Japanese Souffle Pancakes
These impossibly light and fluffy Japanese souffle pancakes, a specialty of Tokyo and Osaka cafes, achieve their signature jiggly, two-inch tall texture through a delicate meringue folding technique and gentle steam cooking.
Equipment
- Large mixing bowl - for egg whites
- Medium mixing bowl - for yolk batter
- Electric hand mixer or stand mixer - essential for achieving stiff meringue peaks
- Non-stick skillet or griddle with a tight-fitting lid - heavy-bottomed for even, gentle heat
- Metal ring molds - 3-inch diameter, to hold the batter tall while cooking
- Silicone spatula - for folding the meringue
- Fine mesh sieve or sifter - to sift the flour and baking powder
- Small ladle or large spoon - for portioning batter
- Pastry brush or paper towel - for oiling the pan and rings
- Lid or aluminum foil - for steaming
- Measuring spoons and cups
Ingredients
- 2 large eggs - separated, cold egg whites whip more stably
- 3 tablespoons whole milk - 45 ml, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup cake flour - 30 g / 1 oz, sifted (or all-purpose flour if needed)
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar - 36 g / 1.25 oz, divided (1 tablespoon for yolk batter, 2 tablespoons for meringue)
- 1 pinch cream of tartar - stabilizes the egg whites
- 1 teaspoon neutral oil - such as vegetable or canola, for greasing the pan
- 2 tablespoons water - 30 ml, for steaming
For Serving
- whipped cream
- fresh berries - strawberries, blueberries, raspberries
- powdered sugar - for dusting
- maple syrup - or lemon curd
Instructions
- Grease the inside of 3-inch metal ring molds with oil. Place a non-stick skillet over the lowest heat setting.
- Separate the eggs. In a medium bowl, whisk yolks with milk and vanilla. Sift in cake flour and baking powder, add 1 tablespoon sugar, and stir until just combined. Set aside.
- In a large clean bowl, add cream of tartar to egg whites. Beat with a mixer on medium until foamy. Gradually add remaining 2 tablespoons sugar, then increase speed and beat to stiff, glossy peaks.
- Fold one-third of the meringue into the yolk batter to loosen it. Gently fold in the remaining meringue in two additions until just combined, keeping the batter airy.
- Place the greased ring molds in the preheated skillet. Carefully fill each two-thirds full with batter. Add water to the pan edges, cover with a lid, and cook on low for 4-5 minutes.
- Carefully slide a spatula under each mold and flip the pancake and mold together. Cover and cook for another 3-4 minutes until springy and cooked through.
- Remove the ring molds and serve the pancakes immediately with whipped cream, fresh berries, powdered sugar, and maple syrup.
Notes
- Cold eggs: Cold egg whites whip more stably and to a greater volume than room-temperature ones.
- Clean bowl: Ensure your bowl for whipping egg whites is completely grease-free; wipe with a little white vinegar for best results.
- Gentle heat: Always use the lowest heat setting to prevent the outside from browning before the inside is cooked through.
- Don't peek: Resist lifting the lid during the initial 4-5 minutes of cooking, as the steam is essential for the pancakes to rise.
- Cream of tartar: This is crucial for stabilizing the meringue; don't skip it for the best texture and height.
- Stiff peaks: Whip the egg whites to stiff, glossy peaks that hold their shape firmly without drooping.
- Fold gently: Use a large, sweeping motion to fold the meringue, preserving as much air as possible for a light, fluffy result.
- Ring mold substitute: If you don't have ring molds, you can use clean, empty tuna cans with both ends removed, or egg rings.
- Dairy-free option: Substitute the whole milk with full-fat oat milk or unsweetened almond milk for a dairy-free version.
- Serve immediately: These pancakes deflate quickly, so have your toppings ready and serve within 5 minutes of cooking.