🥞 DIY Soufflé Pancakes (Japanese-Style)
Ingredients (Makes 3 medium pancakes)
Dry:
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3 tbsp (25g) cake flour or all-purpose flour (sifted)
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1/4 tsp baking powder
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1 tbsp sugar (for yolk batter)
Wet:
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2 large eggs, separated
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1 tbsp milk
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1/4 tsp vanilla extract (optional)
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1/4 tsp lemon juice or vinegar (for egg whites)
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2 tbsp sugar (for meringue)
To Cook:
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Butter or neutral oil
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1–2 tbsp water (for steaming in pan)
Instructions:
1. Prepare the Batter:
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Separate the eggs: place whites in a clean, dry metal bowl.
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In another bowl, whisk egg yolks with 1 tbsp sugar until pale and creamy.
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Add milk and vanilla extract; mix.
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Sift in flour and baking powder. Mix until smooth and lump-free.
2. Make the Meringue:
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Add lemon juice to the egg whites.
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Beat with a hand mixer on medium speed until foamy.
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Gradually add 2 tbsp sugar, one spoonful at a time.
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Beat until stiff peaks form (like shaving cream). Do not overbeat.
3. Combine Gently:
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Fold 1/3 of the meringue into the yolk batter to loosen it.
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Carefully fold in the rest in two parts, using a spatula. Don’t deflate!
4. Cook the Pancakes:
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Preheat a non-stick pan over low heat. Lightly oil the surface.
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Scoop batter into tall mounds (use a piping bag or ice cream scoop for height).
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Add 1 tbsp water to the pan (outside the pancakes) and cover with a lid to steam.
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Cook 3–4 minutes. Add more batter on top for extra height if needed.
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Flip carefully and cook another 3–4 minutes (add water again and cover).
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Pancakes should rise and set with a golden brown base.
5. Serve Immediately:
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Top with powdered sugar, whipped cream, maple syrup, fruit, or honey butter.
🔧 Tips for Success:
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Don’t skip the meringue step — it’s the key to fluffiness.
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Use a ring mold for uniform height, or stack batter in layers.
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Keep heat low to avoid burning before the center cooks through.