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Fluffy Japanese Soufflé Pancakes

A tall stack of three incredibly fluffy Japanese soufflé pancakes dusted with powdered sugar and drizzled with syrup.
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Make tall, jiggly, cafe-style Japanese soufflé pancakes at home with this step-by-step recipe.

Ingredients

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  • 3 large egg yolks
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • Vegetable oil, for greasing
  • Whipped cream, berries, or maple syrup, for serving

Instructions

  1. In a medium bowl, whisk the egg yolks, milk, and vanilla extract until combined.
  2. Sift the flour and baking powder into the yolk mixture. Whisk until just smooth. Do not overmix.
  3. In a separate, clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar.
  4. Gradually add the sugar while beating on high speed until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
  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. Work quickly and gently to keep the air in the batter. Stop folding when no white streaks remain.
  7. Heat a large non-stick skillet or griddle over very low heat. Lightly grease with vegetable oil.
  8. Place three or four large spoonfuls of batter onto the skillet, forming thick rounds.
  9. Cook for 4 to 5 minutes until the bottoms are golden brown.
  10. Add a tablespoon of water to the skillet next to the pancakes, and immediately cover with a lid to steam.
  11. Cook for another 3 to 4 minutes.
  12. Carefully flip the pancakes. Add another tablespoon of water to the skillet and cover again.
  13. Cook for 3 to 4 minutes more until cooked through and fully puffed.
  14. Serve immediately with your preferred toppings.

Notes

  • Use a low heat setting. If the heat is too high, the outside will burn before the inside cooks, causing the pancakes to deflate.
  • For the tallest pancakes, use a metal ring mold placed on the griddle to contain the batter as it cooks.
  • If your meringue is too loose, your pancakes will not hold their height. Ensure your bowl and whisk are completely free of grease or water.

Nutrition

Find it online: https://delishcraze.com/japanese-souffle-pancakes-recipe/