Jiggly Japanese Soufflé Pancakes
Jiggly Japanese Soufflé Pancakes are ultra-light, fluffy pancakes made using a meringue-based batter that creates a soft, cloud-like texture. They’re lightly sweet, delicately flavored with vanilla and lemon zest, and perfect for an elegant brunch or special breakfast.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 1 serving (2 to 3 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 2 large eggs, separated
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/4 cup all-purpose flour (fluffed, spooned, and leveled)
- 1/4 teaspoon baking powder
- 1/2 teaspoon white vinegar or lemon juice
- 2 tablespoons granulated sugar
- Neutral oil (for greasing pan)
- 1/2 cup cold heavy cream (optional for topping)
- 1 tablespoon granulated sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- Assorted berries (optional topping)
- Powdered sugar (optional topping)
- Maple syrup (optional topping)
Instructions
- Separate the egg whites and egg yolks into separate mixing bowls, ensuring no yolk gets into the whites.
- To the yolks, add milk, vanilla extract, and lemon zest. Whisk until well combined.
- Sift in the flour and baking powder into the yolk mixture and whisk until smooth with no dry flour visible. Set aside.
- Add vinegar or lemon juice to the egg whites. Beat on medium speed until frothy, then slowly add sugar while beating.
- Increase mixer speed to medium-high and beat until stiff peaks form.
- Fold 1/3 of the meringue into the yolk batter and mix gently until mostly combined.
- Fold in the remaining meringue carefully until no white streaks remain. Do not overmix.
- Preheat a nonstick pan over low heat (285°F–320°F) and lightly grease with neutral oil. Wipe off excess oil with a paper towel.
- Using a large spoon, cookie scoop, or piping bag, portion the batter into 2–3 mounds on the pan, keeping them tall.
- Cover the pan with a lid or heatproof bowl and cook for 8 minutes until the bottom is golden brown.
- Flip pancakes gently using a rolling motion. Cover again and cook for another 6 minutes until fully cooked through.
- Serve immediately with sweetened whipped cream, fruits, powdered sugar, or maple syrup.
- For whipped cream: beat cold heavy cream with sugar and vanilla until firm peaks form. Refrigerate until ready to use.
Notes
- Use a piping bag for taller, more uniform pancakes.
- Do not overfold the meringue or batter will deflate.
- Stiff peaks are essential for proper rise—check by lifting whisk and seeing if meringue stands up firmly.
- Cook low and slow to avoid burning the outside before the inside sets.
- Electric stovetops provide more even heat than gas.
Find it online: https://www.recipebyelena.com/jiggly-japanese-souffle-pancakes/