Description
These fluffy Japanese soufflé pancakes are like edible clouds—soft, airy, and delicately sweet. With their signature height and gentle jiggle, they bring a café-style experience right to your home kitchen. Serve them fresh and warm with fruit, syrup, or whipped cream for an unforgettable breakfast or brunch.
Ingredients
Batter:
- 2 large eggs, separated
- 2 tbsp milk (whole milk preferred)
- 1/2 tsp vanilla extract
- 1/4 cup (30g) all-purpose flour, sifted
- 1/4 tsp baking powder
- 2 tbsp granulated sugar
For Cooking:
- 1 tsp vegetable oil or unsalted butter
- 1 tbsp water (for steaming)
Optional Garnishes:
- Powdered sugar
- Maple syrup or honey
- Whipped cream
- Fresh berries or fruit compote
- Mint leaves
Instructions
- Separate egg whites and yolks into two bowls.
- Whisk yolks with milk and vanilla. Sift in flour and baking powder. Mix until smooth.
- Whip egg whites using a mixer, gradually adding sugar, until stiff peaks form.
- Gently fold 1/3 of the meringue into the yolk mixture to lighten.
- Fold in the rest of the meringue carefully to maintain airiness.
- Heat nonstick pan over low heat. Lightly grease ring molds and place in pan.
- Spoon batter into molds or in tall mounds. Add 1 tbsp water to pan and cover with lid.
- Cook for 4–5 minutes. Flip gently, add another splash of water, and cover.
- Cook an additional 4–5 minutes until set and golden.
- Serve warm with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes