Description
These tall, jiggly, and impossibly soft Japanese soufflé pancakes are made from scratch using a meringue technique for an airy, custard-like texture that rivals high-end Tokyo cafes.
Ingredients
Scale
- 4 large eggs, separated (room temperature)
- 30g (¼ cup + 1 tbsp) cake flour
- 40g (⅓ cup) granulated sugar
- 30ml (2 tbsp) whole milk
- 10g (1 tbsp) cornstarch
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
- 1 tbsp butter (for greasing pan)
Instructions
- Separate eggs, placing whites in a clean, dry bowl and yolks in another.
- Whisk milk, vanilla extract, and cornstarch into the egg yolks until smooth.
- Sift in cake flour and whisk until no lumps remain; set aside.
- Add cream of tartar to egg whites and whip on medium speed until frothy.
- Gradually add sugar, one tablespoon at a time, then increase speed to high.
- Whip until stiff, glossy peaks form (whisk should stand straight up without drooping).
- Vigorously mix one-third of the meringue into the yolk batter to lighten it.
- Gently fold in the remaining meringue using a spatula until just combined; do not overmix.
- Heat a small non-stick pan over very low heat and lightly grease with butter.
- Place panc rings in the pan and spoon batter in, filling ¾ full.
- Cover with a lid and cook for 6-7 minutes until the top looks set.
- Gently remove rings, flip the pancakes, and cook the other side for 5-7 minutes with the lid on.
- Serve immediately while tall and soft.
Notes
Ensure egg whites are at room temperature and bowls are completely grease-free for proper whipping. Cook on very low heat to prevent burning while ensuring the inside cooks through. The lid is essential to trap steam. These pancakes are best served immediately as they deflate as they cool.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 20
- Sodium: 120
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, breakfast recipe, from scratch pancakes, Japanese breakfast