Description
Delicate Japanese souffle pancakes elevate breakfast with cloud-like layers of pure culinary magic. Delightfully airy and impossibly light, these pancakes promise a luxurious morning treat that will transport you straight to Tokyo’s charming cafes.
Ingredients
Scale
Main Ingredients:
- 2 large eggs (separated into yolks & whites)
- ¼ cup (60 milliliters) all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons whole milk
Sugar and Sweeteners:
- 1 tablespoon granulated sugar (for yolk mixture)
- 2 tablespoons granulated sugar (for meringue)
- Powdered sugar
- Maple syrup or honey
Flavor and Cooking Enhancers:
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (optional, stabilizes meringue)
- 1 teaspoon vegetable oil (for greasing the pan)
Toppings:
- Whipped cream
- Fresh fruit (strawberries, blueberries, bananas)
Instructions
- Prepare the foundation by whisking egg yolks with milk, vanilla, sugar, flour, and baking powder until achieving a silky, uniform consistency without any lumps.
- Create a pristine meringue in a spotless bowl by initially beating egg whites until they transform into a frothy texture.
- Gradually incorporate cream of tartar and remaining sugar while continuously whipping, elevating the mixture until it develops luxurious, stiff peaks with a glossy appearance.
- Delicately integrate one-third of the meringue into the yolk mixture, using a gentle folding technique to maintain the airy structure.
- Carefully fold the remaining meringue, ensuring minimal deflation while creating a light, voluminous batter.
- Warm a non-stick skillet over low heat, lightly coating the surface with a thin vegetable oil layer.
- Carefully deposit generously sized dollops of batter, creating tall, cloud-like mounds with vertical edges.
- Cover the skillet with a lid, allowing the pancakes to gently steam and rise for approximately 3-4 minutes until tiny bubbles emerge around the edges.
- Skillfully flip each pancake using a spatula, revealing a golden-kissed surface, and continue cooking for an additional 3-4 minutes.
- Transfer the delicate pancakes to serving plates with precision and grace.
- Embellish with a delicate dusting of powdered sugar, a lavish drizzle of maple syrup, and crown with billowy whipped cream and vibrant fresh fruits.
Notes
- Maintain a clean, dry bowl when making meringue to ensure perfect egg white peaks without contamination from any grease or moisture.
- Use room temperature eggs for better volume and easier separation of whites and yolks, creating a more stable meringue structure.
- Fold meringue gently using a bottom-to-top motion to preserve delicate air bubbles, which give these pancakes their signature cloud-like texture.
- Adjust heat to the lowest setting and use a lid while cooking to create steam, helping the pancakes rise evenly and remain ultra-fluffy.
- For gluten-free options, substitute all-purpose flour with almond or rice flour to accommodate different dietary needs without compromising taste.
- Experiment with flavor variations by adding matcha powder, cocoa, or citrus zest directly into the batter for a personalized twist on the classic recipe.
- Separate eggs carefully to prevent any yolk from mixing with whites, as fat can prevent proper meringue formation and reduce volume.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Desserts
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 270
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 186 mg