of water around the pancakes and covering them to steam.
- Cook for 4-5 minutes until golden, then flip and cook for an additional 4-5 minutes.
- Serve stacked, dusted with confectioners’ sugar, topped with fresh berries, whipped cream, and drizzled with maple syrup.
Notes
Feel free to adjust the sweetness or toppings based on personal preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 10g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg