Fluffy and Delicious Japanese street food! $1 Cheap ingredients! Easy homemade Souffle pancake

Ingredients

• 2 large eggs Large Egg (separate yolks and whites)
• 20 ml Milk (whole milk or any milk of choice)
• 30 g All-Purpose Flour (sifted; low‑gluten flour can be used)
• 1.25 ml Vanilla Extract (optional)
• 25 g Granulated Sugar (divided into three equal additions while whipping whites)
• few drops Neutral Cooking Oil (use vegetable or canola oil to grease pan)
• 15 ml Water (added to pan for steam (2 tsp first side, 1 tsp second side))
• 2 slices Butter (for serving)
• to taste Maple Syrup (for serving)

Instructions

1. Separate Eggs

   Crack the two large eggs and carefully separate the yolks from the whites, placing each in its own bowl.

   Time: PT1M

2. Make Yolk Batter

   Add 20 ml milk and 1.25 ml vanilla extract to the yolks, whisk until smooth. Sift 30 g flour over the mixture and whisk until no lumps remain.

   Time: PT3M

3. Whip Egg Whites with Sugar

   Using the electric mixer on medium‑high speed, begin whipping the egg whites. When large fish‑eye bubbles appear, add the first third of the sugar (≈8 g). Continue; when small bubbles appear, add the second third. Finally, when the texture becomes glossy, add the last third. Beat on medium‑low until stiff, dry peaks form.

   Time: PT5M

4. Fold Meringue into Yolk Batter

   Add one‑third of the whipped meringue to the yolk batter and mix gently. Then add the remaining meringue and fold until fully incorporated, being careful not to deflate the mixture.

   Time: PT2M

5. Transfer to Piping Bag

   Fit a piping bag (or a zip‑top bag with a corner cut off) with a wide tip and fill it with the batter.

   Time: PT1M

6. Prepare the Pan

   Heat a non‑stick pan over low heat. Add a drop of neutral oil and wipe it evenly with kitchen paper.

   Time: PT1M

   Temperature: low heat

7. Cook First Side

   Squeeze three pancake circles onto the pan. Add 2 tsp (10 ml) water, cover, and cook for about 5 minutes.

   Time: PT5M

   Temperature: low heat

8. Flip and Finish Cooking

   Uncover, flip the pancakes, add 1 tsp (5 ml) water, cover again, and cook another 5 minutes until golden and fluffy.

   Time: PT5M

   Temperature: low heat

9. Serve

   Transfer the pancakes to a plate, top with butter slices and drizzle with maple syrup. Enjoy while warm.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

45 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Large Egg: aquafaba (for vegans)
• Instead of Milk: almond milk, soy milk
• Instead of All-Purpose Flour: cake flour, pastry flour
• Instead of Vanilla Extract: almond extract
• Instead of Granulated Sugar: powdered sugar, honey (adjust amount)
• Instead of Neutral Cooking Oil: butter
• Instead of Butter: margarine
• Instead of Maple Syrup: honey, fruit compote

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer
• Fine Mesh Sieve (optional)
• Piping Bag
• Non‑Stick Pan
• Silicone Spatula
• Kitchen Paper (optional)
• Measuring Spoons
• Stove Burner

Critical Steps — Do Not Skip

• Separate eggs without yolk contamination
• Whip egg whites with sugar in three stages
• Fold meringue gently to retain air
• Cook pancakes on low heat with water cover to steam and rise

Chef Tips from the Video

• Use a piping bag for uniform pancake size and neat circles
• Covering the pan creates a mini‑oven effect, giving the pancakes their signature height
• For extra flavor, add a pinch of salt to the yolk batter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet.

Freezer: Freeze individually wrapped pancakes for up to 1 month; thaw and reheat before serving.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept chilled; give it a gentle stir before cooking
• Whipped egg whites can be stored in a sealed bowl in the fridge for up to 24 hours
• Reheat leftover pancakes on a low skillet covered with a lid to restore fluffiness

Frequently Asked Questions