Description
These ultra-fluffy Japanese soufflé pancakes are light, airy, and custardy, made with simple pantry staples for a budget-friendly breakfast that feels gourmet.
Ingredients
Scale
- 3 large eggs, room temperature (separated)
- 3 tablespoons granulated sugar (divided)
- 3 tablespoons whole milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Prep your station: Separate eggs, placing yolks in one bowl and whites in a clean, dry bowl. Grease a 5-6 inch small saucepan generously with butter or oil.
- Make the base batter: Whisk egg yolks with sugar, milk, oil, and vanilla until smooth. Sift in flour and baking powder, whisking gently until just combined.
- Whip the meringue: Add cream of tartar and salt to egg whites. Beat with an electric mixer on medium-high until soft peaks form. Add remaining sugar and beat until stiff, glossy peaks form.
- Fold the batter: Whisk one-third of the meringue into the yolk batter to lighten it. Gently fold in the rest of the meringue with a rubber spatula until uniform in color, being careful not to deflate the air.
- Cook the pancakes: Heat the greased saucepan over low heat. Pour in batter (filling 3/4 full). Cover immediately with aluminum foil and cook for 7-8 minutes without peeking.
- Finish in the oven: Remove foil. If the pan is oven-safe, transfer to a 350°F (175°C) oven for 5 minutes to set the top. If not, cover and cook on low heat for another 2-3 minutes.
- Serve immediately: Slide pancake onto a plate and serve with toppings like maple syrup, berries, or whipped cream.
Notes
Room temperature eggs are crucial for maximum fluff. Ensure the bowl for egg whites is completely clean and dry to prevent deflation. Cook on low heat to avoid burning the bottom before the inside is set. These are best eaten fresh but can be kept warm in a 200°F oven for up to 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 Pancake
- Calories: 180
- Sugar: 10
- Sodium: 100
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, budget breakfast, easy recipe, kid-friendly breakfast