Description
These fluffy Japanese-style soufflé pancakes are thick, airy, and incredibly light, made by folding whipped egg whites into a delicate batter and gently cooking them in a pan with steam to create their characteristic height and softness. Served with butter, icing sugar, and maple syrup, they make a perfect indulgent breakfast or brunch treat.
Ingredients
Scale
For the Pancakes
- 2 large eggs, separated
- 2 tbsp golden caster sugar, divided
- 1 tsp vanilla extract
- 2 tbsp milk
- 2 tbsp self-raising flour
- 1 tsp vegetable oil
To Serve
- Butter
- Icing sugar
- Maple syrup
Instructions
- Whisk egg whites: In a clean bowl, use an electric whisk or stand mixer to whisk the egg whites with 1 tablespoon of sugar until stiff peaks form, ensuring the whites are light and airy.
- Prepare yolk mixture: In a separate bowl, beat the egg yolks with the remaining 1 tablespoon of sugar and vanilla extract until pale and foamy. Slowly fold in the milk and self-raising flour until just combined, creating a smooth batter base.
- Fold in egg whites: Gently fold the whipped egg whites into the yolk mixture using a metal spoon or spatula. Turn the batter over carefully to retain as much air as possible, which is key to the airy texture.
- Heat pan and prepare for cooking: Heat a large non-stick frying pan over very low heat and drizzle in 1 teaspoon of vegetable oil. Wipe the base with kitchen paper so there is only a thin film of oil to prevent sticking.
- Shape and cook pancakes (first stage): Pile three spoonfuls of the batter into the pan to create tall, thick pancakes. Use about two thirds of the batter for this. Cover with a lid and cook for 2-4 minutes; the steam under the lid will help the pancakes set.
- Add more batter and continue cooking (second stage): Remove the lid and add another dollop of batter to each pancake to increase their height and thickness. Replace the lid and cook for another 4-6 minutes until the top feels slightly set.
- Flip pancakes and finish cooking: Very gently turn the pancakes over using a fish slice or spatula, taking care to keep them intact. The bases should be light golden brown. Cover with the lid and cook for a final 4-6 minutes until both sides are golden and the pancakes have a slight wobble but are set.
- Serve: Plate the pancakes and serve immediately with a pat of butter, a dusting of icing sugar, and a drizzle of maple syrup for a classic, indulgent finish.
Notes
- Use very fresh eggs to achieve the best rise and structure in the batter.
- Cook on very low heat to avoid burning while allowing the pancakes to cook through evenly.
- Do not spread the batter out in the pan; keeping it piled tall preserves the soufflé texture.
- Folding the egg whites gently is crucial to maintaining airiness in the batter for fluffy pancakes.
- If the pancakes start browning too quickly, reduce the heat to avoid burning before they’re cooked through.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
Keywords: soufflé pancakes, fluffy Japanese pancakes, breakfast, brunch, fluffy pancakes
