Description
Jiggly Japanese Soufflé Pancakes are the ultimate breakfast treat with airy texture, fluffy height, and irresistible sweetness. Learn how to make these tall, cloud-like pancakes at home with this easy, step-by-step guide.
Ingredients
2 large eggs
2 tablespoons milk
¼ cup all-purpose flour
½ teaspoon baking powder
3 tablespoons sugar
¼ teaspoon cream of tartar or ½ teaspoon lemon juice
¼ teaspoon vanilla extract
Butter for greasing the pan
Instructions
1. Separate the egg yolks and whites into two clean bowls.
2. Whisk the yolks with milk, vanilla, flour, and baking powder until smooth.
3. In a clean bowl, beat egg whites with cream of tartar or lemon juice until foamy.
4. Gradually add sugar and beat until stiff, glossy peaks form.
5. Gently fold the meringue into the yolk mixture in three additions.
6. Heat a nonstick pan over very low heat and grease lightly with butter.
7. Spoon the batter into tall mounds or molds, cover with a lid, and cook for 4–5 minutes.
8. Carefully flip and cook the other side for another 4–5 minutes.
9. Once golden and jiggly, remove and serve immediately with toppings of choice.
Notes
Make sure the egg whites are beaten to stiff peaks for maximum fluffiness.
Cook on very low heat to avoid burning and ensure even cooking.
Serve immediately for the best jiggle and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 170
- Sugar: 9g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg