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Japanese Soufflé Pancakes

Close-up of three tall, golden fluffy pancakes stacked on a white plate, dusted heavily with powdered sugar.
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Make incredibly tall, light, and jiggly pancakes using this soufflé method for a cloud-like breakfast experience.

Ingredients

Scale
  • 3 large egg yolks
  • 3 large egg whites
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons granulated sugar, divided

Instructions

  1. In a medium bowl, whisk the egg yolks, milk, and vanilla extract until combined.
  2. Sift the flour, baking powder, and salt into the yolk mixture. Whisk until just smooth; do not overmix. Set the batter aside.
  3. In a separate, clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  4. Gradually add 2 tablespoons of the sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
  5. Gently fold one-third of the meringue into the yolk batter to lighten it.
  6. Carefully fold the remaining meringue into the batter in two additions, working gently to keep the mixture airy. Stop folding when no white streaks remain.
  7. Heat a non-stick skillet or griddle over very low heat. Lightly grease the surface.
  8. Place three large metal rings (about 3 inches wide and 2 inches tall) on the skillet, or use a large, deep non-stick pan.
  9. Spoon the batter into the rings, filling them about halfway. Cook for 3 to 4 minutes until the bottoms are lightly golden.
  10. Add a tablespoon of water to the skillet next to the pancakes, and immediately cover the skillet with a lid to steam.
  11. Cook for another 3 to 4 minutes. Carefully remove the lid, add another tablespoon of water, and cover again. Cook for 3 more minutes.
  12. Gently flip the pancakes and cook on the second side for 3 to 4 minutes until fully cooked through and golden brown.
  13. Serve immediately with powdered sugar and fresh fruit.

Notes

  • Use fresh eggs for the best meringue volume.
  • Keep your mixing bowl and whisk completely free of grease or water before whipping the whites.
  • Cook on the lowest heat setting possible to prevent the outside from burning before the inside cooks.

Nutrition

Find it online: https://epicureempire.com/fluffy-pancakes-souffle-recipe-tutorial/