These soufflé pancakes are a whimsical take on traditional breakfast fare, combining the lightness of a soufflé with the comfort of a pancake. They’re made by folding airy meringue into a rich yolk batter, then gently steamed in a skillet to achieve their signature height and bounce. The result is a pillowy-soft, slightly sweet pancake that jiggles when you nudge it and melts the moment it hits your tongue. Perfect for brunch, birthdays, or any day you want to feel like you’re dining in a Tokyo café. Serve them with whipped cream, fresh berries, or a drizzle of maple syrup for a truly magical experience.
Ingredients:
For the Pancakes (makes 4–6 small pancakes):
- 2 large eggs, separated
- 2½ tbsp (30g) whole milk
- ½ tsp vanilla extract
- ¼ cup (30g) cake flour (or all-purpose flour sifted with ½ tbsp cornstarch)
- ¼ tsp baking powder
- 2 tbsp (25g) granulated sugar
- 1 tsp lemon juice or vinegar (for stabilizing egg whites)
- 1 tbsp water (for steaming)
- Butter or oil, for greasing the pan
Optional Toppings:
- Powdered sugar
- Fresh berries
- Whipped cream
- Maple syrup or honey
Instructions:
1. Separate and Chill the Eggs:
Separate the egg yolks and whites into two clean bowls. Place the egg whites in the freezer for 10–15 minutes while you prepare the yolk batter—this helps them whip up fluffier.
2. Make the Yolk Batter:
In the bowl with the yolks, whisk in the milk and vanilla extract until smooth. Sift in the flour and baking powder, and whisk until just combined. The batter should be thick but smooth—don’t overmix.
3. Whip the Egg Whites:
Take the chilled egg whites out of the freezer. Add the lemon juice or vinegar. Using a hand mixer, beat on medium speed until frothy. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. This meringue is the key to the pancakes’ height and texture.
4. Fold the Meringue into the Batter:
Add one-third of the meringue to the yolk batter and gently fold to lighten it. Then add the remaining meringue in two batches, folding carefully with a spatula. The goal is to keep as much air in the batter as possible—use slow, sweeping motions and avoid overmixing.
5. Preheat and Prepare the Pan:
Heat a nonstick skillet over the lowest heat setting. Lightly grease with butter or oil. If your pan has a lid, keep it nearby—you’ll need it for steaming.
6. Cook the Pancakes:
Using a spoon or piping bag, dollop the batter into tall mounds in the skillet. Stack a second scoop on top of each to build height. Add 1 tablespoon of water to the pan (away from the pancakes) and immediately cover with a lid. Let steam for 4–5 minutes.
7. Add More Batter and Flip:
Uncover and gently add another scoop of batter on top of each pancake to increase height. Cover again and steam for another 4–5 minutes. When the bottoms are golden brown and set, carefully flip each pancake using a spatula. Add another tablespoon of water, cover, and steam for 4–5 more minutes until cooked through.
8. Serve Immediately:
Transfer the pancakes to a plate using a spatula. Dust with powdered sugar and top with whipped cream, berries, or syrup. Serve warm and enjoy the jiggle!
Tips for Success:
- Use a ring mold for perfectly round pancakes if you want café-style presentation.
- Don’t rush the cooking—low and slow is key to avoid collapsing.
- If your pancakes deflate, try whipping the egg whites a bit longer next time or folding more gently.
These soufflé pancakes are a blank canvas for your creativity, My. Want to infuse them with matcha, cocoa, or citrus zest? Or maybe stack them with layers of mascarpone and fruit for a dessert version? I’ve got ideas to take them even higher—just say the word! 🍓🥞✨
You can also check out this step-by-step soufflé pancake guide for visual inspiration. Let me know if you’d like a tropical or chocolate variation next!