Fluffy Japanese Soufflé Pancakes
  • Breakfast

Fluffy Japanese Soufflé Pancakes

Pancakes are my family’s favorite weekend treat, and my daughter’s absolute favorite is Fluffy Japanese Soufflé Pancakes. She fell in love with them on a trip to Tokyo when she was little, and we’ve been making them on slow weekend mornings ever since.

These aren’t your average pancakes. Whipped egg whites and low-and-slow cooking transform them into tall, cottony stacks—impossibly light with golden edges and a melt-in-your-mouth center.

4 servings

~40 min

kcal
420
protein
18 g
fat
16 g
carbs
52 g

Ingredients

Yolk Base

  • Eggs, large, separated (yolks ≈ 10 tbsp, whites ≈ 1¼ cups)×8
  • Soy Milk, unsweetened½ cup
  • All-purpose Flour¾ cup plus 2 tbsp
  • Cornstarch2 tsp
  • Baking Powder1½ tsp
  • Salt⅓ tsp
  • Vanilla Extract optional2 tsp

Meringue

  • Sugar, 2 tbsp first, then 1/4 cup gradually⅓ cup plus 1 tbsp
  • Cream of Tartar, or 1 tsp lemon juice1 tsp

For Cooking

  • Neutral Oil, lightly wipedto taste
  • Water, total, for steaming¼–⅓ cup

Instructions

  1. Yolk mixture

    Whisk together the 8 egg yolks, soy milk, and vanilla (if using). Sift in the flour, cornstarch, baking powder, and salt. Mix just until smooth; don't overwork it. Set aside.

  2. Meringue

    Using a hand mixer with both beaters, whip the egg whites on speed 2 until foamy. Add the cream of tartar, then increase to speed 5–6. Gradually add 2 tbsp of the sugar, then add the remaining 1/4 cup slowly in small pours. Whip to medium-stiff, glossy peaks: they stand up, but the tip gently folds over. Don't overwhip; a dry meringue collapses later.

  3. Fold

    Fold one third of the meringue into the yolk base to lighten it. Gently fold in the second third, then the final third. Cut down through the center, lift, and rotate the bowl. No stirring, no smashing. The mixture should look airy and mousse-like.

  4. Cook low and slow

    Heat a nonstick pan on very low. Lightly oil it and wipe off the excess. Scoop tall mounds of batter, using 2–3 scoops per pancake. Add 1–2 tbsp water to the edge of the pan, cover immediately, and cook for 4 minutes.

  5. Build height

    Add another spoonful of batter on top of each pancake for height. Add a little more water, cover, and cook for 4 more minutes.

  6. Flip and steam

    Flip each pancake gently. Cover and steam for 4–5 minutes. They're done when they jiggle slightly, spring back, and don't leak batter inside.

Texture notes

Soy milk works perfectly. Unsweetened is best; sweetened will make them noticeably sweeter. These come out soft, with a custardy center: slightly sweet, light but filling.

Recipe from justonecookbook.com

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