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Tall golden souffle pancake dusted with sugar beside whipped cream and mint on a white plate, similar to Japanese souffle pancakes
Chef Emma

Japanese Souffle Pancakes

Tall, jiggly Japanese souffle pancakes made from an egg-yolk batter folded into a firm meringue, piled high and cooked slowly under a lid with a little water for steam. Serve right away with butter, maple syrup, powdered sugar and berries.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings (6 pancakes)
Course: Breakfast
Cuisine: Japanese
Calories: 492
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs cold, separated
  • 3 tbsp whole milk 45 ml
  • ½ tsp vanilla extract
  • ½ cup cake flour 60 g, sifted
  • ¾ tsp baking powder
  • ⅛ tsp fine salt
  • ¼ tsp cream of tartar or 1 tsp lemon juice
  • ¼ cup granulated sugar 50 g, superfine if you have it
  • 1 tsp neutral oil for the pan and rings
  • 2 tbsp water divided, for steam
To serve
  • 1 tbsp butter 14 g
  • 2 tbsp maple syrup
  • 1 tbsp powdered sugar for dusting
  • 1 cup fresh berries such as sliced strawberries

Equipment

  • 12-inch nonstick skillet with a lid
  • Electric hand mixer or stand mixer
  • Piping bag or zip-top bag
  • Three-inch ring molds and parchment (optional)
  • Thin offset spatula

Method
 

  1. Brush a 12-inch nonstick skillet with the oil and set it over the lowest heat for 2 to 3 minutes. If using ring molds, oil them, line each with a parchment collar standing 1 inch above the rim and set them in the pan.
  2. Whisk the egg yolks, milk and vanilla until smooth. Sift in the cake flour, baking powder and salt and whisk just until no dry spots remain.
  3. In a clean, grease-free bowl, beat the egg whites with the cream of tartar on medium speed until foamy, about 1 minute. Add the sugar a spoonful at a time on medium-high and beat 3 to 4 minutes, until glossy firm peaks form.
  4. Whisk one third of the meringue into the yolk batter. Fold in half of the rest with a spatula, then fold that mixture into the remaining meringue until no white streaks remain. Don't overmix.
  5. Transfer the batter to a piping bag. Pipe 6 mounds about 2½ inches wide and 1½ inches tall, or fill the rings two thirds full, keeping some batter back.
  6. Add 1 tbsp water to the empty spaces in the pan, cover and cook 2 minutes. Pipe the remaining batter on top of each mound, cover and cook 4 to 5 minutes more, until the bottoms are golden and the sides look set.
  7. Flip each pancake with a thin spatula in one quick, low motion. Add the remaining 1 tbsp water, cover and cook 5 to 6 minutes, until a toothpick in the center comes out clean and the center reaches 160°F (71°C).
  8. Serve right away, 3 pancakes per plate, with butter, maple syrup, powdered sugar and berries.

Notes

Cook the batter as soon as it's folded; if your pan won't hold 6 mounds, use two pans at once. Ring pancakes with a parchment collar filled to 2½ inches take 8 to 9 minutes on the first side and 7 to 8 on the second. For matcha pancakes, replace 1 tbsp (8 g) of the flour with 2 tsp (4 g) matcha and sift twice. No cake flour: use ½ cup all-purpose flour minus 1 tbsp, plus 1 tbsp cornstarch. Don't eat the raw batter. Refrigerate leftovers within 2 hours and use within 2 to 3 days. Calories are an estimate per serving (3 pancakes) from USDA FoodData Central values for the eggs, milk, cake flour, sugar, vanilla, oil, butter, maple syrup, powdered sugar and strawberries; whipped cream is not included.