There’s something magical about Japanese soufflé pancakes. These cloud-like delights have taken the world by storm with their impossibly fluffy texture and delicate sweetness. While they might look like they require professional pastry skills, this simplified recipe makes it possible to create these showstopping treats in your own kitchen in just 10 minutes. Perfect for a special breakfast, brunch, or an impressive dessert that will have everyone asking for seconds!
Ingredients
- 2 large eggs, separated
- Pinch of salt
- 4 tablespoons (50g) granulated sugar, divided
- 20ml (4 teaspoons) milk
- 30g (1/4 cup) all-purpose flour
- Powdered sugar for dusting
- Water for steaming
Instructions
Preparing the Batter:
- Separate the eggs, placing the egg whites in a clean, dry bowl and the egg yolks in a separate medium bowl.
- Add a pinch of salt to the egg whites and set aside.
- Add 2 tablespoons of sugar to the egg yolk mixture and whisk until pale and creamy.
- Add 20ml of milk to the egg yolk mixture and stir until well combined.
- Sift the flour into the egg yolk mixture in 2-3 small batches, gently folding after each addition until just incorporated. Be careful not to overmix.
- In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Gradually add the remaining 2 tablespoons of sugar to the egg whites while continuing to beat.
- Increase the mixer speed to high and beat until stiff, glossy peaks form. The mixture should be stable enough that it doesn’t slide when you tilt the bowl.
- Gently fold 1/3 of the beaten egg whites into the egg yolk mixture to lighten it.
- Carefully fold in the remaining egg whites in two batches, being gentle to maintain as much air as possible in the batter.
Cooking the Pancakes:
- Transfer the batter to a piping bag or use a large spoon.
- Heat a large non-stick pan over very low heat.
- If using pancake molds: lightly grease the molds and place them in the pan. Pipe the batter into the molds, filling them about halfway.
- If not using molds: pipe or spoon 3-inch circles of batter directly onto the pan, keeping them well-spaced.
- Add 1-2 tablespoons of water to the sides of the pan (not directly on the pancakes) and immediately cover with a lid.
- Cook over low heat for 2-3 minutes, until the bottoms are golden and the tops begin to set.
- Carefully flip the pancakes (remove molds first if using them) and cook for an additional 1-2 minutes with the lid on.
- Transfer to serving plates and dust generously with powdered sugar.
Nutritional Information
Per serving (3 pancakes):
- Calories: 175
- Protein: 7g
- Carbohydrates: 28g
- Fat: 5g
- Saturated Fat: 1.5g
- Fiber: 0.5g
- Sugar: 17g
- Sodium: 60mg
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 2 (yields approximately 6 pancakes)
Cooking Tips and Tricks
- Temperature is key: Keep your heat consistently low. High heat will brown the outsides before the insides cook through.
- Egg white success: For the fluffiest pancakes, make sure your bowl is completely clean and dry before beating the egg whites. Even a trace of fat can prevent them from reaching stiff peaks.
- Gentle folding technique: When incorporating the egg whites, use a cutting motion down the middle, then scrape along the bottom and fold over. Turn the bowl slightly and repeat until just combined. Overmixing will deflate your batter.
- Steaming method: Don’t skip adding water to the pan and covering with a lid. This creates steam that helps the pancakes rise and cook evenly.
- Timing matters: Cook these pancakes immediately after preparing the batter, as the egg whites will begin to deflate if left sitting too long.
Variations and Substitutions
Flavor Additions:
- Vanilla: Add 1/2 teaspoon vanilla extract to the egg yolk mixture.
- Citrus zest: Mix in 1/2 teaspoon of lemon or orange zest for a bright flavor.
- Matcha: Add 1 teaspoon of matcha powder to the flour for authentic Japanese flavor.
Topping Ideas:
- Fresh fruit: Sliced strawberries, blueberries, or banana.
- Maple syrup: A light drizzle of real maple syrup adds sweetness.
- Whipped cream: A dollop of lightly sweetened whipped cream makes these extra special.
- Sweet red bean paste: For an authentic Japanese touch, serve with anko (red bean paste).
Dietary Adaptations:
- Dairy-free: Substitute the milk with almond milk, oat milk, or coconut milk.
- Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
Common FAQs
Why aren’t my pancakes as fluffy as they should be?
Answer: The most common reason is underbeaten egg whites or deflated batter. Make sure to beat the egg whites until stiff peaks form and fold them in very gently. Also, cook the pancakes immediately after preparing the batter.
Can I make the batter ahead of time?
Answer: Unfortunately, no. The beaten egg whites will deflate if the batter sits too long. For best results, prepare and cook immediately.
What if I don’t have pancake molds?
Answer: No problem! You can make these pancakes without molds by carefully piping or spooning the batter into circles. They might spread a bit more but will still be delicious.
Why did my pancakes deflate after cooking?
Answer: This can happen if they’re underbaked or if they cool too quickly. Make sure they’re fully cooked through before removing from the pan, and serve immediately.
Can I double this recipe?
Answer: Yes, but you might need to cook in batches to ensure each pancake has enough space in the pan. Keep cooked pancakes warm in a low oven (about 200°F/95°C) while you finish the remaining batches.
Storage and Make-Ahead Tips
Immediate Serving:
- Japanese soufflé pancakes are best served immediately while they’re at their fluffiest and most impressive.
Short-term Storage:
- If you must store them, place in an airtight container at room temperature for up to 2 hours. Note that they will naturally deflate somewhat.
Reheating:
- Reheat in a microwave for 10-15 seconds on medium power or in a covered pan on low heat for about 30 seconds per side.
Freezing:
- These pancakes are not ideal for freezing as they will lose their signature texture.
Make-Ahead Components:
- You can measure and separate your dry and wet ingredients (except egg whites) ahead of time, but the egg whites should be beaten and the batter assembled just before cooking.
These Japanese soufflé pancakes are sure to impress anyone lucky enough to try them. With their cloud-like texture and subtle sweetness, they transform an ordinary breakfast into an extraordinary culinary experience that’s surprisingly simple to create at home.
