Japanese Souffle Pancakes
Light and jiggly Japanese-style pancakes made with whipped egg whites, topped with a perfectly cooked egg yolk.
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Prep Time
20 mins
Cook Time
15 mins
Servings
3
Ingredients
- 2 large eggs, separated
- 1 /4 cup milk
- 1 teaspoon vanilla extract
- 1 /2 cup cake flour
- 1 1/2 teaspoons baking powder
- 3 tablespoons sugar
- Pinch of salt
- Butter for cooking
- For serving:
- 3 fresh egg yolks
- Maple syrup
- Fresh berries
- Whipped cream
Recommended Tools
Pancake Ring Molds
Essential for perfect round pancakes
Electric Hand Mixers
For perfectly whipped egg whites
Non-Stick Pancake Pan
Specialized pan for perfect pancakes
Instructions
- 1Whisk egg yolks with milk and vanilla until smooth.
- 2Sift together cake flour and baking powder.
- 3In a separate bowl, beat egg whites with sugar until stiff peaks form.
- 4Fold flour mixture into egg yolk mixture.
- 5Gently fold in egg whites in three additions.
- 6Heat a non-stick pan over very low heat.
- 7Grease pan and ring molds with butter.
- 8Pour batter into 3-inch ring molds, filling 3/4 full.
- 9Cover and cook for 4-5 minutes.
- 10Flip carefully and cook another 4-5 minutes.
- 11Meanwhile, prepare onsen tamago (slow-cooked egg) for topping.
- 12Serve pancakes topped with egg yolk, syrup, and garnishes.
Pro Tip
Temperature control is crucial - keep the heat very low to achieve the signature height and prevent burning. Use ring molds for the perfect shape.
