Description
These fluffy Japanese souffle pancakes deliver an incredibly airy, melt-in-your-mouth softness, resembling eating cottony clouds. This technique-focused recipe uses a meringue base and slow, steamy cooking for tall, jiggly results.
Ingredients
- 2 large eggs, separated
- 1½ tablespoons whole milk
- ¼ teaspoon pure vanilla extract
- ¼ cup cake flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar (for batter)
- 1 tablespoon neutral oil
- 2 tablespoons water
- ½ cup heavy whipping cream
- 1½ tablespoons granulated sugar (for cream)
- 1 tablespoon confectioners’ sugar (for topping)
- Fresh berries such as strawberries and blueberries
- Pure maple syrup
Instructions
- Separate eggs into whites and yolks. Place egg whites in the freezer for 15 minutes.
- Make whipped cream: Whisk heavy cream and sugar in a chilled bowl over ice until medium to firm peaks form. Refrigerate.
- To the egg yolks, add milk and vanilla extract; whisk until thick and frothy.
- Sift cake flour and baking powder into the yolk mixture. Whisk until just combined. Set aside.
- Remove egg whites from the freezer and beat until frothy. Gradually add sugar one-third at a time.
- Beat on high speed until stiff, glossy peaks form that hold their shape.
- Heat a large nonstick frying pan to 300°F over the lowest heat. Brush with oil, wiping away excess.
- Whisk one-third of the meringue into the yolk mixture. Gently fold in half of the remaining meringue.
- Transfer the yolk mixture back into the bowl with the remaining meringue. Very gently fold together without deflating the air.
- Scoop batter using a small ladle, stacking two scoops per pancake for three pancakes total.
- Add 1 tablespoon of water to empty pan spaces. Cover and cook for 2 minutes. Add one final scoop to each pancake.
- Continue cooking covered for 6 to 7 minutes total until bottoms set and pancakes move easily.
- Very gently flip each pancake with a rolling motion. Add another tablespoon of water to the pan, cover, and cook for 4 to 5 minutes until golden brown.
- Transfer pancakes to plates. Top with whipped cream, berries, confectioners’ sugar, and maple syrup while warm.
Notes
- Make homemade cake flour: combine 2 tablespoons all-purpose flour with 2 teaspoons cornstarch for every ¼ cup needed.
- Add matcha powder to the batter for a green color and earthy flavor.
- Use different fresh fruits like bananas or mangoes for topping variations.
- Replace vanilla extract with almond extract for a different aromatic flavor.
- Drizzle with honey or fruit syrup instead of maple syrup for different sweetness.
- Add a pinch of lemon zest to the whipped cream for a citrusy twist.
- Beat egg whites to stiff peaks, but avoid overbeating to prevent grainy meringue.
- Cook over low heat throughout to cook centers through and prevent collapse.
- Use a kitchen scale for the most accurate results with this technique-sensitive recipe.
- Add water twice during cooking to create steam for moist, evenly cooked centers.
- Flip gently using a rolling motion only when the pancake releases easily.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried with steam
- Cuisine: Japanese