Japanese Soufflé Pancake Recipe
These Japanese soufflé pancakes are incredibly light and airy, with a delicate, cloud-like texture that jiggles. Gently cooked with steam to maintain moisture, each pancake rises into a tall, pillowy form with a tender, melt-in-the-mouth crumb. It’s soft on the outside and fluffy on the inside.
Servings: 6 pancakes
Calories: 117kcal
Equipment
Ingredients
Ingredients:
- 2 large eggs
- 2 tbsp milk Whatever milk you like to use, I recommend a 2 or 3%.
- 2 tbsp corn oil
- 1/2 tsp vanilla extract
- 1/4 cup cake flour
- 1/2 tsp baking soda
- 1/4 cup granulated sugar
- 1/2 tsp lemon juice
Instructions
- Add yolks and whites in two large clean bowls.
- Add milk, corn oil, and vanilla extract to the yolks and whisk until smooth.
- Sift in cake flour and baking soda, then gently fold with a spatula until just combined. Do not overmix. Set aside.
- Add sugar and lemon juice to the egg whites.
- Beat on high speed for 2–3 minutes, then reduce to medium. Continue whipping until stiff peaks form.
- Fold one-third of the meringue into the yolk mixture.
- Pour the yolk mixture back into the remaining egg whites and fold gently until fully combined, scraping from the bottom.
- Transfer the batter into a piping bag.
- Heat a non-stick pan over low heat and lightly oil it.
- Line two round ring moulds (Diameter: 3.5 inch/9cm; Height: 1.2 inch/3 cm) with baking paper. Depending on the size of your pan. If you’re using a larger or wide flat pan, you can cook multiple soufflé pancakes in one batch.
- Pipe batter into the mould until ¾ full.
- Add ½ tbsp water into the pan (not on the batter). Cover with a lid and cook on low heat for 7 minutes.
- Flip the soufflé gently, add another ½ tablespoon of water, cover again, and cook for another 7 minutes.
- Remove from the pan and peel off the baking paper.
- Repeat with the remaining batter.
- Garnish as desired. See list in notes for suggestions.
Notes
See post for more information, photos and tips.
Delicious Topping Ideas
Top your pancakes with:- Fresh strawberries
- Blueberries
- Raspberries
- Sliced bananas
- Whipped cream
- Maple syrup
- Honey
- Powdered sugar
- Lemon curd
- Chocolate sauce
- Berry compote
- Vanilla ice cream
Nutrition
Serving: 1 | Calories: 117kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 114mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 87IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.3mg