Japanese souffle pancakes are light, airy, and delicate. The cooking process is slightly longer and more difficult than for regular pancakes, but the time and effort is so worth it. Don’t be intimidated by the dish though! This foolproof recipe is simple and easy to follow. Work carefully and do not rush the process and you will have a plate of delicious pancakes in front of you. Customize the pancakes with an array of toppings and enjoy for breakfast or any time!
Japanese Souffle Pancake
yield: 3 pancakes
- 1/4 c. cake flour
- 2 tbsp. milk (any fat percentage works)
- 1/2 tsp. baking powder
- 1 1/2 tbsp. granulated sugar
- 2 large eggs
- 1/8 tsp. cream of tartar
- Separate the egg yolks from the whites and place both in medium sized bowls.
- In the egg yolk bowl, sift the cake flour, and baking powder into the mix and whisk gently until incorporated. Pour in the milk and whisk gently until incorporated. Set aside.
- In the egg white bowl, beat on high with an electric mixer. Combine cream of tartar in when egg whites become foamy. Add the sugar in two batches and beat until stiff peaks are formed.
- Incorporate the meringue into the yolk mixture in 3 or 4 batches. Use a whisk at first and then switch to a spatula to fold the mixture together. Fold gently so the batter does not deflate.
- Using a large frying pan, turn the heat to low and use a paper towel to wipe 1/2 tbsp vegetable oil (or any neutral-flavored oil) onto the pan. You want the oil to be a thin and smooth layer. Once the pan is heated, use a ladle to scoop the pancakes onto the pan. First, scoop about three 1/3. c scoops of batter onto the pan to form the first layer of the 3 pancakes. After about 3 minutes, scoop about 1/4. c of batter on top of the first layer of the 3 pancakes. Place a lid on the pan and allow the pancakes to cook for 4 minutes on low heat.
- After the 4 minutes, remove the lid and scoop the rest of the batter evenly onto the 3 pancakes. You want the batter to be stacked vertically rather than to spread horizontally. Once the batter is used up, place the lid on and continue to cook the pancakes on low for an additional 4 minutes.
- Remove the lid and carefully using a spatula, flip the pancakes. Flip gently so the pancakes do no deflate. (Watch video to see how I flipped the pancake!)
- Place the lid on and allow to cook for approximately 6 minutes until both sides are browned nicely. Feel free to cook for more time if the pancakes require more cooking time. There is no exact cooking time so base it off of judgment. Feel free to watch video to see the shade of browning I achieved on the pancakes.
- Transfer to a plate and allow to cool for about 5 minutes. Serve with honey, cream, fruits, or whatever toppings you would like.
Pancakes are best eaten immediately. Refrigerating them may cause them to deflate even though the flavor will stay the same. Suggestions for other toppings include banana and nutella, strawberries and chocolate, mango jam, peanut butter and chocolate, pecans and apples, and more.
If you make the pancakes, I would love to know how they turn out!
*Nutrition facts are estimates