Japanese Souffle Pancakes
Robin Donovan
These Japanese Souffle Pancakes are impossibly light and fluffy thanks to a whipped egg white base. They puff up tall and soft, then get topped with powdered sugar for an almost dessert-like breakfast.
Ingredients
- 4 cold large eggs
- 6 tablespoons granulated sugar divided
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 6 tablespoons cake flour or 3 tablespoons cake flour + 3 tablespoons cocoa powder for chocolate version
- 1/4 cup cold whole milk
- 1/2 teaspoon freshly squeezed lemon juice omit for chocolate version
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
- Unsalted butter or cooking spray for greasing pan and molds
- Powdered sugar for serving
Instructions
- Separate the Eggs: Place all 4 egg whites in a large mixing bowl and 2 of the yolks in a medium bowl. Discard or reserve the other 2 yolks for another use.
- Make the Yolk Batter: Add 1 tablespoon sugar, vanilla, and baking powder to the yolks. Whisk to combine. Add the flour (and cocoa powder if using) and milk, and whisk again until smooth.
- Whip the Egg Whites: Add lemon juice (if using), salt, and cream of tartar to the egg whites. Use an electric mixer to whip until foamy. Slowly add the remaining 5 tablespoons of sugar and whip until stiff, glossy peaks form.
- Fold the Mixtures Together: Scoop a portion of the whipped whites into the yolk mixture. Gently fold to combine. Fold in the remaining whites in two batches, mixing just until combined.
- Prepare the Skillet and Molds: Heat a large nonstick skillet over medium-low. Grease the skillet and the inside of the ring molds thoroughly.
- Cook the Pancakes: Place molds in the skillet and fill with batter until almost full. Cover and cook for about 3 to 4 minutes. Flip carefully and cook the other side for about 3 minutes, covered.
- Remove and Serve: Use a spatula to lift pancakes from the skillet. Let them cool slightly, then remove the molds. Dust with powdered sugar and serve warm.
Notes
You can make these chocolate by swapping in cocoa powder for half the flour.
2. If you don’t have cream of tartar, use lemon juice or white vinegar.
3. Make sure to grease the molds well so the pancakes release easily.
4. These are best eaten immediately but can be stored in the fridge and gently reheated in the microwave or oven.
2. If you don’t have cream of tartar, use lemon juice or white vinegar.
3. Make sure to grease the molds well so the pancakes release easily.
4. These are best eaten immediately but can be stored in the fridge and gently reheated in the microwave or oven.
Nutrition
Calories: 187kcalCarbohydrates: 27gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 166mgSodium: 466mgPotassium: 160mgFiber: 0.3gSugar: 19gVitamin A: 263IUCalcium: 104mgIron: 1mg
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