Fluffy Japanese Souffle Pancakes Recipe

Ingredients

• 2 large Eggs (separated; whites chilled, yolks kept at room temperature)
• 2 tablespoons Milk (whole or 2% milk; added to yolks)
• 0.25 teaspoon Baking Powder (helps the pancake rise slightly)
• 3 tablespoons All-Purpose Flour (sifted before adding to yolk mixture)
• 0.5 teaspoon Vanilla Extract (optional, for flavor)
• 2 tablespoons Granulated Sugar (divided: 1/3 added early, rest added in two portions while whipping)
• 1 pinch Cream of Tartar (optional, stabilizes meringue; can replace with lemon juice)
• 0.5 teaspoon Lemon Juice (optional acid for meringue stability)
• 1 teaspoon Vegetable Oil (for greasing pan; wipe excess with paper towel)
• 1 tablespoon Powdered Sugar (for dusting finished pancakes; optional)
• 2 tablespoons Maple Syrup (for serving; can substitute with any favorite syrup)

Instructions

1. Separate and Chill Eggs

   Separate the two eggs, placing the whites in a clean bowl and the yolks in another. Refrigerate the whites until you are ready to whip them.

   Time: PT5M

2. Prepare Egg‑Yolk Mixture

   Add 2 Tbsp milk to the 2 yolks and whisk until smooth. Set aside.

   Time: PT2M

3. Combine Dry Ingredients

   Mix ¼ tsp baking powder with 3 Tbsp all‑purpose flour (and optional ½ tsp vanilla). Sift the mixture into the yolk‑milk blend and stir gently—do not over‑mix.

   Time: PT2M

4. Preheat Pan

   Set your non‑stick pan or electric grill to the lowest heat setting (about 150 °C / 300 °F). Allow it to warm for a few minutes.

   Time: PT3M

   Temperature: 150°C

5. Whip Egg Whites into Meringue

   Add one‑third of the sugar (≈⅔ Tbsp) to the chilled egg whites. Whip on medium speed. If you have cream of tartar, add a pinch now, or add ½ tsp lemon juice. Gradually add the remaining sugar in two portions, continuing to whip until stiff peaks form and the bowl can be turned upside down without the meringue falling.

   Time: PT6M

6. Fold Meringue into Yolky Batter

   Add one‑third of the meringue to the yolk batter and fold gently until just combined. Then add the remaining meringue, folding from bottom to top with a silicone spatula. Stop as soon as the mixture is uniform; over‑mixing will deflate the air.

   Time: PT3M

7. Grease the Pan

   Drizzle 1 tsp vegetable oil onto the preheated pan, then spread with a paper towel to leave a thin, even film. Remove excess oil.

   Time: PT2M

8. Cook First Side

   Pipe or ladle the batter onto the pan, forming 3‑4 cm tall circles. Cover with the lid and cook on low heat for 3–5 minutes, until the bottom is golden and the surface looks set.

   Time: PT5M

   Temperature: 150°C

9. Flip and Finish Cooking

   Gently flip each pancake (they are very soft) and press lightly with your hands if they tilt. Replace the lid and cook another 3–5 minutes until the second side is golden and the interior is cooked through.

   Time: PT5M

   Temperature: 150°C

10. Plate and Serve

    Transfer the pancakes to a serving plate. Dust lightly with powdered sugar and drizzle maple syrup or your favorite toppings such as whipped cream, fresh fruit, or chocolate sauce.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g