Fluffy Japanese Souffle Pancakes
ID: 7bfd2542...
These light, airy, and fluffy Japanese soufflé pancakes are a classic sweet treat that jiggles on the plate. They are made by folding a stiff-peaked meringue into an egg yolk batter and slowly steaming them in a pan under a lid.
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🍳 Cooking Flow
Whisk egg yolks with milk, vanilla, sifted flour, and baking powder. → Whip egg whites with cream of tartar and sugar until stiff peaks form, then fold in cornstarch. → Gently fold the meringue into the yolk batter in batches to preserve the airy volume. → Pipe mounds of batter in a low-heat non-stick pan, add water, cover, and steam-cook on both sides. → Serve immediately with powdered sugar, syrup, and fresh berries.
Cooking Steps
Brief Cooking Order
Whisk egg yolks with milk, vanilla, sifted flour, and baking powder. → Whip egg whites with cream of tartar and sugar until stiff peaks form, then fold in cornstarch. → Gently fold the meringue into the yolk batter in batches to preserve the airy volume. → Pipe mounds of batter in a low-heat non-stick pan, add water, cover, and steam-cook on both sides. → Serve immediately with powdered sugar, syrup, and fresh berries.
Introduction
These light, airy, and fluffy Japanese soufflé pancakes are a classic sweet treat that jiggles on the plate. They are made by folding a stiff-peaked meringue into an egg yolk batter and slowly steaming them in a pan under a lid.
Step 1
Separate the egg yolks from the egg whites. Scoop the yolks out of the whites using clean hands, letting the whites slip through your fingers, and optionally pluck off the chalazas.
Step 2
Add 1 tablespoon of milk to the 2 egg yolks and whisk until they are thoroughly combined.
Step 3
Mix in 1/2 teaspoon of vanilla extract.
Step 4
Sift 30g of all-purpose flour and 1/2 teaspoon of baking powder into the yolk mixture. Whisk quickly to prevent any lumps until a thick, smooth consistency forms.
Step 5
To make the meringue, beat the 3 room-temperature egg whites in an electric mixer at a high speed.
Ingredients List
Important Notes
Using room temperature eggs helps the meringue aerate faster and become more stable.
An electric mixer is highly recommended to whip the meringue efficiently to stiff peaks.
Adding cornstarch at the end of the meringue process helps absorb excess liquid and prevents the pancakes from deflating after cooking.
Fold the meringue very gently to avoid deflating the whipped air, which is crucial for the pancake's rise.
Cook on low to medium-low heat. High heat will burn the outside before the inside is cooked through.
Parchment paper molds are an excellent fallback method to hold the shape if your batter ends up slightly runny.
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