Printable Recipe
Fluffy Japanese Soufflé Pancakes
Make light and airy Japanese soufflé pancakes with whipped egg whites, cooked gently in a covered pan over low heat.
Prep time
15 min
Cook time
15 min
Total time
30 min
Yield
2
Ingredients
7
Steps
17
Filed under: eggs, milk, pan fried, steamed, japanese.
Source channel: Whisk Takers
Key ingredients
medium eggs, separated, milk, cake flour or plain flour, vanilla extract, sugar.
Ingredients
- 2 medium eggs, separated
- 20 ml milk
- 2–3 tbsp cake flour or plain flour
- 1/2 tsp vanilla extract
- 3 tsp sugar
- A small amount of neutral oil, for the pan
- A few drops of water, for steaming
Method
- Separate the eggs, placing the whites in a clean bowl.
- Whisk the egg yolks with the milk and vanilla until smooth.
- Sift in the flour gradually.
- Whisk until the yolk mixture forms a smooth, thick batter.
- Whisk the egg whites until foamy.
- Add the sugar gradually while continuing to whisk.
- Whisk until the egg whites hold firm, glossy peaks.
- Fold one-third of the whipped egg whites into the yolk batter to loosen it.
- Fold in the remaining egg whites gently, taking care not to deflate them.
- Heat a non-stick frying pan evenly over very low heat.
- Lightly grease the pan and spoon in tall mounds of batter.
- Add a few drops of water beside the pancakes and cover the pan.
- Cook gently for approximately 5–6 minutes.
- Turn the pancakes carefully.
- Add another few drops of water and cover again.
- Cook for a further 5–6 minutes, until set and lightly golden.
- Serve immediately while warm and fluffy.